Homemade muesli with oats, dates & berries
Packed with oats, pecans, seeds, dates, puffed wheat and berries, this delicious breakfast muesli will help you to start your day the right way
Easy vegan tacos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 175g pack baby corn
- 1 large red onionsliced (190g)
- 1 red pepperdeseeded and roughly chopped
- ½ tsp cumin seeds
- 2 tsp olive oil
- 1large ripe kiwihalved lengthways (110g)
- 1large tomatohalved (115g)
- 100g wholemeal flourplus extra for rolling
- 1 large garlic clove
- 15g fresh corianderchopped
- 1 tsp vegan bouillon powder
- ½ tsp smoked paprika
- 85g red cabbagefinely shredded
Nutrition: per serving
- kcal351low
- fat6glow
- saturates1.8g
- carbs56g
- sugars20g
- fibre15ghigh
- protein12g
- salt0.2g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Pile the corn, red onion and pepper into a large shallow roasting tin and toss with the cumin seeds and oil. Add the kiwi and tomato on one side of the tin and roast for 20 mins.
step 2
Meanwhile, mix 60ml water into the flour with the blade of a knife to make a dough. Knead briefly until smooth, then cut equally into four and roll out each piece on a lightly floured surface into a 16cm round tortilla. Cover with a tea towel to stop them drying out.
step 3
Remove the cooked tomato and kiwi from the tin and return the veg to the oven for 10 mins. Remove the skin from the kiwi and scoop the flesh into a bowl with the tomato, garlic, half the coriander, bouillon and paprika. Use a hand blender to blitz to a smooth salsa.
step 4
Heat a large non-stick frying pan, without oil, and cook the tortillas one at a time for a minute on one side and about 10 seconds on the other, until you see them puff up a little. Spread a tortilla with some salsa, top with cabbage and roasted veg, then scatter with the remaining coriander. Add a spoonful more salsa and eat with your hands.
