Gourmend Foods Taco Seasoning Low FODMAP Description
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Delicious First • Gentle Always
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You're in For Something Good
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Low FODMAP Certified
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Free From Onion & Garlic Bulbs, GMOs, Gluten, Fillers& Preservatives
A tender approach to great taste.
I was born with a sensitive stomach and a love of good food - I started Gourmend to provide everyone with flavor that's gentle on digestion.
This is the only spice you need for taco and chili nights. It's got all the flavor, none of the aftermath.
We combined our garlic scape and green onion powders with other carefully selected spices from around the world. Each is hand-picked, single-origin and cultivated without the bad stuff. And so, so good. Enjoy.
-Ketan
Directions
- Tip -
Start with a heaping tablespoon per pound of protein. Then simmer with water or broth, adding more to taste.
Free Of
Onion, garlic bulbs, GMOs, gluten, fillers and preservatives.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 tsp (0.8 g)
Servings per Container: About 100
| Amount Per Serving | % Daily Value |
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| Calories | 0 | |
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| Total Fat | 0 g | 0% |
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| Sodium | 55 mg | 2% |
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| Total Carbohydrate | 0 g | 0% |
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| Protein | 0 g | 0% |
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Other Ingredients: New Mexican red chile powder, cumin, sea salt, smoked paprika, coriander, organic garlic scapes, black lime, organic negi scallions (green tops only), red jalapeno, oregano, black pepper.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Copycat Southwestern Egg Rolls (Vegan)
[vc_row][vc_column][vc_column_text]You know those irresistible restaurant Tex-Mex egg rolls everyone raves about? These vegan southwestern egg rolls are a plant-based take on that fan-favorite starter — crispy, colorful and bursting with smoky flavor. Lentils stand in for chicken, vegan cheese brings the melty goodness, and the creamy salsa ranch dip seals the deal. They’re party-perfect, weeknight-easy and absolutely addictive.
Copycat Southwestern Egg Rolls (Vegan)
- 1-1/2 cups cooked lentils (green used in this recipe)
- 1 cup shredded vegan cheese
- 1/2 cup frozen corn (thawed)
- 1/2 cup canned black beans (drained & rinsed)
- 1/2 cup fresh baby spinach (finely chopped)
- 1/2 cup red bell pepper (finely chopped)
- 1/4 cup scallions (thinly sliced)
- 2 Tbsp. taco seasoning spice blend
- 18 egg roll wrappers (vegan-friendly)
- Oil (as needed to lightly coat)
Dipping sauce
- 1/2 cup mild salsa
- 3 Tbsp. dairy-free ranch
- In serving bowl, mix salsa and dairy-free ranch together until well combined. Refrigerate dipping sauce to chill for serving.
- To make filling, in medium bowl, stir together cooked lentils, cheese, corn, black beans, spinach, red bell pepper, scallions and taco seasoning until well combined.
- To make egg rolls, on work surface, lay down an egg roll wrapper angled with a corner pointed toward your. Add about 2-3 tablespoons of filling on bottom center of wrapper. Fold over corner nearest you and gently press and pull downwards to pack filling together. Fold in two sides of wrapper over filling and roll up very tightly. Secure top corner with light brush of water and gently press to seal. Onto large plate, transfer egg roll seam side down. Repeat process with remaining wrappers and filling.
- To cook egg rolls, lightly coat each roll with oil and air fry at 365 degrees F for 12-18 minutes, flipping halfway through. Alternatively, to deep fry, pour oil to depth of 1/2-inch in 12-inch cast-iron skillet over medium-high heat until thermometer reads 350 degrees F, about 8 minutes. Add 3 to 4 egg rolls into hot oil, seam side down, and cook until golden brown and crispy all over, 3 to 4 minutes, flipping halfway through cooking. Transfer to paper towel-lined plate to drain. Repeat with remaining egg rolls.
- To serve, slice each egg roll diagonally. Serve warm with salsa-ranch dipping sauce.
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