There are so many ways to do vegan tacos but these Smokin' Banger tacos are definitely near (or at) the top of our list. We mean, how could they not be with spicy sausage meat, melty vegan cheese and pomegranate squash salsa.
Yes, you heard that right - pomegranate squash salsa. This may sound a little unconventional (some would argue the same with a vegan butcher shop...) but trust us, it's absolutely DELISH. It's the fresh, crunchy, vibrant element this taco needs.
This recipe is fairly simple to create and each elements stores well in the fridge. The salsa could be made ahead of time and assembled with warm Banger and tortillas for an easy weeknight meal that's sure to please the whole table.
Prep Time
25 mins
Total Time
1hr 15mins
Serves
4
Ingredients
1 pack taco shells - 1 pack The Very Good Butchers Smokin’ Bangers (you could use another brand but they won’t be as good)
½ medium butternut squash 1 pomegranate 1 bunch green onions 1 clove garlic 1 pickled jalapeno ½ bunch cilantro Juice of half a lime 4 tbsp oil 50 g grated vegan pepper jack cheese
Directions
Set the oven to 375C. -
Peel the squash and dice into 1cm cubes. Line a baking sheet with parchment. Toss the cubes of squash in oil, salt and pepper. Cook in the oven for 8-12 mins then allow to cool. The squash doesn’t want to be overcooked and mushy, a little bit of bite will add good texture. -
Slice the green onions across on a 45 degree angle, mince the garlic and dice up the pickled jalapeño. -
Cut the pomegranate in half, hold the pomegranate over a large bowl with the seeds facing down into the bowl and the round side up. Use a spoon to bash the rounded side of the pomegranate and the seeds will fall out into the bowl (that was a free tip that you can thank us later for). -
Chop 2 / 3 of the cilantro leaving the rest to garnish the tacos. -
Mix the butternut squash with the pomegranate, green onion, cilantro and garlic lime juice, salt and pepper (just a pinch). Set aside and leave to for a while for the flavours to mingle. -
Heat a skillet or non-stick fry pan. Add the oil and crumble the sausages into the pan. We know what you're thinking, t his sounds like a lot of oil but the sausages will flavour it and turn it red which looks great drizzled over the tacos. Cook on a medium heat for 5-6 mins until the sausage pieces are browned and the oil has taken on the colour. -
Warm the taco shells on a griddle pan or in the oven then pile with sausage meat, salsa, cheese and cilantro. Serve with your favourite chilled Mexican brew.
Be sure to share your Very Good Smokin' Banger Tacos with us using #TheVeryGoodButchers and tagging @theverygoodbutchers so we can see! We'll share our favourites 🌱