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Mexican Valentine’s fiesta vegan menu

Share the love with all your amigos with this fun Mexican fiesta menu. From crispy cauliflower tacos to mojito-infused fruit skewers, this colourful meal will get your friends coming back for more!

drinkware RFO

  1. Charred tomato dip

    Charred tomato dip recipe

    Serves 6

    1 small onion, thickly sliced
    2 green chillies
    6 garlic cloves, unpeeled
    2 x 220g packs British tomato selection, halved
    30g pack fresh coriander, 20g roughly chopped, remaining leaves picked
    1 tbsp chipotle chilli paste
    1 lime, juiced
    320g pack corn tortillas
    2 tbsp vegetable oil
    feta, crumbled, to serve (optional)

    1. Preheat the grill to high. Put the onion, chillies, garlic and tomatoes, cut-side up, in a shallow baking tray lined with foil. Grill for 8 mins until fairly charred on top. Preheat the oven to gas 7, 220°C, fan 200°C.

    2. Put the grilled chillies in a freezer bag to steam for a few mins, then peel and discard the seeds and stem. Peel the garlic and put in a food processor with the chilli flesh, tomatoes, onion, chopped coriander and the chipotle paste. Season, then pulse until mostly smooth but still with some texture. Stir in the lime juice and pour into a serving bowl.

    3. Brush both sides of the tortillas with the oil and then cut each into 6 triangles. Spread out on 1 or 2 baking sheets so that they are in a single layer; bake for 7-8 mins until golden. Season with salt. Top the salsa with the feta, if using, and the remaining coriander. Serve with the tortilla chips.

  2. Crispy chipotle cauliflower tacos

    Crispy chipotle cauliflower tacos recipe

    Serves 4

    2 tbsp chipotle paste
    1 tbsp maple syrup
    1 tbsp garlic granules
    1 large cauliflower, cut into bite-size florets
    100g plain flour
    30g cornflour
    130g panko breadcrumbs
    1 tbsp nutritional yeast (optional)

    To serve
    100g red cabbage, cored and very finely sliced
    1 lime, zested and juiced
    200g dairy-free yogurt alternative
    8-pack corn tortilla wraps
    2 medium avocados, diced or sliced
    200g pot mild salsa

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Whisk together the chipotle paste, maple syrup, garlic granules and 2 tbsp water. In a large mixing bowl, pour the marinade over the caulifower forets; toss gently to coat evenly.

    2. Whisk together the flour, cornflour and 150ml water to make a smooth batter. Pour over the caulifower; toss to coat completely. Add half the breadcrumbs and nutritional yeast (if using) and toss again. Add the remaining breadcrumbs and yeast and toss again to coat.

    3. Arrange in a single layer on 2 baking trays, leaving some space between each foret. Bake for 20-25 mins, rotating the trays halfway through, until just tender and the coating is very crispy.

    4. Meanwhile, toss the red cabbage with half the lime juice; season. Put the yogurt-alternative in a bowl and stir in the lime zest. Warm the tortillas. Put the avocado in a bowl and toss with the remaining lime juice. Serve the tortillas topped with the caulifower, salsa, cabbage, avocado and lime yogurt.

    Tip: Leftover cauliflower leaves are great roasted. Clean and trim the leaves, toss in a little oil and salt and roast at gas 6, 200℃, fan 180℃ for 10-15 mins, until the stems are just tender and the leaves are very crispy. They can also be griddled or barbecued for about 5 mins on each side. Try them in the tacos (above), add to salads or eat as a snack.

  3. Mojito fruit skewers

    Mojito fruit skewers recipe

    Serves 16

    6 kiwis, peeled, each cut into 8
    270g pack pineapple chunks
    250g pack mango pieces
    2 limes, zested and juiced
    4 tbsp caster sugar
    120ml dark rum (or elderflower cordial)
    20g fresh mint, leaves picked and finely chopped

    1. Toss all the ingredients together in a bowl, cover and leave to sit at room temperature for 1 hr (or overnight for a stronger flavour) until the fruit has softened and is sitting in a syrupy liquid.

    2. Strain, reserving the liquid, and thread the fruit onto skewers. Will keep, covered, in the fridge for up to 3 days.

  4. Drink: Big-batch paloma cocktail

    Big-batch paloma cocktail recipe

    Serves 8

    400ml tequila
    3 limes, juiced (you need 80ml)
    60ml agave syrup or clear honey
    480ml pink grapefruit juice
    1 pink or red grapefruit, sliced into 8 wedges
    2 tbsp sea salt
    ice cubes, to serve​
    soda water (about 200ml), to serve

    1. Mix the tequila, lime juice, agave or honey and grapefruit juice in a large jug or pitcher. Stir well, then chill for at least 1 hr or until ready to serve.

    2. Rub a wedge of grapefruit around the rims of 8 x 300ml tumblers. Put the sea salt on a saucer and dip each glass rim into the salt. Fill each glass with ice, then divide the Paloma mix between them – they’ll be about ¾ full. Top up with soda water and garnish each with a grapefruit wedge to serve.

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