I started with this recipe for vegan masala cauliflower and broccoli tacos with avocado sauce and introduced a few changes:
- I replaced the radish with carrot
- I replaced the avocado with cucumber (grated and drained) and seven cashews (soaked for one hour, drained, and ground) and used lemon juice instead of lime; I also used Greek-style dairy yoghurt instead of a vegan substitute
- I didn’t serve it with lettuce or cashews
- I used really big wraps
The flavours in this dish are really bold but complementary. The pineapple chutney and the coriander relish really cut through what could otherwise be a fatty filling.