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
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.