What is a good substitute for coriander?

Name: TexMex Vegan Tacos with Pickled Cabbage
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 to 6 servings
Cuisine: Québécoise
Ingredients: 2 cups (150g) finely chopped cabbage; 1/2 cup (125ml) water; 1/2 cup (125ml) white vinegar or white wine vinegar; 1 tablespoon (15 ml) maple syrup or sugar; 1/4 tsp (1.25 ml) salt; 2 tablespoons (30ml) vegetable oil; 1 small yellow onion, thinly sliced; 2 cloves of garlic, chopped; 1 tsp (5 ml) oregano; 1/2 tsp (2.5 ml) hot pepper flakes; 1 1/2 cups (750 ml) water; 1/2 cup (125ml) orange juice; 2 tsp (10 ml) maple syrup; 1 bag of 130g of TexMex Grounded vegetable protein; 1/2 cup (65g) unsalted, unroasted cashews, soaked in boiling water for 30 minutes; 2/3 cup (10g) fresh coriander; 1 small garlic clove, minced; 3 tbsp (45 ml) white wine vinegar; 3 tbsp (45 ml) water; 2 tbsp (30 ml) vegetable oil; 2 tbsp (10 ml) maple syrup; 3/4 tsp (2.5 ml) salt; 8 to 12 tacos

Main dishes

TexMex Vegan Tacos with Pickled Cabbage

Can you believe I’d never cooked TVP (Textured Vegetable Protein) before making this recipe? Honestly, I don’t know why I waited so long, it’s such a fun and convenient plant-based protein! Bonus points for Grounded‘s plant-based protein, which comes in a variety of flavours, including TexMex, which I used for my recipe! It makes things even easier and the result is really great!

This was the last recipe of my collaboration with Aliments du Québec for the winter and I’m really happy to have discovered and promoted such wonderful companies!

Servings: 4 to 6
Preparation time: 25 minutes
Cooking time: 15 minutes

See the recipe

Frequently asked questions

If you prefer, you can substitute the coriander for basil or parsley.

Ingredients

Pickled Cabbage

2 cups (150g) finely chopped cabbage
1/2 cup (125ml) water
1/2 cup (125ml) white vinegar or white wine vinegar
1 tablespoon (15 ml) maple syrup or sugar
1/4 tsp (1.25 ml) salt

TexMex TVP

2 tablespoons (30ml) vegetable oil
1 small yellow onion, thinly sliced
2 cloves of garlic, chopped
1 tsp (5 ml) oregano
1/2 tsp (2.5 ml) hot pepper flakes
1 1/2 cups (750 ml) water
1/2 cup (125ml) orange juice
2 tsp (10 ml) maple syrup
1 bag of 130g of TexMex Grounded vegetable protein

Creamy Coriander Sauce

1/2 cup (65g) unsalted, unroasted cashews, soaked in boiling water for 30 minutes
2/3 cup (10g) fresh coriander
1 small garlic clove, minced
3 tbsp (45 ml) white wine vinegar
3 tbsp (45 ml) water
2 tbsp (30 ml) vegetable oil
2 tbsp (10 ml) maple syrup
3/4 tsp (2.5 ml) salt

Assembly

8 to 12 tacos

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Preparation

Pickled Cabbage

Place all the ingredients for the marinated cabbage in a bowl and toss gently. Leave to marinate for at least 30 minutes.

TexMex TVP

In a large saucepan, heat the olive oil over a medium heat and cook the onion for 7 to 8 minutes, stirring frequently. Add the garlic, oregano and chilli flakes and cook for a further 2 minutes.
Add the water and orange juice and bring to the boil. Add the bag of ground TexMex vegetable protein and mix well. Reduce the heat to medium and cook for about 5 minutes or until the desired texture is achieved.

Creamy Coriander Sauce

Place all the ingredients in a narrow container or small blender. Blend until smooth.

Assembly

Enjoy the tacos with TexMex vegetable protein mix, pickled cabbage and creamy coriander sauce!

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