Ingredients
Units
Scale
- 8 parsnips
- 3 tbsp olive oil
- 2-3 tbsp chipotle paste
- 1 tbsp maple syrup
- 4-5 garlic cloves, grated
- 2 cups grated vegan cheese
- 2-3 tbsp oat milk
- 9 soft tacos
- 2-3 tsp fresh thyme
- 2 avocados, chopped
- 1 red onion, thinly sliced
- vegan mayo for serving
Instructions
- Chipotle Maple Parsnips: Peel and wash the parsnips, then cut into medium-small pieces. Heat olive oil in a large frying pan over medium heat. Add the parsnips, season with salt, cover and cook for 30 minutes, stirring every 10 minutes until golden and slightly crispy.
- Stir in the maple syrup, grated garlic, chipotle paste, a little extra olive oil, salt and black pepper. Mix well to coat the parsnips, then turn off the heat and set aside.
- Homemade tostadas: Preheat the oven to 210°C/410°F and lightly brush both sides of the soft tacos with olive oil. Arrange in a single layer on a baking tray and bake for 10 minutes, flipping halfway, until crispy. Bake for a little longer if needed, watching carefully to prevent burning. Transfer to a wire rack to cool and repeat with the remaining tacos.
- Cheese: Place the shredded vegan cheese in a microwave-safe bowl with 2–3 tablespoons of oat milk. Heat in short intervals, stirring between each, until softened.
- Baking: Arrange the crispy tostadas on a baking sheet. Lightly brush each with a little chipotle paste, then layer with chipotle maple parsnips and vegan cheese. Top with another tostada and repeat the layers 2–3 more times, finishing with parsnips and vegan cheese. Carefully bake until the vegan cheese has melted.
- Final touches: Top with sliced avocado, finely sliced red onion, fresh thyme and a squeeze of lemon juice. Serve warm with vegan mayo.
Notes
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