Let’s spice things up, vegan style! You may have tried these Rollin’ Oats vegan tacos as a special from Rollin’ Oats Cafe in St. Pete before. Well, now we are giving you the recipe so you can make them at home. These tacos are extra delicious and simple to make, especially if you get the majority of the pre-made ingredients at Rollin’ Oats Cafe. Order items like our vegan coleslaw and garlic sauce from the cafe, or find it in the Grab & Go section for a limited time at our St. Pete and Tampa locations.
ROLLIN’ OATS VEGAN TACOS (Serves 4)
What You Will Need
| ½ | Medium red onion, cored and sliced into thin crescents |
| ½ cup | Apple cider vinegar |
| 1 tsp. | Kosher/Sea salt |
| 1 tsp. | sugar |
| ½ | Head of cauliflower, cored and cut into bite-sized florets |
| ½ lb. | Carrots, trimmed, peeled, halved lengthwise and sliced on the bias |
| ½ lb. | Yellow squash, ends trimmed, halved lengthwise and sliced into ½-inch half-moons |
| ½ lb. | Zucchini, ends trimmed, halved lengthwise and sliced into ½-inch half-moons |
| ½ lb. | Mushrooms, quartered |
| 1 | Large red pepper, cored, seeded, and cut into bite-sized pieces |
| ¼ cup | Olive oil (more as needed to lightly brush on the corn tortillas) |
| 1 Tbsp. | Minced garlic |
| 1 tsp. | Fresh rosemary leaves, chopped |
| 1 tsp. | Fresh thyme leaves |
| Kosher/Sea salt and freshly-ground black pepper, to taste | |
| 12 | Corn tortillas, lightly oiled and warmed on each side for a minute in a large skillet |
| ½ cup | Rollin’ Oats Roasted Garlic Sauce |
| 3 cups | Rollin’ Oats Vegan Coleslaw |
| 3 | Ripe (but firm) Haas avocados, seeded, and sliced |
| ½ cup | Pickled jalapeños |
| 3 cups | Rollin’ Oats Fresh Salsa |
Ingredients to make Rollin’ Oats vegan tacos. We used Mi Rancho organic corn tortillas.
How to Make Rollin’ Oats Vegan Tacos
For the pickled onion, combine the sliced red onion with the vinegar, salt and sugar and allow them to steep for at least one hour or overnight.
Preheat oven to 375ºF. Place the six vegetables in a large bowl and toss in the olive oil, minced garlic, chopped rosemary, thyme, and salt & pepper to taste; transfer to a baking sheet pan. Roast at 375ºF for 15-20 minutes or until the vegetables are golden brown; set aside.
Warm the tortillas in batches in a large skillet set over medium heat for about a minute on each side. Next, spread a teaspoon of Rollin’ Oats garlic sauce along the center of each.
Divide the roasted vegetables evenly among the tortillas and top each with the Rollin’ Oats vegan coleslaw, pickled onions, sliced avocado, and jalapeños respectively. Then, place them on a serving platter and serve with the Rollin’ Oats fresh salsa.