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Vegan taco buffet

Perfect tacos: crispy, aromatic, colourful and vegan. Great for small or larger gatherings. All you have to do is prepare the toppings and ask your guests to compose their ideal snacks. I chose roasted sweet potatoes, black beans and corn, creamy cashew paste, pomegranate seeds, fresh chillies, aromatic coriander and lime juice. You can add your favourite fruit, vegetables and herbs.

Recipe: Vegan tacos

Serves: 4
Ingredients
  • 8 soft corn tortillas
  • a bunch coriander
  • one corn on a cob
  • one cup cooked black beans
  • rosted sweet potatoes (recipe below)
  • cashew paste (recipe below)
  • 2 green chilli peppers
  • 1 small pomegranate
  • 1 lime
Method
  • Roast the corn at 180C for about 30 minutes, until tender.
  • Kut off the kernels and combine with cooked beans.
  • Deseed the pomegranate, slice the chillies and cut the lime into quarters.
  • Heat the tortillas in the oven or on a pan and cover to keep them warm.
  • Serve all the ingredients together and let everyone compose their own tacos: roasted sweet potatoes with pomegranate and fresh coriander or corn and beans with cashew paste and fresh chillies. Or everything altogether :)

Recipe: Roasted sweet potatoes

Ingredients
  • 2 sweet potatoes
  • 1 red onion
  • one tbsp olive oil
  • one tsp smoked paprika powder
  • one tsp sweet paprika powder
  • a pinch of salt
Method
  • Peel and dice the potatoes.
  • Cut the onion into eitghts.
  • Mix diced potatoes with onion, olive and spices.
  • Transfer into a baking dish and roast at 180C for about 30 minutes.

Recipe: Cashew paste

Ingredients
  • 100 g cashews, soaked overnight
  • 2 tbsp plant-based milk (I used coconut milk)
  • 1 lime (peel and juice)
  • a pinch of salt
Method
  • Blend soaked chashews with milk, to make a smooth paste.
  • Add lime juice and peel, combine. Season with salt
  • Refrigerate for at least 30 minutes.

Sweet potato and butternut squash soup

A perfectly orange soup is a perfect way to celebrate fall.

It's slightly sweet, slightly spicy and wonderfully warming.

Recipe: Sweet potato and butternut squash soup

Serves: 4
Ingredients
  • 350 g of sweet potatoes
  • 350 g of butternut squash
  • 500 ml of vegetable stock
  • one onion
  • 2 gralic cloves
  • one tbsp. of rapeseed oil
  • a pinch of salt
  • one tsp. of chili flakes
  • 3 tbsp. of coconut milk
Method
  • Peel and dice potatoes and squash.
  • Heat the oil in a large pot, add diced onion and sliced garlic. Cook them for about 5 minutes, until the onion is softened.
  • Add diced pumpkin, squash and chili flakes, cook for about 2 minutes.
  • Add vegetables stock and a pinch of salt, simmer over low heat until the vegetables are soft (about 20 minutes).
  • Blend the soup with 3 tbsp. of coconut milk. Reheat if needs be.

red lentil burgers with sweet potato fries

Perhaps not the most creative recipe ever, but everyone enjoys a good burger every once in a while.

Recipe: Patties

Ingredients
  • 1 1/2 cup of cooked red lentils
  • 1/4 cup of breadcrumbs
  • one egg
  • one tsp. of ground cumin
  • one tsp. of tumeric powder
  • 1/2 tsp. of chili flakes
Method
  • Combine all the ingredients on a bowl. Form two pattied.
  • Bake at 180C for about 10 minutes, flipping the patties halfway through the baking time.

Recipe: Sweet potato fries

Ingredients
  • one large sweet potato
  • one tbsp. of olive oil
  • one tsp. of smoked paprika powder
  • 1/2 tsp. of course sea salt
Method
  • Cut the potato into fry-shaped pieces. Toss them into a bowl and combine with olive oil, smoked paprika and salt.
  • Arrange the fries in a single layer on a parchment-lined baking sheet.
  • Bake at 180C for about 30 minutes, flipping fries halfway through baking time.

Recipe: Red lentil burgers

Ingredients
  • 2 buns
  • 3 tbsp. of bryndza or other soft sheep's milk cheese
  • a few slices of grilled eggplant
  • a few slices of tomato
  • a few slices of red onion
  • a handful of fresh cilantro leaves
Method
  • Assemble the burgers: spread bryndza on the buns, top with grilled eggplant, lentil patties, cilantro leaves, tomato and onion.