Hellmann’s chipotle vegan mayo marinated squash tacos with vegan mayo cabbage slaw

03.02.2025
  • Serves 10

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
  1. Pour the water, vinegar, sugar, salt, pepper, bay, and garlic into a saucepan then bring to boil.
  2. Thinly slice the onions on the mandolin and place into a bowl then pour over the hot pickle and leave to cool.
  For the tacos
  1. Place the flour, oil, salt, and hot water into a bowl then mix to form a dough then allow to cool.
  2. 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.
  For the butternut squash
  1. Mix the chipotle paste, spices, salt, Hellmann’s Vegan Mayo, and lime juice together in a bowl.
  2. Peel and dice the squash and add to the bowl then mix, cover and chill allow for 1 hour.
  3. Remove from the fridge and pour on to a baking tray then roast at 200ºC for 20-25 minutes.
  For the cabbage slaw
  1. 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.
  2. Grate the carrot and add to the cabbage then stir in the HELLMANN’S Vegan Mayo and lime juice.
  To serve
  1. Finely chop the coriander and mix in the coconut yoghurt and HELLMANN’S Vegan Mayo.
  2. Build the tacos with the tortilla, squash, pickled onions, slaw, coriander mayo and drizzle with hot sauce.
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