// 845.371.2222 If you’re curious about how nightshades, or any other foods, might be affecting your health, or you’re looking for more personalized support, I’d love to connect. You can find me on Instagram @behealthystayhealthy where I share regular tips on wellness and functional health. Feel free to reach out via email at behealthystayhealthy96@gmail.com if you have questions or want to work together. Thanks for reading. I hope this article gave you some helpful insights to support your health journey! This plant-based taco “meat” is packed with flavor and makes the perfect topping for a fresh salad or grain bowl. INGREDIENTS • 1 cup mushrooms, finely chopped • 1 cup eggplant, finely chopped • ½ onion, diced • 1 small carrot, finely chopped • ⅓ cup cooked wild rice • 3 tbsp tomato paste • 2 tbsp ground cumin • Salt and pepper, to taste • 1 tbsp olive oil DIRECTIONS 1. Heat the olive oil in a skillet over medium heat. 2. Add the onion and sauté until soft and translucent, about 5–7 minutes. 3. Stir in the mushrooms, eggplant, and carrot. Cook for another 5–7 minutes, allowing the vegetables to soften and release their moisture. 4. Add the cooked wild rice, tomato paste, cumin, salt, and pepper. Stir well to combine. 5. Let the mixture cook for another few minutes until everything is well incorporated and slightly browned. Serve warm over your favorite greens, in lettuce cups, or with a side of avocado and salsa. Super simple, satisfying, and so delicious! Vegan Taco “Meat” Salad 145
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