Vegan Spiced Pumpkin And Slaw Tacos

These vegan tacos pack a punch of flavour and are sure to be a real crowd-pleaser. Try them on your menu.

  • 50 min
  • 10 serves
  • skilled
  • Vegan


  • 1kg butternut pumpkin, peeled and diced
  • 100ml olive oil
  • 5 tsp smoked chilli powder
  • 5 tsp ground cumin
  • 5 tsp ground coriander
  • 30 small corn tortilla wraps
  • 500g cabbage, shredded
  • 900g canned Black beans, rinsed and drained
  • 1/3 cup chopped spring onion (including white and green parts)
  • Salt and freshly ground pepper
  • Handful fresh coriander
  • 10ml olive oil
  • Vegan garlic aioli
  • Hot Sauce
  • 5 avocados, sliced
  • 500ml vegan mayo
  • 10 limes


1. Preheat the oven to 200C. 

2. Place the diced pumpkin on a baking tray in a thin layer. Drizzle with 100ml olive oil and sprinkle with the smoked chilli powder, cumin and ground coriander. Roast in the oven for 30 mins or until golden.

3. In a medium mixing bowl, combine the cabbage, black beans, green onion, cilantro, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Set aside to marinate.

4. In a dry frying pan, warm up the corn tortillas on one side, lightly toasting.

5. To assemble the tacos: take a toasted tortilla, fill with the red cabbage and bean mix, avocado and roasted butternut. Drizzle over Vegan Mayo, vegan garlic aioli and a squeeze of lime. Add hot sauce to taste.