Chic Vegan

Vegan and Fabulous!

Recipe: Roasted Winter Vegetable Tacos

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Who says tacos are only reserved for Tuesdays? Not me! I absolutely love tacos & will enjoy them any day of the week. It doesn’t take much to bring on a taco craving, but a head of purple cabbage from my CSA delivery, lots of rich late winter vegetable to utilize, & some fresh local tortillas from the farmers’ market, sealed the taco deal for sure. These colorful cuties are full of roasted chile & cumin spiked golden & chioggia beets, delicata squash & sweet potatoes, & topped with a zesty purple slaw, & a generous dollop of limey cashew crema. Yum!

Roasted Winter Vegetable Tacos with Zesty Purple Cabbage Slaw & Lime Cashew Crema

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Makes 6 tacos. 

Ingredients: 

For the tacos: 

  • 5 cups mixed winter vegetables, diced in 3/4 inch pieces, such as baby beets, squash, & sweet potatoes 
  • 1 red onion, large dice
  • 3 Tablespoons extra virgin olive oil, divided
  • 1 tsp. dried oregano
  • 1/2 teaspoon chipotle chile powder
  • 1/2 teaspoon ground cumin
  • sea salt & freshly ground black pepper
  • 8 corn tortillas

For the slaw:

  • 2 cups shredded red cabbage (about 1/2 small head)
  • Juice of 1 lime
  • 1/4 cup coarsely chopped cilantro
  • optional: a few dollops of vegan mayonnaise , if you prefer a creamier slaw

For the lime crema: 

  • 1 cup raw cashews (soaked at least 4 hours)
  • 1/2 cup water
  • 3 Tablespoons fresh lime juice
  • 1/2 teaspoon sea salt, plus more to taste

tumblr_mjx3l2zWu61qzmbdao3_r1_1280Instructions:

  1. Preheat oven to 400°F.
  2. Toss the vegetables & onion with 2 Tbsp. olive oil, oregano, chipotle chile powder, cumin, a pinch of sea salt & freshly ground black pepper. Spread evenly on a baking sheet & roast, stirring occasionally, for 30-40 minutes or until all the vegetables are tender.
  3. At least 15 minutes before serving, toss the shredded cabbage with the remaining tablespoon of olive oil, lime juice, cilantro, & 1/4 teaspoon salt. Cover & refrigerate. 
  4. Drain cashews, then pulse in a food processor with water, lime juice, & salt, stopping occasionally to scrape down the bowl. Blend until creamy & smooth, about 2 minutes. Add additional salt or lime juice if desired. 
  5. To assemble, warm the tortillas, fill them with roasted vegetables, top with cabbage slaw & cashew crema.