These tacos are filled with seasonal vegetables, like cabbage and carrots and they are vegan too! Cheap, easy and vegan.

Tacos with winter vegetables
Tacos with winter vegetables


Heat the sunflower oil in a frying pan and add the cabbage and the ground cumin. Stir-fry for around 10 minutes, before adding the carrot and the red kidney beans. Stir together and heat through, this will take around 5 minutes.

Prepare the taco shells following the instructions on the packet.
Fill with the cabbage mixture and top with the Violife cheese.

Put under a hot grill and grill until the cheese has melted.

This recipe should also be gluten free, because the tacos are made from corn. But check the ingredients if you have a serious gluten allergy!


It’s as simple as that! It contains all the vitamins you need in a meal; kidney beans for protein and iron, cabbage and carrot for vitamins C and vitamin A and the taco shells are your carbohydrates.


  • 1 can of red kidney beans
  • 1 large carrot, grated
  • 1 tbsp sunflower oil
  • 1 tsp ground cumin
  • 100g Violife original cheese, grated
  • 400g white cabbage, sliced