För recept på svenska, klicka här: Asiatiska tacos med broccoli och jordnötssås
If you want to go ahead and call us taco obsessed, feel free. We’d be the first ones to admit to it. Most weeks, we have tacos for Friday night dinner, actually, and we let the season and our garden together determine what goes in them. This means we’ve tried our fair share of combinations over the years, to say the least, and whenever we’ve come across an especially awesome filling or combination of yummy things, we’ve made sure to turn them into recipes. In our index, you can find recipes for e.g. Cauliflower & Corn Tacos, Smoky Lentil Mushroom Tacos and Loaded Veggie Tacos, but if we had to pick a favorite, it’d be difficult to not say these Vegan “Fish” Tacos With Breaded Celery Root, Cabbage and Lime Sauce. If you close your eyes, you can almost feel the sand in between your toes, see the sunset and hear the waves come crashing in. Nothing like grabbing some food at a taco shack after a day at the beach – or at least that’s how cool we used to be back in our NYC days. Now? Rag socks and couch time thank you very much. Add in some sourdough prep and we need nothing else. Life, huh.
These tacos are amazing for many reasons but the biggest one is the sauce. The SAUCE, you guys. We had to stop ourselves from “tasting” our way to the bottom of the bowl. Besides refraining yourself from doing the same, this shouldn’t cause too big of a headache to whip up. It’s actually super simple from start to finish, so we’ll stop talking and say happy taco night 🙂
Makes 8 medium tacos
Total Time: 45 min
1/2 dl peanut butter
1 tbsp soy sauce
1 tbsp baking syrup (ljus sirap) or honey
1/2 tsp sambal oelek (chili paste)
1 tbsp apple cider vinegar
1/2 tsp grated fresh ginger
2 small heads of broccoli (600 g)
1 tbsp canola oil
1 1/2 tbsp soy sauce
1 1/2 tbsp apple cider vinegar
1 tbsp sesame oil
1 tbsp baking syrup (ljus sirap) or honey
1 tbsp grated fresh ginger
2 cloves garlic, grated
8 medium tortilla breads
300 g red or green cabbage, or a mix of both (equals 10 dl when shredded)
1 medium carrot (100 g)
1 dl chopped peanuts
- Start by making the peanut sauce. Whisk together all the ingredients until smooth. If too thick, add in a little hot water a teaspoon at a time. Set aside.
- Prep the broccoli by cutting the heads into florets and chopping the stems.
- Mix together the soy sauce, apple cider vinegar, sesame oil, baking syrup (or honey), garlic and ginger. Set aside for the broccoli.
- In a large pan, sauté the broccoli over medium heat in the canola oil for 8 minutes, stirring often. Add in the soy sauce mixture and continue to cook for another 5 minutes. Remove from heat and set aside.
- Meanwhile, chop the carrot into matchsticks and thinly slice or shred the cabbage. Place in a bowl and set aside.
- To serve: place a handful of broccoli on a tortilla bread, top with some cabbage and carrots, drizzle with the sauce and sprinkle with some chopped peanuts.
More of our favorite taco recipes…
Vegan “Fish” Tacos With Breaded Celery Root, Cabbage and Lime Sauce
Recipe for the best vegan “fish” tacos you’ll ever have, with battered and pan fried celery root fillets, cabbage and lime mayo.
Cauliflower & Corn Tacos
Easy recipe for vegan tacos with cauliflower, corn, black beans and a chipotle yogurt sauce. So yummy!
Loaded Veggie Tacos
Our most-liked plant-based tacos, with butternut squash cubes, black beans, cabbage-apple slaw, pickled red onions and a chipotle-mayo sauce.
Smoky Lentil Mushroom Tacos
Downright delicious recipe for vegan tacos with a rich, smoky lentil-mushroom filling, crispy red cabbage, pickled red onions and a garlicky sauce on top.
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– Sophia & Michael