January Tesco magazine vegan recipes
- Preheat the oven to gas 7, 220°C, fan 200°C. Cut 1 large cauliflower into florets and put into a large mixing bowl.
- 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.
- 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.
- 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.
- 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.
- 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.
Explore January Tesco magazine vegan recipes
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Crispy chipotle cauliflower tacos
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