Plum BBQ Vegan Tacos

Dear reader,

When it comes to these Plum BBQ Vegan Tacos, it’s all about the sauce. The queen of summer stone fruit adds a surprising natural sweetness to a tangy, homemade BBQ sauce. Toss in some roasted veggies, sliced avocado, and a crunchy slaw, to create the winning bite – wrapped in a warm, corn tortilla.

Hungry for more? Try these Crispy Chipotle Lentil Tacos – Crunchy, oven-baked tortilla, packed with lentils, bell pepper, carrot, onion and garlic, infused with a tangy, smokey, chipotle.

Until next time,

Bridget

Plum BBQ Vegan Tacos

Using a summer stone fruit to naturally sweeten a classic BBQ sauce? Thank you, yes. Toss in some roasted veggies, silky smooth slices of avocado, and a crunchy slaw to create the dream bite, cozied up in a warm, corn tortilla.

Servings 4 people

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Equipment

• Food Processor, Vitamix, or any High Speed Blender

Ingredients

For the Plum Barbeque Sauce:

• 1½ cups ripe plums, pitted and chopped about 4 plums
• ⅔ cup ketchup
• ½ cup apple cider vinegar
• 3 tablespoons hoisin sauce
• 2 teaspoons smoked paprika
• 2 teaspoons cumin
• 2 teaspoons salt
• 1 pinch ground black pepper

For the Slaw:

• 4 cups red cabbage, shredded about ½ of a head
• ½ cup cilantro, roughly chopped
• 3 tablespoons lime juice about 1.5 limes
• ¼ teaspoon cumin
• ½ teaspoon salt

For the Tacos:

• 8 soft corn tortillas
• 2 tablespoons avocado oil, or any neutral oil
• 1 teaspoon salt
• 1 small head cauliflower, chopped into florets
• 2 small crowns broccoli, chopped into florets
• 1 large avocado, sliced

Instructions

• Preheat the oven to 400°F, and toss the cauliflower and broccoli florets in oil and salt.
• First, roast the cauliflower and the broccoli florets in the oven for 30-35 minutes, or until slightly charred.

  On a separate lined baking tray, roast the chopped plums until they have softened and begun to release juice, about 20 minutes.
• While the veggies and plums are roasting, combine all of the slaw ingredients in a medium sized bowl, ensuring that the shredded red cabbage is evenly coated with the lime juice and the spices. Set aside.
• When the plums are done roasting, add all of the ingredients for the plum barbeque sauce to a blender, and blend on high speed for a minute or so, until the sauce is smooth and creamy in texture.
• Then, when the broccoli and cauliflower are done, remove them from the oven and toss them in ½ of the barbeque sauce. Put them back in the oven and broil them on high for 5-7 minutes, until caramelized.
• Finally, build the tacos! Heat the corn tortillas (I like them a bit charred, using the open flame on my stovetop), add the roasted and glazed cauliflower and broccoli, 1-2 slices of avocado, pile on the slaw, and top with a generous drizzle of the remaining ½ of the barbeque sauce.

  Dig in.

Course: Appetizer, Lunch

Cuisine: American

Keyword: Barbecue, BBQ, Vegan Tacos, Vegetable