vegan tacos

IMG_3333.jpg

These tacos are beautiful, nourishing and delicious. They are a good one to make when you have people over as they are a real crowd pleaser and look really pretty! There are quite a few elements to so it does take a bit of prep and organisation but overall they are pretty easy to make.

Makes 12 (serves 4)

For the tacos / smokey refried beans:

2 tins of black beans

1 tablespoon of chipotle chillis or chipotle paste

1 shallot

1 clove garlic

Bunch of coriander

Pinch of cinnamon

teaspoon smoked paprika

teaspoon cumin

pinch cayenne pepper

1/2 teaspoon ground coriander

2 Avocados

1 bunch spring onions

2 Limes

2 large sweet potatoes (cubed)

200g purple sprouting broccoli (or tender stem if out of season)

12 Soft taco tortillas

For the crispy shallots

2 shallots

Olive oil

For the soured cream

2 tablespoons Tahini

1/2 tablespoon Nutritional yeast

1 tablespoon EV Olive oil

Two large handfuls of cashew nuts (soaked overnight in cold water and rinse or in hot water for 20 mins and rinsed)

1/2 Lemon

1/2 teaspoon white miso

For the salsa verde

4 tomatillos (drained)

5 jalapeno slices from a jar

1 small clove garlic

4 spring onions

1 small bunch coriander (keep stalks separate for beans)

1/2 teaspoon cumin

For the picked cabbage

Pickled Cabbage

1/2 small/medium head red cabbage

1 cup water

1/2 cup apple cider vinegar

1/2 cup red wine vinegar

2 teaspoons coconut sugar

2 cloves garlic, smashed

2 dried bay leaves

2 teaspoons caraway seeds

1 teaspoon salt

black pepper

METHOD

The day before:

  1. Soak the cashew nuts in water

2. Make the salsa verde by putting all the ingredients in a food processor of blender and whizzing - refrigerate until serving

3. Make the picked cabbage (if making same day make at least 4 hours before serving):

Shred the cabbage finely and place in a large glass bowl or jar

Place water, vinegar, and sugar in a bowl and whisk together until the sugar is mostly dissolved. Stir in the smashed cloves, bay leaves, caraway seeds , salt and black pepper and pour over the shredded cabbage. Seal the jar or tightly cover bowl if using and let sit for 3-4 hours. Stir then seal and keep in the fridge until chilled (at least 1 hour). 

On the day

  1. Make the crispy fried shallots - cut 2 x shallots into thin slithers, heat a saucepan of olive oil (enough to cover the shallots) and when the oil is bubbling hot, carefully lower the sliced shallots into the oil, when golden drain oil with a sieve into a container for disposal and set the shallots aside on some kitchen roll

2. Chop the sweet potatoes until small cubes, season with salt, pepper and smoked paprika, coat with olive oil and roast with the broccoli (woody bits removed) for around 30-40 mins at 200 until soft and golden

3. While they are roasting, make the soured cream by adding all ingredients into a food processor or blender and blitz

4. Make the guacamole - add the avocados, juice of one lime, coriander and salt and pepper and mash with a fork/ add to food processor until smooth

5. Make the beans - dice the shallots, garlic and stalks of the bunch of coriander and add to the pan - soften in a frying pan with a little bit of olive oil. Drain half the water out of the can for each tin and add the beans and half the can water to the frying pan. Add the chipotle, cumin, ground coriander, cayenne pepper and smoked paprika and reduce down until they reach a ‘refried bean’ texture.

6. Warm up the soft taco shells in a pan or in the oven (as per pack instructions) - place a spoonful of beans in each taco and top with the sweet potatoes, salsa, guacamole, picked cabbage, coriander, soured cream, shallots

ENJOY x

For the picked cabbage

1 small red cabbage

1/2 small/medium head red cabbage

1 cup water

1/2 cup apple cider vinegar

1/2 cup red wine vinegar

2 teaspoons coconut sugar

2 cloves garlic, smashed

2 dried bay leaves

2 teaspoons caraway seeds (optional)

1 teaspoon salt

black pepper

Chipotle refried black beans

Crispy fried Shallots

emily barker