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Easy Vegan Tacos | Vegan Mayo & Cashew Parmesan
Easy Vegan Tacos | Vegan Mayo & Cashew Parmesan
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Easy Vegan Tacos | Vegan Mayo & Cashew Parmesan

28 Sep, 2022 · By Casey Lovano· breakfast , Dinner , lunch





(Makes approximately 8)

• 8 small soft shell tacos

• 1 tbsp olive oil

• 1 clove garlic, chopped

• 1/2 red capsicum, chopped

• 1/2 can 3 bean mix, drained

• 1/2 cup rehydrated TVP

• 1 tbsp soy sauce

• Spices (paprika, cumin, pepper, garam masala, salt)

• Avocado slices & purple cabbage

 Cashew Parmesan to serve

 Vegan Mayo to serve



1. Rehydrate the textured vegetable protein by soaking in 1/2 cup hot vegetable stock for 5 mins.

2. Heat the oil in a pan on a medium heat. Add garlic and capsicum. Mix and cook for 1 minute.

3. Add beans and the TVP. Mix together and cook for another minute.

4. Add soy sauce and spices. Stir through. Add a couple tbsp of water as needed and continue to cook for 4 to 5 mins.

5. Assemble tacos by adding TVP mix, sliced avocado, grated purple cabbage and drizzle with Vegan Mayo. Sprinkle with Cashew Parmesan and enjoy!