Meatless Taco's with red sauce and salsa verde


Prep Time

cook Time

Gluten Free
Diary free



“I love a Mexican feast! This is a crowd pleaser alongside maximising your veg intake. ”



1 pack of meatless farm mince
Garlic, sliced
Chilli, chopped
Olive oil
Half a red cabbage
1 pomegranate
Sun-dried tomatoes
Pack of wholemeal tortilla’s
Iceberg lettuce
2 spoons of greek yogurt

Red Sauce
Romano peppers
1 pack of baby vine tomatoes
1 bunch of spring onions
2 red chilli’s
1 table spoon of white wine vinegar
1 table spoon of sherry vinger
2 table spoons of pine nuts
Olive oil
Sea salt and pepper to taste

Salsa verde

1 pack of chives
1 pack of parsley
1 pack of coriander
2 juice of lemons
1 shallot, chopped
1 table spoon of capers
2 tablespoons of red wine vinegar
150ml of extra virgin olive oil
Sea salt and pepper to taste

Avocado cream
2 avocados, deseeded
2 juice of lemons
130ml of extra virgin olive oil
Sea salt and pepper to taste


  1. Pre heat your oven to 180c/gas mark 4. 

  2. Lay out your red peppers, tomatoes, garlic, chilli and spring onions on a baking tray. Drizzle in olive oil and white wine vinegar with some sea salt, and bake for 30 minutes. Turn them after 15 minutes.

  3. Add all of your salsa verde ingredients to a blender, and pulse until mixed together. Place in a bowl.

  4. Remove avocados from skin, add to blender with all the avocado ingredients, and pulse slowly - so you have a chunky texture. Place in a bowl.

  5. After 30 minutes remove the roasted veggies from the oven and allow to cool for 10-15 minutes.

  6. Whilst cooling, chop the red cabbage into slices, and de seed the pomegranate,

  7. Wash your lettuce and chop into a large bowl, adding the pomegranate on top.

  8. Toast your pine nuts

  9. Once the roasted vegetables are cool, add them to a blender, alongside some sherry vinegar, olive oil, salt and toasted pine-nuts and blend for 5 seconds.

  10. In a non-stick sauce pan, add olive oil, sliced garlic and chopped chilli to the pan on a medium heat. After 1 minute, add the meatless farm mince and cook for five minutes on a low heat. Add the sun-dried tomatoes, paprika, salt, pepper and cook for 1 minute. Add your blended red sauce and cook for a further 5-10 mins.

  11. Serve with your wholemeal tortillas, salsa verde, side salad and avocado cream for a Mexican feast!

Sarah Macklin