Elevate your taco game with these mouthwatering vegan Mexican style tacos that pack a punch of BBQ flavour. Perfect for a fun dinner, these vegan tacos combine the hearty texture of cauliflower with homemade tangy BBQ sauce and a creamy vegan sour cream, all wrapped in a soft tortilla.
Recipe:
Serves: 4
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
Ingredients:
1 head of cauliflower, cut into bite-sized florets
1 ripe avocado, diced
100g cherry tomatoes, diced
1 small red onion, thinly sliced
Fresh coriander, chopped
100g mixed salad leaves
For the homemade BBQ sauce:
200g tomato ketchup
2 tbsp apple cider vinegar
2 tbsp brown sugar
1 tbsp soy sauce
1 tsp smoked paprika
1 tsp garlic powder
A pinch of chilli flakes (optional)
For the vegan sour cream:
150g raw cashews, soaked for 4 hours and drained
1 tbsp lemon juice
1 tbsp apple cider vinegar
120ml water
A pinch of salt
Method:
Begin by making the BBQ sauce: In a saucepan over medium heat, combine all BBQ sauce ingredients. Simmer for 10 minutes, stirring occasionally, until the sauce thickens. Set aside to cool.
For the vegan sour cream, blend the soaked cashews, lemon juice, apple cider vinegar, water, and salt in a high-speed blender until smooth. Adjust the consistency with more water if necessary. Chill until ready to serve.
Preheat your oven to 200°C (fan-assisted). Toss the cauliflower florets with olive oil, half of the homemade BBQ sauce, and roast for 20 minutes until tender and caramelised.
Warm the tortillas in a dry pan over medium heat for 30 seconds on each side.
Assemble the tacos by spreading a dollop of vegan sour cream on each tortilla, add salad leaves, and top with the glazed cauliflower.
Add diced avocado, tomatoes, red onion, and finish with a sprinkle of fresh coriander.
Serve immediately with the remaining BBQ sauce and extra vegan sour cream on the side.
Additional Tips:
For extra heat, add a few dashes of hot sauce to the BBQ sauce mixture.
Allergy information / alternatives:
For a nut-free vegan sour cream, substitute soaked cashews with sunflower seeds.
Nutritional Information (per serving):
Calories: Approx. 350
Protein: 8g
Fat: 16g (Saturated: 2g)
Carbohydrates: 45g (Sugars: 16g)
Fibre: 8g
Sodium: Approx. 650mg
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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