Recipes

Date posted: 03/02/2025

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

03/02/2025
  • Serves 10
Rating
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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

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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