Easy vegan tacos

First let's pickle the onions. This will bring out the bright pink colour and soften the raw onion taste as well as give a nice acidity to the tacos. Peel and slice the red onion into long thin slices. In a glass add the sliced onion along with the vinegar and fill the remaining space with water so that the onions are submerged and leave to sit to pickle.

Finely dice the coriander including the stalks

Slice the scallions, quarter the cherry tomatoes and finely slice the mushrooms into small bite sized pieces

Drain and rinse the black beans

Mix the soy yoghurt with half the diced coriander and the juice of 1/2 lime and mix well, this is to function like a healthier sour cream.

Heat a non stick wide bottomed pan on high heat

Add the scallions and the black beans and cherry tomatoes and pinch of salt a fry,

Slice the garlic finely and add to the pan

Fry to 2-3 mins stirring regularly

Add the spices and tamari and mix well and turn off the heat, taste and adjust the seasoning to your liking.

To plate up, use a muffin tray to hold the tacos while you fill them.

Add a tbsp of the yoghurt coriander mix

A generous spoonful of the mushroom black bean mix

Top with some pickled red onion and some chopped coriander

Enjoy!