The more diverse, the tastier, and that goes for vegan dishes, too. Our columnist makes wraps with roasted vegetables and chimichurri for this.
Colorful, spicy, vegan: taco variety isn’t hard Photo: Chad Montano / Unsplash.com
One of the most important aspects of vegan eating for me is variety, meaning getting as many different plants and nutrients as possible into one dish. That’s why I call my lifestyle "plant-based" – in distinction to so-called junk-food vegans, who live mainly on vegan pizza, fries or convenience foods and wonder why they feel flabby and sick.
That the diversity thing doesn’t have to be complicated, but can be extremely delicious, is proven by one of my summer favorites: Tacos with roasted vegetables and chimichurri, a spicy Latin American sauce. The dish is perfect for the family table with children (because: eating with hands is fun!), a dinner with friends including a bottle of tequila (Arriba!) or a single glutton (I plead guilty to the charge!).
When choosing vegetables to roast, I go for color, color, color! The more colorful, the better. Because as we know by now: Eating the rainbow is healthy (exception: M&M’s or gummy bears).
For example, a good veggie mix for the recipe is the following: 300 g cauliflower, 300 g broccoli, 4 potatoes, 4 large carrots, a small eggplant and a yellow bell bell pepper. Cut the vegetables into pieces and put them in a bowl. Mix there with 8 tbsp olive oil, 1 tsp salt, 1/2 tsp each turmeric, black pepper, chili powder and sweet paprika powder. Then spread out on a baking sheet lined with parchment paper and roast in the oven at 195 degrees for about 25 minutes.
In the meantime, prepare the chimichurri. This is especially popular in Argentina and Mexico and is traditionally used there for meat dishes. With me, it comes on the vegan tacos and makes the taste buds dance tango.
This text comes from the taz am wochenende. Always from Saturday on the kiosk, in the eKiosk or immediately in the practical weekend subscription. And on Facebook and Twitter.
I take six cloves of garlic, one dried small chili pepper, 50 g fresh cilantro, 50 g fresh parsley, half a sweet onion, one ripe avocado, three teaspoons lime juice, two tablespoons olive oil, and one tablespoon apple cider vinegar. Puree everything in a food processor, adding a few tablespoons of water if necessary, until the desired consistency is reached and season with salt and pepper.
Once the vegetables are ready, serve on warmed corn tortillas. If you want to reduce carbohydrates, you can replace the corn tortillas with low-carb wraps or coconut flour tortillas, both of which are available in well-stocked health food stores or online. Garnish the whole thing with the chimichurri and fresh cilantro, a squeeze of fresh lime on top – and serve. Ole!