January Tesco magazine vegan recipes

Crispy chipotle cauliflower tacos

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Cut 1 large cauliflower into florets and put into a large mixing bowl.
  2. Whisk together 2 tablespoons chipotle paste, 1 tablespoon maple syrup, 1 tablespoon garlic granules and 2 tablespoons water. Pour over the florets and toss gently to coat evenly.
  3. Whisk together 100g plain flour, 30g cornflour and 150ml water to make a smooth batter. Pour over the cauliflower; toss to coat completely. Add 65g panko breadcrumbs and half a tablespoon nutritional yeast (optional) and toss again. Add another 65g breadcrumbs and half a tablespoon yeast and toss again to coat.
  4. Arrange in a single layer on 2 baking trays, leaving some space between each floret. Bake for 20–25 mins, rotating the trays halfway through, until the florets are just tender and the coating is very crispy.
  5. Meanwhile, finely slice 100g red cabbage and toss with half the juice of 1 lime, and season. Put 200g dairy-free yogurt in a bowl and stir in the zest of 1 lime.
  6. Warm 8 corn tortillas. Dice or slice the flesh of 2 avocados and put into a bowl and toss with the remaining half of lime juice. Serve the tortillas topped with the cauliflower, cabbage slaw, avocado, lime yogurt, and a 200g pot of mild salsa.

Crispy chipotle cauliflower tacos

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