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
Ingredients
- 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
Method
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.