Veggie Tacos

Makes 8 serves


1 pack Wildly Good Original veggie burger patties
10 small corn tortillas
60g leafy green mix, chopped
1 tomato, diced
40g red cabbage, shredded
2 spring onions, diced
1 tbsp extra virgin olive oil for cooking
1/2 tsp ground paprika
1/2 tsp ground cumin
1/2 tsp ground turmeric

Creamy cashew taco sauce:
1/3 cup raw cashews
1 clove garlic
1 tbsp nutritional yeast or vegan parmesan
1 tbsp lime juice
1/2 tsp maple syrup for sweetness
Small pinch of ground turmeric
Small pinch of ground paprika
2 tbsp water
Black pepper to taste


  1. Place cashews in a bowl and cover with boiling water. Let it sit for 30 mins to soften before blending. If you are using a high powered blender you can skip this step although soaking does give better results.
  2. Add cashews to blender with remaining ingredients for the sauce. Blend together until creamy, you can add more water if you prefer a thinner or more runny consistency.
  3. Heat the olive oil in a pan on medium heat and using your hands, pull apart the burger patties into small chunks and add to the pan.
  4. Add the green onion and the seasoning. Mix together and cook for 7 to 8 minutes.

  5. Prepare the veggies by chopping or dicing them.
  6. Serve corn tacos with leafy greens, topped with tomato and cabbage. Add the veggie patty mix and top with creamy cashew sauce.
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