Vegan Pumpkin Nugget Tacos

These vegan Pumpkin Nugget Tacos are filled with homemade breaded pumpkin pieces, salad, sprouts and topped with Garlic Sunflower Sauce. Delicious!

Course Main Course

Cuisine Vegan

Prep Time 30

Cook Time 30

Total Time 1

Servings tacos

Calories 228kcal

Author Elephantastic Vegan

8 hard shell tacos *
2 cups mixed salad - I used a combination of lollo verde, arugula, lamb's lettuce, baby spinach, lollo rosso
1/2 cup sprouts - I used red beet sprouts
2 tablespoons green onions , thinly sliced

Boil the pumpkin in a pot with water until they get softer, they shouldn't be too mushy, though.
Mix the ingredients for the coating batter. In a separate bowl, mix the ingredients for the breading.
Drain the boiled pumpkin bites and toss them in the breading batter, then toss a few pieces into the breading. Give it a good mix so it's coated on all sides. Repeat until all the pumpkin pieces are coated.
Heat a pan with olive oil, and pan-fry the pumpkin pieces on each side until they are nice golden brown. Transfer them to a paper towel to remove excess oil.

Add all the ingredients for the Garlic Sunflower Seed Sauce in a high-powered blender. Blend until completely smooth for about 2 minutes. Now you can adjust the consistency - add more water to make it more drizzable.

On each hard shell taco, add salad, sprouts, 3-4 pumpkin nuggets (depending on the size of your tacos), top with garlic sunflower seed sauce and thinly sliced green onions.

*If you don't have hard shell tacos at home, you can make your own using soft tortillas. I've included the instructions in the post.