Vegan Tacos with Pickled Cabbage
Packed with butternut squash, cabbage and beans, these meat-free tacos are quick to cook, delicious and nutritious. This one is one for the ages.
Servings
Produce
Butternut Squash
1 0.5 lb
Sweet peppers (Organic)
5 2.5 oz
Red cabbage (Organic)
6 3 oz
Avocado
1 0.5 Whole
Lemon
2 1 Whole
Protein & more
Corn tortillas
1 0.5 Package
Black beans
1 0.5 Can
Vegan sour cream
4 2 oz
Tahini
1 0.5 tablespoon
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Mild Ancho Chile
1 0.5 tablespoon
Cumin powder
2 1 teaspoon
Granulated Garlic
0.5 0.25 teaspoon
Smoked paprika
0.5 0.25 teaspoon
Granulated Onion
0.25 0.13 teaspoon
Dried oregano
0.25 0.13 teaspoon
Maple Syrup
Maple syrup
2 1 teaspoon
Prep ahead (optional)
a. Peel butternut squash; cut into ½" cubes. b. Cut sweet peppers into ½" strips. c. Thinly shred red cabbage. d. Pit avocado; cut into ½" cubes. e. Juice lemon.
Instructions
1
Cook the vegetables and black beans:
a. Preheat oven to 400°.
b. In a bowl, add the butternut squash (peel; cut ½" cubes), sweet peppers (cut ½" strips), ¼ tsp salt, ½ tbsp olive oil and the taco spice mix. Toss to coat evenly.
c. Add the vegetables to a baking tray. Roast in oven for 15-20 minutes or until squash is golden and slightly tender.
d. Add the black beans (drain and rinse) to the tray and cook in oven for 5 more minutes. Remove from oven and mash the black beans lightly with fork.
2
Meanwhile, pickle the cabbage and prepare the tahini sauce:
a. In a bowl, prepare a pickling liquid by whisking together maple syrup, half the lemon juice and a pinch of salt.
b. Add the cabbage (thinly shred) to the bowl. Toss to coat evenly. Set aside for pickling till serving time.
c. In another bowl, whisk together the vegan sour cream, tahini and remaining lemon juice.
3
Assemble tacos and serve:
a. Heat the tortillas on a skillet for about a minute each side.
b. Fill the tacos with a layer each of the pickled cabbage, roasted vegetables, avocado (pit; cut ½" cubes) and the tahini sauce. Enjoy!
Chef's notes
Instead of serving the tacos with cubed avocado, you can also make guacamole. Mash the avocado and stir in 1 garlic clove (mince), a small red onion (finely chop) and a tomato (finely chop). Add a tablespoon of lime juice and salt to taste. Mix well. Leave in refrigerator for half an hour for the flavors to blend.
This recipe has been adapted from Taste
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA