Veganism seems to be the hottest thing in diets at this moment and it has been something of a passion of mine for some time. This blog has plenty of meat in it (all free range), but mostly in my regular life the diet we enjoy in my home is more vegetarian/vegan and has been for a while.
Eating more meals with less meat products will mean you’ll seek out ways to eat things differently, things you might not have even considered before…like a crema sauce or caramelized squash as the main feature in your taco filling…but here we are.
There are some things in life that are just easiest to buy than make like almond milk, but one thing I wouldn’t readily recommend, even though it is much quicker to get on the table is buying corn tortillas. There is just something so absolutely satisfying about eating homemade tortillas that can’t be completely replicated from store bought products.
It’s Taco Tuesday and this recipe is likely a little different than most taco recipes you would have tried before, but do not let that stop you from giving these a go. Tag me away on Instagram @roamingtaste to share your thoughts on these.
Vegan Squash Tacos
Recipe by Roamingtaste
500 grams/1 pound pumpkin or squash, seeds removed and sliced into half moons
1/2 teaspoon ground smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili flakes
1/2 teaspoon ground chili
1/2 cup raw cashews, soaked for 6 hours
1/4 teaspoon smoked paprika
1/4 teaspoon cumin powder
1/2 lime, juiced
Avocado Citrus Salsa
2 avocados, pitted and roughly
1/2 grapefruit, peeled and flesh roughly chopped
1 scallion, finely chopped
Handful cilantro, roughly chopped
1 cup red cabbage, finely sliced
2 radishes, finely sliced
Preheat the oven to 200C/400F and sprinkle half the spices, a dash of olive oil and a pinch of salt on a baking tray. Lay the squash down and sprinkle the remaining spices and another pinch of salt on top.
Place in the oven for 25 minutes, flipping after 10 minutes to brown.
Meanwhile, place all the ingredients in a blender for the cashew crema and blend until smooth.
Spoon into your serving dish and set aside.
For the avocado salsa, roughly combine all the ingredients in a bowl and set aside.
Remove the squash from the oven and serve.
Heat the tacos and serve, along with the cashew crema and avocado salsa.
Stack each taco with a slice of squash, crema, salsa and top with red cabbage and radishes.
Devour while warm.