rainbow vegetarian tacos 4 ways

Meat-free Organic Rainbow Tacos: 4-ways

Published on in Mains

These meat-free organic rainbow Tacos come with Four Vegetarian/ Vegan fillings to choose from and makes this the perfect feast for all to enjoy! From a spiced chickpea, caramelised sweet potato, smokey mushroom or veggie mince filling- there’s something for everyone to enjoy!

Serves: Around 6-7 people (20-30 mini tacos)

Cooking & Preparing Time: 1hr 30mins

Main Ingredient List

  • Taco shells
  • Spicy roasted chickpea filling (recipe below)
  • Caramelized sweet potato filling (recipe below)
  • Spicy vegetarian soya mince filling (recipe below)
  • Smokey mushrooms filling (recipe below)
  • Salsa (recipe below)
  • Guacamole (recipe below)
  • Green dipping sauce (recipe below)
  • Plus any extra rainbow salad bits you like: lettuce, tomatoes, avocado stars, diced chilli, sweetcorn, garden peas, or even mango pieces

For these mini tacos you can choose to make as many or as few of the filling options as you’d like and simply layer the tacos with the filling, salsa, guac, sauce and some extra salad bits like lettuce, if wanted. 

Spicy Roasted Chickpea Filling

  • 1 can of organic chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • Himalayan salt and pepper to taste

Directions

  1. Preheat the oven to 200 degrees celsius.
  2. Pat the rinsed chickpeas dry.
  3. In a bowl mix the chickpeas, oil, cayenne pepper, cumin, salt and pepper until the chickpeas are thoroughly coated.
  4. Spread chickpeas on an oven tray, making sure to place greaseproof paper down beforehand. 
  5. Roast in the oven for 30 mins or until golden brown in colour. 
  6. Remove from the oven to cool and set aside. 

Caramelised Sweet Potato

  • 4 sweet potatoes, washed and dried
  • 2 tbsp olive oil
  • 2 tsp paprika
  • 1 tbsp maple syrup
  • Himalayan salt and pepper to taste

Directions

  1. Preheat the oven to 220 degrees celsius.
  2. Keep the skins on the sweet potato and dice them into small cubes- approximately 2cm by 2cm.
  3. In a bowl mix the sweet potato cubes, olive oil, paprika, maple syrup, salt and pepper until the cubes are well coated. 
  4. Spread the sweet potato cubes evenly on greaseproof paper on an oven tray.
  5. Roast the sweet potato in the hot oven for 40 mins, turning them midway through cooking, until they are crisp and caramelised.
  6. (Optional) Sprinkle with sesame seeds and set aside.

Spicy Vegetarian Soya Mince

  • 300g organic soya mince
  • 1 tbsp olive oil
  • 1 red onion, diced
  • 1 can chopped organic tomatoes
  • 1 tbsp chilli powder
  • 1 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp of crushed red chilli flakes
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1 tsp sea salt
  • 1 tsp of black pepper
  • 1 can red kidney beans, drained and rinsed
  • Himalayan salt and pepper to taste

Directions

  1. Presoak and prepare the soya mince according to the instructions on the packet. Set the soya mince aside once it’s been prepped. If you’re using frozen soya mince go straight to step 2.
  2. Create a Mexican spice mix by combining all the spices together along with salt and pepper. 
  3. Heat olive oil in a pan on medium heat.
  4. Add garlic and onions to the pan and sauté.
  5. Add a can of chopped tomatoes while stirring
  6. Add a splash of water and continue stirring.
  7. Add the Mexican spice mix prepared earlier, stir and let the mixture bubble.
  8. Add the soya mince, stir and let mixture simmer until the liquid reduces.
  9. Finally add the red kidney beans and stir.

Sautéed Mushrooms

  • 400g organic chestnut mushrooms
  • 1 tbsp butter
  • 1 clove garlic, crushed
  • Himalayan salt and pepper to taste
  • Optional: ½ tsp chilli flakes

Directions

  1. Slice mushrooms.
  2. Melt butter on high heat in a pan
  3. Add mushrooms and sauté for 1minute
  4. Add crushed garlic and continue sauteing and stirring
  5. Add salt and pepper and continue sauteing and stirring on a high heat until mushrooms are dark gold and beginning to lightly charr

Salsa

  • 3 large red tomatoes, chopped small
  • Handful of different coloured cherry tomatoes, chopped small
  • ½ red pepper, chopped small
  • ½ yellow pepper, chopped small
  • 1 small chilli, seeds removed and finely diced
  • ½ cucumber, finely diced
  • 1 Red onion, finely diced
  • Abundant handful of coriander, lightly torn
  • Freshly squeezed juice of 1-2 limes
  • Himalayan salt and pepper to taste

Directions

  1. In a bowl mix the chopped tomatoes, peppers, cucumber and red onion together.
  2. Add as much chilli as you would like, and the salt/pepper, lime juice and torn coriander. Fold through the chopped veggies.

Guacamole

  • 1 large avocado
  • Freshly squeezed juice of 1 ½ limes
  • ½ garlic clove, crushed
  • ½ tsp chilli flakes (or more if you like it spicy!)
  • Himalayan salt and pepper to taste

Directions

  1. Put all ingredients in to a bowl and mash 

Green Dipping Sauce

  • ½ cup greek yoghurt
  • 1 avocado
  • 1 clove garlic, crushed
  • Small handful of coriander
  • 1 pickled jalapeno or ½ a deseeded chilli (or more if you like spice!)
  • Himalayan salt and pepper to taste
  • Splash of water

Directions

  1. Put all ingredients in a blender and blitz until smooth
  2. Add a splash of water to make dip less thick, blitz
  3. Keep adding a little water and blitzing until you reach the desired consistency

Assembly

Fill and construct the taco’s as you like, using a combination of filling with salsa, guacamole and green dip! 

Garnish with vegetables of your choice and finally add extra coriander, avocado stars and slices of lime to finish.

Voila!

 

Meat-free Organic Rainbow Tacos: 4-ways

Meat-free Organic Rainbow Tacos: 4-ways

Yield: 20-30 mini tacos
These meat-free organic rainbow Tacos come with Four Vegetarian/ Vegan fillings to choose from and makes this the perfect feast for all to enjoy! From a spiced chickpea, caramelised sweet potato, smokey mushroom or veggie mince filling- there's something for everyone to enjoy!

Ingredients

Main ingredients:

  • Taco shells
  • Spicy roasted chickpea filling (recipe below)
  • Caramelized sweet potato filling (recipe below)
  • Spicy vegetarian soya mince filling (recipe below)
  • Smokey mushrooms filling (recipe below)
  • Salsa (recipe below)
  • Guacamole (recipe below)
  • Green dipping sauce (recipe below)
  • Plus any extra rainbow salad bits you like: lettuce, tomatoes, avocado stars, diced chilli, sweetcorn, garden peas, or even mango pieces

Spicy Roasted Chickpea Filling:

  • 1 can of organic chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • Himalayan salt and pepper to taste

Caramelised Sweet Potato filling:

  • 4 sweet potatoes, washed and dried
  • 2 tbsp olive oil
  • 2 tsp paprika
  • 1 tbsp maple syrup
  • Himalayan salt and pepper to taste

Spicy Vegetarian Mince Filling:

  • 300g organic soya mince
  • 1 tbsp olive oil
  • 1 red onion, diced
  • 1 can chopped organic tomatoes
  • 1 tbsp chilli powder
  • 1 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp of crushed red chilli flakes
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1 tsp sea salt
  • 1 tsp of black pepper
  • 1 can red kidney beans, drained and rinsed
  • Himalayan salt and pepper to taste

Sautéed Mushroom filling:

  • 400g organic chestnut mushrooms
  • 1 tbsp butter
  • 1 clove garlic, crushed
  • Himalayan salt and pepper to taste
  • Optional: ½ tsp chilli flakes

Salsa Recipe:

  • 3 large red tomatoes, chopped small
  • Handful of different coloured cherry tomatoes, chopped small
  • ½ red pepper, chopped small
  • ½ yellow pepper, chopped small
  • 1 small chilli, seeds removed and finely diced
  • ½ cucumber, finely diced
  • 1 Red onion, finely diced
  • Abundant handful of coriander, lightly torn
  • Freshly squeezed juice of 1-2 limes
  • Himalayan salt and pepper to taste

Guacamole:

  • 1 large avocado
  • Freshly squeezed juice of 1 ½ limes
  • ½ garlic clove, crushed
  • ½ tsp chilli flakes (or more if you like it spicy!)
  • Himalayan salt and pepper to taste

Green Dipping Sauce:

  • ½ cup greek yoghurt
  • 1 avocado
  • 1 clove garlic, crushed
  • Small handful of coriander
  • 1 pickled jalapeno or ½ a deseeded chilli (or more if you like spice!)
  • Himalayan salt and pepper to taste
  • Splash of water

Instructions

For The Spiced Chickpea filling:

  1. Preheat the oven to 200 degrees celsius.
  2. Pat the rinsed chickpeas dry then - In a bowl mix the chickpeas, oil, cayenne pepper, cumin, salt and pepper until the chickpeas are thoroughly coated.
  3. Spread chickpeas on an oven tray, making sure to place greaseproof paper down beforehand. 
  4. Roast in the oven for 30 mins or until golden brown in colour. 
  5. Remove from the oven to cool and set aside. 

For The Caramelized sweet potato filling:

  1. Preheat the oven to 220 degrees celsius.
  2. Keep the skins on the sweet potato and dice them into small cubes- approximately 2cm by 2cm.
  3. In a bowl mix the sweet potato cubes, olive oil, paprika, maple syrup, salt and pepper until the cubes are well coated.
  4. Spread the sweet potato cubes evenly on greaseproof paper on an oven tray. 
  5. Roast the sweet potato in the hot oven for 40 mins, turning them midway through cooking, until they are crisp and caramelised.
  6. (Optional) Sprinkle with sesame seeds and set aside.

For The Spicy Vegetarian Soy Mince filling:

  1. Presoak and prepare the soya mince according to the instructions on the packet. Set the soya mince aside once it's been prepped. If you're using frozen soya mince go straight to step 2.
  2. Create a Mexican spice mix by combining all the spices together along with salt and pepper. 
  3. Heat olive oil in a pan on medium heat then Add garlic and onions to the pan and sauté for a few minutes, till soft.
  4. Add a can of chopped tomatoes while stirring
  5. Add a splash of water and continue stirring.
  6. Add the Mexican spice mix prepared earlier, stir and let the mixture bubble.
  7. Add the soya mince, stir and let mixture simmer until the liquid reduces.
  8. Finally add the red kidney beans and stir. 

For The Mushroom filling:

  1. Slice mushrooms.
  2. Melt butter on high heat in a pan
  3. Add mushrooms and sauté for 1minute
  4. Add crushed garlic and continue sauteing and stirring
  5. Add salt and pepper and continue sauteing and stirring on a high heat until mushrooms are dark gold and beginning to lightly brown.

For The Salsa:

  1. In a bowl mix the chopped tomatoes, peppers, cucumber and red onion together.
  2. Add as much chilli as you would like, and the salt/pepper, lime juice and torn coriander. Fold through the chopped veggies.

For The Guacamole & Green dipping sauce:

  1. For the guacamole, it's as simple as mashing all the ingredients together in a bowl.
  2. For the sauce, Put all ingredients in a blender and blitz until smooth
  3. Add a splash of water to make dip less thick, blitz
  4. Keep adding a little water and blitzing until you reach the desired consistency

To Construct the tacos:

I know it may seem a little bit confusing seeing all the various elements but these recipes are actually all super simple and can be made in under an hour , depending on which/ how many fillings you choose to make. 

To construct the tacos simply layer your fillings along with the salsa, gaucamole, some simple salad, cheese ( optional) and some of the dipping sauce and voila!

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© Alphafoodie

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vegan rainbow taco's with mushroom, chickpea, soy and sweet potato fillings. meat free taco recipe

 

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