tacos vegano`.


I don’t know of anybody that doesn’t appreciate a good taco; however being vegan can make it that little bit harder to satiate your craving, due to the abundance of cheese and sour cream!

Below I’ve listed my current favorite taco recipe, which utilises a meat substitute, pickled veggies, crispy corn and a creamy black bean paste to pull it all together. It’s quick and easy to make, only involves the smallest amount of preparation and the components work really well together as a salad (in case you’re a meal-prep fanatic like I am).

The below recipe creates 6 serves.


pickled cabbage.

  • 1/4 head of red cabbage
  • 1/2 cup white vinegar
  • 2tbs red wine
  • 1/2 cup boiling water
  • 1 garlic clove (minced)
  • 1 bay leaf
  • 1tsp sugar
  • 1/2 tsp salt

roast corn kernels.

  • 1 cup corn kernels
  • 1/2tsp paprika
  • 1/2tsp cayenne pepper
  • 1tsp olive oil


  • 1/2 can Nutmeat (Vegie Delights)
  • 2 garlic cloves (minced)
  • 1/4 red onion
  • 1 small jalepeno chilli
  • 1tsp oregano
  • 1tsp cumin
  • 1tsp paprika
  • 1/4tsp salt

black bean paste.

  • 1 can black beans
  • 1/4 wedge of lime juice
  • 1tsp ground corriander
  • 1/2tbs nutritional yeast
  • 1/2 garlic clove (minced)
  • 2tbs soy milk
  • 2tsp chipotle sauce
  • 1/8tsp cumin


Start preparing the cabbage around 3-4 hours prior to planned serving; this will allow the ingredients to ferment  effectively.

  1. For the pickled cabbage – place all ingredients (except cabbage) into a bowl; stir so all ingredients combine and the sugar/salt dissolves. Shred the cabbage, add to the liquid mixture then place into a sealed jar. Leave at room temperature for 3-4 hours, then place in fridge for preservation.
  2. For the roast corn – preheat oven to 170 degrees celsius (fan forced). In a bowl, combine all ingredients then place in the oven for around 20 minutes, until crispy. Set aside to cool.
  3. For the black bean paste – place all ingredients into a food processor (I use a Nutrininja) and blend until smooth.
  4. For the mince – grate the Nutmeat and dice the red onion. Place in a pan on medium heat, then add the spices and garlic. When the onion is almost translucent, add the sliced jalapenos. 
  5. Warm some mini-pita and serve (I used wholemeal and quinoa flat bread). 

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