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

Method Print recipe

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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.