Vegan Tacos

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This great vegan tacos recipe is inspired by Deliciously Ella. A couple of years ago, Marks and Spencer challenged Ella to come up with a healthy wheat free recipe using Gran Luchito. She came up with Vegan tacos, and this is our take on them.

There’s no wheat used as the recipe subs in lettuce leaves for tortillas as the taco base. These are then topped with butternut squash & sweet potato with charred corn, guacamole and a cashew nut cream made spicy with our Chipotle Paste

Simply delicious and well worth a go, especially if you’ve got a dinner party or BBQ coming up with lots of hungry vegetarians to feed.

For other vegan recipes be sure to check out our Cauliflower steaks or our slow cooked dhal with chipotle.

Prep time

30 mins
Cook time

30 mins
Total time

1 hour
Ideal for

Snack
Make it

Mexican
Serves

4-6

This recipe uses

Chipotle Paste

Find us in the
Mexican Section

Ingredients

Cashew cream

1tbsp Lime juice
100g Cashew nuts (soaked for a few hours in cold water)
2tsp Gran Luchito Chipotle Paste
Salt
Pepper

Main filling

2 Ears of corn
1tbsp Olive oil
1tsp Ground cumin
½tsp Ground coriander
½ Butternut squash (chopped into 1.5cm cubes)
1 Sweet potato (chopped into 1.5cm cubes)
1 Tomato (chopped into 1.5cm cubes)
1tbsp Soy sauce
2 Little gem lettuces

Guacamole

1 Ripe avocado
½ Red onion
Small handful fresh coriander
Juice of half a lime

How to make it

Soak the cashews in cold water for a few hours.
Blitz in a food processor with lime juice, a splash of water and the Gran Luchito Chipotle Paste until smooth and creamy (add more water if necessary).
Heat a griddle pan until it’s very hot. Smother the peeled sweetcorn ears with a little olive oil.
Add corn to pan and turn every now and again, developing a nice char on the outside.
Once cooled, remove kernels with a sharp knife.
In a pan over a medium heat, add a little olive oil. Add the spices and heat for a few minutes before adding the chopped squash and sweet potato.
Cook for 5 minutes, stirring occasionally.
Add the chopped tomato and soy sauce, stir and cook until the squash and sweet potato are cooked through (about 20mins). If it gets too dry, add a little splash of water every now and again.
Once cooked, add the sweetcorn to the mix and leave aside.
Make the guacamole by roughly mashing the avocado with a fork.
Fold in some chopped coriander leaves, lime juice, red onion, salt and pepper.
Peel the very outside leaves of the lettuces (save these for a salad some other time).
Use the firmer inner leaves as vessels to carry the potato/squash mixture.
Top each with a dollop of guacamole and a spoonful of the cashew cream.