Mini Veg Tacos with Chipotle Mayo Recipe

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The perfect little bite-sized snack.
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Only a few items are needed for the recipe making it quick and easy to prepare.
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Mix up the guacamole for a flavorful topping.
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Gather the items needed for the guacamole.
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The ingredients for the Vegan Mayo.
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The mayo after mixing all of the ingredients together.
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“Vegetarian Party Food” is filled fun and unique vegetarian appetizers for any occasion.
2 servings SERVINGS


  • 100 g (3 1/2 oz) Vegan Mayo (see below)
  • 2 teaspoons chipotle in adobo, crushed into a paste
  • 4 tablespoons Spiced Guacamole (see below)
  • 10–12 salted, round corn chips
  • 1 lime, cut into wedges, to serve (optional)
  • 100 g (3 1/2 oz) broccoli, broken into finger-sized florets, seasoned, roasted at 200ºC (400ºF/Gas 6) until edges are crispy
  • 100 g (3 1/2 oz) cauliflower, broken into finger-sized florets, seasoned, roasted at 200ºC (400ºF/Gas 6) until golden and edges are crispy

Vegan Mayo 

  • makes about 250 g (9 oz) 
  • 300 g (10 1/2 oz) silken tofu
  • 1 1/2 teaspoons Dijon mustard
  • juice of 1 lime
  • 1/2 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • Place the tofu in a sieve, cover with a kitchen towel and sit over a bowl.
  • Place a heavy object on top and compress the tofu for 15 minutes.
  • Discard the drained liquid.
  • Blend the tofu and all the other ingredients until smooth.
  • Store in the refrigerator for up to 1 week.

Spiced Guacamole

  • 4 avocados, peeled, pitted and chopped
  • juice of 2 limes, plus lime wedges to serve
  • 1 teaspoon sweet paprika, plus extra to garnish (optional)
  • 1 teaspoon habanero chilli powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • bunch of coriander (cilantro), stalks finely chopped, leaves picked
  • Put all ingredients except the coriander leaves in a bowl and mix well.
  • Top with the coriander, sprinkle with extra paprika, if liked, and serve with lime wedges.



    • Stir the chipotle paste into the mayo until well combined.
    • To assemble the tacos, dollop the guacamole onto the corn chips, then place a piece each of cauliflower and broccoli on top and drizzle over a little chipotle mayo.
    • Repeat with all the remaining ingredients.
    • Serve with lime wedges, if liked.

    Recipes excerpted with permission from Vegetarian Party Food by Jessica Oldfield, published by Hardie Grant Books September 2018, RRP $19.99 paperback.

    If you are looking for exciting vegetarian appetizers, check out Vegetarian Party Food (Hardie Grant Books, 2018) by Jessica Oldfield. Inside you will find recipes ranging from unique dips to mini-sandwiches all including vibrant veggies. This recipe can be found in chapter 5, “Vegan.”

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