Tacos with winter vegetables
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
These tacos are filled with seasonal vegetables, like cabbage and carrots and they are vegan too! Cheap, easy and vegan.
Preparation
Heat the sunflower oil in a frying pan and add the cabbage and the ground cumin. Stir-fry for around 10 minutes, before adding the carrot and the red kidney beans. Stir together and heat through, this will take around 5 minutes.
Prepare the taco shells following the instructions on the packet.
Fill with the cabbage mixture and top with the Violife cheese.
Put under a hot grill and grill until the cheese has melted.
This recipe should also be gluten free, because the tacos are made from corn. But check the ingredients if you have a serious gluten allergy!
It’s as simple as that! It contains all the vitamins you need in a meal; kidney beans for protein and iron, cabbage and carrot for vitamins C and vitamin A and the taco shells are your carbohydrates.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Tacos with winter vegetables
Ingredients
- 1 can of red kidney beans
- 1 large carrot, grated
- 1 tbsp sunflower oil
- 1 tsp ground cumin
- 100g Violife original cheese, grated
- 400g white cabbage, sliced
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
