Recipes
Date posted: 03/02/2025
Ingredients
| For the pickled red onions: | |
| Water | 750ml |
| Everyday Favourites red wine vinegar | 500ml |
| Sugar | 150g |
| Everyday Favourites cooking salt | 25g |
| Everyday Favourites whole black peppercorns | 10g |
| Everyday Favourites bay leaves | 3g |
| Garlic cloves | 10 |
| Medium red onions | 6 |
| For the tacos | |
| Everyday Favourites plain flour | 1.25kg |
| Vegetable oil | 130g |
| Everyday Favourites cooking salt | 30g |
| Hot water | 750g |
| For the butternut squash | |
| Chipotle paste | 50g |
| Everyday Favourites ground coriander | 12g |
| Everyday Favourites ground cumin | 12g |
| Everyday Favourites cooking salt | 20g |
| Hellmann’s Vegan Mayo | 100g |
| Limes, juiced | 3 |
| Butternut squash | 5kg |
| For the cabbage slaw | |
| Red cabbage | 1.5kg |
| Everyday Favourites cooking salt | 30g |
| Carrots | 400g |
| Hellmann’s Vegan Mayo | 200g |
| Limes, juiced | 3 |
| For the coconut yoghurt | |
| Fresh coriander | 100g |
| Coconut yoghurt | 250g |
| Hellmann’s Vegan Mayo | 500g |
| To serve | |
| Hot sauce |
Method
The page that you are currently reading is an ad feature For the pickled red onions
- Pour the water, vinegar, sugar, salt, pepper, bay, and garlic into a saucepan then bring to boil.
- Thinly slice the onions on the mandolin and place into a bowl then pour over the hot pickle and leave to cool.
- Place the flour, oil, salt, and hot water into a bowl then mix to form a dough then allow to cool.
- Divide the dough into balls and roll into flat thin circles then add to a hot dry pan and cook for 1 minute on each side then set to one side then remove, cover, and set aside until needed.
- Mix the chipotle paste, spices, salt, Hellmann’s Vegan Mayo, and lime juice together in a bowl.
- Peel and dice the squash and add to the bowl then mix, cover and chill allow for 1 hour.
- Remove from the fridge and pour on to a baking tray then roast at 200ºC for 20-25 minutes.
- Finely shred the cabbage and toss in the salt then leave it for 30 minutes then drain off the liquid and rinse with cold water.
- Grate the carrot and add to the cabbage then stir in the HELLMANN’S Vegan Mayo and lime juice.
- Finely chop the coriander and mix in the coconut yoghurt and HELLMANN’S Vegan Mayo.
- Build the tacos with the tortilla, squash, pickled onions, slaw, coriander mayo and drizzle with hot sauce.