Vegan Soft Shell Tacos with a Cashew Chipotle Cheese. GF/V

Vegan Soft Shell Tacos with Cashew Chipotle Cheese

Black Bean Filling

  • 1 onion (diced)
  • 2 cloves of garlic
  • 1 tsp cumin seeds
  • 1 tsp cumin powder
  • 1 yellow capsicum
  • 1 large portabello mushroom
  • 1 zucchini
  •  2 tins of black bean (I use Chantal organics)
  • 1 tin organic tomatoes
  • 1/2 cup tomato puree

In a large sauce pan saute the onion and garlic in ghee or oil over a medium to low heat. Stir often to stop the onion from browning, add the cumin and stir. Dice the mushroom, capsicum and zucchini and add it to the pan, stir to coat in the onion and spices, add the drained black beans, tomato and puree, place a lid on top and allow to cook for ten minutes.

Once the beans have cooked roughly mash half the mixture with a potato masher, stir and set aside while you prepare the cheese.

Cashew Chipotle Cheese

  • 1 1/2 cashew
  • 1 tsp lemon zest
  • zest of 1 lemon
  • 1 Tbsp nutritional yeast
  • 1 Tbsp white miso paste
  • 1/2 chipotle chilli (more if you're brave)
  • 2 cloves of garlic
  • 1/4 cup almond milk
  • 1/4 cup water.

Place all the ingredients into your food processor or blender, blend until combined, don't over do it, a little texture is nice.

Place in a bowl and refrigerate until needed.

Soft Shell Tacos

  • 2 cups Masa flour
  • 1 cup water

Mix together in a large bowl, knead to form a ball. Divide the ball into 14 smaller balls and cover with a damp cloth.

take a ball, place it between two pieces of baking paper, using a rolling pin roll into a circle, it should be quite thin.

Cook in a cast iron skillet, medium to high heat, 30-45 seconds each side.

 

Add Ins

  • Avocado
  • Grated Carrot
  • Cucumber
  • Lettuce
  • Fresh Tomato
  • Spinach
  • Lime
  • Corriander