Korean Vegan Tacos with Kimchi Yogurt

Описание: Korean Vegan Tacos with Kimchi Yogurt with Samantha Evans & Shauna Guinn

Who doesn’t love tacos? These are real crowd-pleasers with great flavour and texture. We make the humble butternut squash extra delicious by using Gochujang (a sweet, Korean red chilli paste) and a super tasty, and dare we say, even healthy Kimchi yogurt along with lightly salted, lime-marinaded veggies.

INGREDIENTS
12 x 15cm Soft Wheat Tortillas
1 medium butternut squash
4 tablespoons of Korean gochujang paste
3tbls Neutral Oil
Juice and zest of 1 lime

TACO VEGGIES
1 courgette, ribboned
1 carrot, julienne
1 red onion, finely sliced
1 lime, zest and juice separated
Small handful coriander, finely chopped
2tsp Sea salt
Pinch of caster sugar

KIMCHI YOGURT
200mls vegan Greek-style yogurt
4 heaped tablespoons of vegan kimchi
1/4 tsp turmeric
1tbls Sesame Oil
1/2tsp Fennel Seeds
Few cracks of black Pepper

TO GARNISH
Black sesame seeds
A small handful of finely chopped chives for garnish

ADDITIONAL EQUIPMENT NEEDED
Small blender
Small cast iron, or bbq compatible, frying pan

METHOD
1) Start by washing and drying the butternut squash. You can eat the skin (it delicious) so no need to peel. Cut in half lengthways. Remove the seeds with the pulp and pop in a bowl of water. Cut the squash into 2cm thick half moons and place in a large mixing bowl. Add the Gochujang, lime zest and juice and oil and set aside while you light your bbq.

2) Cook the squash directly over the coals, turning often until they char slightly and are Al dente, around 10 minutes. The Gochujang will look quite dark, almost charred when grilled. You might need to use a fish slice to release the squash from the grills initially.

3) Next, ribbon the courgette using a speed peeler. Place in a medium bowl, mix with a pinch of salt and 2tbls lime juice and 1/2 tsp lime zest and set aside to marinade. Next julienne your carrot, finely slice your red onion and chop the coriander, mix together in a bowl with the remaining lime juice and zest and a pinch of caster sugar.

4) Remove the pumpkin seeds from their pulp, the water should help this. Dry them off with some paper towels. Preheat a small cast iron pan and dry toast until they puff up and are crispy, season with some fine sea salt and set aside.

5) To make the kimchi yogurt add all the ingredients to a blender and whizz until smooth, transfer to a serving bowl.

6) Toast the tortillas directly over the flames on the grill. To pull the tacos together, lay a couple of slices of the butternut squash, then a couple of ribbons of salted courgette, a tablespoon or two of the carrot, onion and coriander mix, then a couple of tablespoons of the kimchi yogurt. Garnish with a couple of toasted pumpkin seeds, black sesame seeds and chives.

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