Pistachio crutsed pumpkin tacos, cabbage cucumber slaw and capsicum spread

Pistachio crutsed pumpkin tacos

Pistachio crutsed pumpkin tacos

Who doesn’t love tacos? Well I surely do and I love experimenting with new flavours for fillings. Of course you can easily go for the store bought spice mix but let’s be real that’s not fun at all and gets pretty boring after a while. That is why I like to prepare my taco fillings with seasonal veg. So the week I made this colourful beauties I had a bunch of mini cucumbers in my weekly organic veggie box , some pumpkin and red cabbage. I also had a lonely red capsicum sitting in the bottom shelf of my fridge so I decided to also include this. The final creation consisted of the most amazing baked pumpkin, pistachio crusted pumpkin, then I prepared a cucumber cabbage slaw, which was just full of flavour and lastly the red capsicum was turned into a creamy cashew sauce to top it all of. Doesn’t this sound like a total explosion of flavour? Well it sure felt like it as soon as the combination of sweet, spicy and nutty touched my tongue, AMAZING!

Vegan Taco Recipe – Pistachio Crusted Pumpkin Tacos

Pistachio crutsed pumpkin tacos

Pistachio crutsed pumpkin tacos

Pistachio crutsed pumpkin tacos, cabbage cucumber slaw and capsicum spread

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Tip: The sauce as well as the slaw can be prepared a couple of hours in advance, which makes this a perfect dish for when you've got guests coming over. The pistachio crusted pumpkin, however, is best right out of the oven.

Author: fannythefoodie

Recipe type: dinner

Cuisine: plantbased

Serves: 4

Ingredients

• Cabbage Cucumber Slaw
• 3 mini cucumber, thinly sliced (with a potato pealer)
• ½ red cabbage, thinly sliced
• 1 small red onion, finely diced
• 1 tsp maple syrup
• zest of one lime
• 2 tsp lime juice
• ¼ tsp garlic powder
• ¼ tsp cumin
• a dash of cayenne pepper
• 1 tsp salt
• Capsicum Cashew Spread
• 1 large or 2 small red capsicums , cut in half
• 2 tbs cashew butter
• 1 tsp lime juice
• ½ tsp cumin
• ½ tsp salt
• Spicy Pumpkin
• ½ Hokkaido, in cubes (approx. 500g), in bite sized chunks
• a dash spicy paprika
• 25g Pistachios
• 1.5 tbs nutritional yeast
• ¼ tsp garlic powder
• ¼ tsp salt
• 1 tbs Coconut oil, melted
• additional ingredients: 6-8 soft taco shells, avocado, yellow capsicum, tomatoes

Instructions

1. Preheat oven to 220°C . When your oven has reached the desired temperature, place the capsicum halves on a baking tray and bake for 15- 20 minutes or until the skin has gone black. When the capsicum have finished baking remove the skin and place in a blender. Add Cashew butter, lime juice, cumin and salt. Blend until smooth and put aside for later.
2. In a bowl add the sliced cucumber, red cabbage, diced onion, maple syrup, lime zest, lime juice, garlic powder, cumin, cayenne pepper and salt. Mix until well combined and place aside for later. The longer you let this sit the better.
3. Preheat oven to 180°C. Add the pistachios, spicy paprika, nutritional yeast, garlic powder and salt into a food processor and blend until you’re left with a pistachio dust. Place the cubed pumpkin in a bowl and add the melted coconut oil, stir and make sure that all the pieces are covered in oil. Then add the pistachio dust and once again cover all the pumpkin pieces with the dust. Bake for 20 minutes. Heat up 6-8 soft tacos and then serve. I also decided to cur up some fresh veg to add some crunch. Lastly place your taco shells on a plate and top with all of the yummy things you just prepared.

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Pistachio crutsed pumpkin tacos

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