Vegan Tacos Two Ways

When you’re feeding a house full of people you’ll likely come across different dietary requirements. If you have a friend or family member that is avoiding gluten, then these vegan tacos served two ways are a great option. Serve some of these roasted cauliflower and chickpea tacos in tortillas and some in lettuce cups to please everyone!

Something for everyone with these vegan tacos

The lettuce cup version of these vegan tacos are gluten free and super healthy. The only oil is a little oil used to coat the cauliflower and chickpeas and even that can be replaced with water if you want an oil free option.

Cashew “cheesy” sauce can be made lower calorie by selecting almond milk instead of soy milk. There are really so many ways you can modify this recipe to suit your dietary requirements.

Pickling isn’t as hard as you think

I used to think that pickling was for pros. But this recipe proves how easy it is to do a pickle in a pinch. I had some cabbage left over once I’d finished putting the vegan tacos together, so I put it in a jar and it’s in the fridge ready to have with salad or a burger later this week. Yum. What are your favourite things to pickle? Let me know in the comments.

“Cheesy” Cashew Sauce for days!

This recipe makes way too much cheesy cashew sauce so feel free to halve it if you want. But I love to keep this in the fridge and use it during the week. Even dipping toast into it is a great way to start the day.

Make it spicy or more herbaceous by adding different things. And the longer you leave it in the food processor, the smoother it gets.

If you have time, soak the cashews over night for extra silkiness.

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Vegan Tacos Two Ways

These tasty vegan tacos are super easy to make even though there are a fair few steps. Don't let that scare you off. Serve with tortillas or lettuce cups for a healthier version.

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Servings 6 tacos

Ingredients

Pickled Red Cabbage

• 1/4 head Red Cabbage Shredded into 0.5cm slices
• 1 cup Water
• 1/2 cup Apple Cider Vinegar
• 1/2 cup White Wine Vinegar Or you could use red wine vinegar
• 1 Tbsp Maple Syrup
• 1 tsp Salt
• 2 cloves Garlic Peeled, smashed roughly chopped
• 2 large Bay Leaves or a few smaller ones
• 1 tsp Ground Pepper

Tacos

• 1 can Chickpeas 440g can drained, rinsed and patted dry with paper towel
• 1 medium Cauliflower Trimmed and cut into small florets
• 2 tsp Chili Powder
• 1 tsp Group Cumin
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1 tsp Sea Salt
• 1 Tbsp Fresh Lime Juice
• 1 Tbsp Olive Oil
• 1 Tbsp Water
• 1 cob Fresh Corn
• 1 Lebanese Cucumber
• 1 Lime Cut into wedges
• 1/2 bunch Coriander
• 1 Red or Green Chilli
• 3 Tortillas or however many you want
• 3 Cos Lettuce Leaves

"Cheesy" Sauce

• 1/4 cups Cashews
• 2 tbsp Nutritional Yeast Flakes
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Salt
• pinch Nutmeg
• 1 cups Soy Milk Or other plant based milk. Just be aware that something like almond milk isn't as creamy so you may not need as much of it to get the right consistency

Instructions

Pickled Red Cabbage

• Whisk all of the pickle except for the cabbage ingredients together in a medium sized bowl.
• Submerge the cabbage in the pickle liquid.
• Cover with a small plate and press down with a saucepan full of water. This keeps the cabbage submerged whilst the pickling happens.
• Set aside and allow to pickle whilst you work on the rest of the recipe.

"Cheesy" Sauce

• In a small bowl cover the cashews with boiling hot water and allow to soak for around half an hour
• Cashews should be tender to touch but still firm. You can let them soak longer for a smoother sauce but I don't usually have time for that.
• Drain the cashews and place in a food processors with remaining ingredients.
• Blitz on high speed for around 3 or 4 minutes, scraping down sides a couple of times, until nice and smooth. You want the sauce to be relatively runny so it can be poured on the tacos, add more liquid if you need to.

Tacos

• Preheat oven to 200 degrees Celsius
• Combine all of the ingredients except the cauliflower and chickpeas in a medium bowl and whisk together to mix well into a paste.
• Add the chickpeas and cauliflower to the bowl and stir to coat with the paste. To be honest I find doing this with a spoon incredibly frustrating, so I just get my hands in there and massage the paste into the ingredients. Much easier.
• Spray a baking tray (baking sheet) with olive oil and spread the chickpeas and cauliflower evenly on the tray.
• Roast for around 30 minutes, giving them a shake around half way through. Everything should be nicely browned. Be careful not to overcook as the chickpeas will dry out too much.
• Whilst that cooks, grill your corn cob on a griddle (or frying pan) until it has charred pieces of corn, rotating every few minutes.
• Slice your cucumber, avocaod, chilli and limes ready for serving. Pick your coriander leaves.
• Once your corn is cooked on all side, remove the kernels by running your knife down the core of the cob.
• Serve with the ingredients in the middl of the table or artfully prepare each taco for your guests.