| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 12g | 2g | 56g |
| sugars | fibre | protein | salt |
| 10g | 8g | 8g | 0.7g |
Why I Love Mexican Roasted Pumpkin Vegan Tacos with Tamarind Sauce
Upon first impression, you might be wondering if my love for hearty, mountain-inspired fare has gone on holiday, but let me assure you, it hasn’t. Today, let’s delve into something a little different, subtly weaving my signature rugged flavors through a delectable, vibrant Mexican dish, the Roasted Pumpkin Vegan Tacos with Tamarind Sauce. This recipe is a harmonious mix of sweet autumn-inspired pumpkin tones, underpinned by the bold tanginess of tamarind – a blend both surprising and comforting all at once. More than just a detour from my usual rugged Rocky Mountain recipes, these tacos are a culinary adventure that fuses outdoorsy charm with cosmopolitan flair.
Creating Something Special
Great recipes come from great inspiration, and I owe some of the credit for the complexity of this dish to the undeniable talent of esteemed chef Graham Elliot. Elliot is known internationally for his innovative recipes and his commitment to creating culinary excellence from simple ingredients, much like the ones used in this recipe. His influence, coupled with the challenge of creating a dish that speaks to my mountain roots but appeals to my partner Gordon’s vegan lifestyle, brought this harmonious creation to life.
From Rocky Mountains to Mexican Cuisine – A Melting Pot of Flavors
The Roasted Pumpkin Vegan Tacos with Tamarind Sauce bridges the gap between my inherent love for game meats and hearty mountain fare and the diverse, vibrant world of vegan food. The heartiness of pumpkin paired with the rich and deeply umami tamarind sauce offers a warmth reminiscent of the comfort foods of cold Colorado nights. Add to this the fresh greens and the creamy avocado – it’s like a midsummer’s hike through the hills packed in a soft corn tortilla. A fusion not easily forgotten.
This dish is very much its own, but if you enjoy recipes like butternut squash tacos or sweet and sour themed foods, you’ll find this recipe an exciting addition to your cooking repertoire. You might even consider pairing it with a bright, zesty salsa or a crisp side salad to create a full meal experience.
So whether you’re a mountain enthusiast like me, an ardent vegan like Gordon, or you simply love diving into a plate filled with vibrant, layered flavors – give my Roasted Pumpkin Vegan Tacos with Tamarind Sauce a whirl. Happy cooking!
What You’ll Need
- 3 Cups Peeled and Chopped Pumpkin
- 1 Tablespoon Olive Oil
- Salt and Pepper to Taste
- 12 Small Corn Tortillas
- 2 Cups Shredded Lettuce
- 1 Cup Vegan Mexican Style Cheese
- 1 Avocado, Sliced
- 1/4 Cup Chopped Fresh Cilantro
- For Tamarind Sauce:
- 1/3 Cup Tamarind Paste
- 1/4 Cup Agave Syrup or Maple Syrup
- 1 Clove Garlic, Minced
- 2 Tablespoons Soy Sauce
- 1 Teaspoon Chili Powder
- Salt to Taste
Method
Step One
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Place your 3 cups of peeled and chopped pumpkin onto a baking sheet. Drizzle 1 tablespoon of olive oil over the pumpkin and toss until they are all coated. Sprinkle with salt and pepper to taste.
Step Two
Place the baking sheet in your preheated oven and roast the pumpkin for approximately 20 minutes, or until the pieces are soft and slightly caramelized. Remove from the oven and set aside.
Step Three
While your pumpkin is roasting, you can prepare the tamarind sauce. In a small bowl, combine 1/3 cup of tamarind paste, 1/4 cup of agave syrup or maple syrup, 1 minced clove of garlic, 2 tablespoons of soy sauce, and 1 teaspoon of chili powder. Mix until fully blended and add salt to taste. Set the sauce aside.
Step Four
Next, heat a skillet over medium heat and warm your 12 small corn tortillas, flipping occasionally until they are warm and pliable.
Step Five
To assemble your tacos, layer each tortilla with some of the roasted pumpkin, followed by shredded lettuce, vegan Mexican style cheese, and slices of avocado. Drizzle the tamarind sauce over the top and sprinkle with chopped fresh cilantro.
Step Six
Serve your Roasted Pumpkin Vegan Tacos with Tamarind Sauce immediately. Enjoy this fresh, flavorful vegan dish!
