My gluten free veggie chilli tacos are super easy to make and one of my absolute fave taco fillings. I’m also gonna go ahead and throw in my pink pickled cabbage recipe too – it’s an amazingly underrated topping! Both recipes are also vegan, dairy free and low FODMAP too.

When I fancy some gluten free wraps for tea, I usually just go straight to chicken fajitas… chicken tacos… or chicken quesadillas ? So I think it’s it’s time for something different… like my gluten free veggie chilli tacos!

And you now what? I think I prefer my gluten free veggie chilli tacos over just eating chicken all the time!

After all, this is the exact same recipe I use for my gluten free chilli con carne recipe, but slightly tweak for a veggie and vegan alternative.

So what’s the benefit of using veg instead of minced beef or turkey for a chilli con carne? Well, first of all, it’s perfect for a meat-free Monday!

But also, it makes the recipe lovely and chunky and the veg soaks up all those lovely herbs and spices. Every bite is an absolute dream – mildly spicy, with chunky veg and smoky tomato flavour. But what about the toppings?

I thought I’d go ahead and throw in the recipe for my pink pickled cabbage (which is totally gluten free and low FODMAP btw – a 75g serving of red cabbage is low FODMAP) but it’s entirely optional.

I really love it, not just for the undeniably beautiful colour it provides, but for that sweet and sour flavour it adds. Plus a lovely crunchy texture in each bite too.

It’s really simple to make and you can even keep it for up to 6 months in the fridge. So every time taco Tuesday rolls around, you can just use a little here and there. It’ll last for ages!

So here’s how I make it…

Pink Pickled Cabbage

Here's the recipe for my homemade pink pickled cabbage. It's simple to make and doesn't involve any cooking, but you will need a nice, big, tall jar to keep it in!

SERVINGS: jar

PREP TIME: 15

TOTAL TIME: 15

PRINT RECIPE

4.67 from 6 votes

Ingredients

1/2 head of red cabbage
1/2 tbsp caster sugar
120 ml water
120 ml red wine vinegar
1 tsp garlic-infused olive oil
1/2 tsp salt

Instructions

Shred your head of red cabbage by finely chopping it with a knife or carefully slicing it using a mandolin.
Grab a large mixing bowl and mix together your red wine vinegar, water, garlic-infused oil and sugar in a bowl until all the sugar has dissolved. You've now made your brine!
Add your shredded red cabbage to a jar and fill it with as much brine as possible, so it's covering all of the red cabbage. If your jar is quite wide, you might need to make more brine to completely cover all of your red cabbage. Pop the lid on and keep in the fridge for up to 6 months.
You can happily repeat this recipe with the half head of red cabbage you have leftover, but make sure you have another jar handy!

Nutrition

I also serve up my gluten free veggie chilli tacos with a little smashed avocado, grated cheese (vegan if you need it to be) and freshly chopped coriander. Oh and a few gluten free tortilla wraps that I lightly toasted in a dry frying pan too!

And now for the main event! Here’s your shopping list for this recipe. Don’t let the long list put you off, it’s just some veg, spices, a tin of chopped tomatoes, stock and tomato puree!

Ingredients for my gluten free veggie chilli tacos recipe

1 aubergine, cubed
1 courgette, cubed
1 red pepper, cubed
1 tsp crushed chilli paste
2 tsp oregano
1 tsp cumin
1/2 tsp asafoetida, make sure it’s gluten free or use onion powder if you’re NOT on the low FODMAP diet
400g chopped tomatoes
1 tbsp tomato puree
1/2 vegetable stock cube with 150ml water, or 150ml of stock pre made. Make sure it is low FODMAP if needed
salt and pepper
fresh chives, chopped
garlic infused oil, to cook in

Serve with

gluten free wraps or hard shell corn tacos
cheese (dairy free or lactose free if low FODMAP)
Pink pickled cabbage (recipe above)
Freshly chopped coriander (optional)
Mashed avocado (optional)

And here’s a few answers to some frequently asked questions, as well as a few tips and product recommendations for this recipe.

Hopefully this will help you to make this recipe perfect, first time!

Can I make this recipe gluten free? Is it suitable for Coeliacs?

It is gluten free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten free products.

Is your gluten free veggie chilli tacos recipe dairy free?

Yep, this recipe is dairy free!

Can I make this recipe vegan?

It is vegan!

Is your gluten free veggie chilli tacos recipe low FODMAP?

Yes! Especially as the amount of food this meal creates is enough to serve 4 people. So a single serving size is low FODMAP.

But be wary about what wraps you pair with this recipe – as not all will be low FODMAP. In the photos, I used Old El Paso’s gluten free wraps, which don’t contain any high FODMAP ingredients.

If in doubt, I’d recommend using hard corn shell tacos like these from Sainsbury’s – they’re gluten free and 100% low FODMAP too at the time of writing due to only having 3 simple ingredients.

Vegan cheese is also never low FODMAP certified here in the UK, so you might wanna give it a miss if you’re in the elimination phase. Sometimes it’s best not to risk it!

Hey, can I make this recipe using minced beef or turkey?

I would highly implore you to give my version a go with veggies first – trust me, it’s awesome without meat!

But if you wanted to make minced beef chilli tacos, you can of course just use my regular chilli con carne recipe here.

Obviously it won’t be vegan then ?

Which stock should I use that’s low FODMAP?

Here’s a list of low FODMAP stock cubes that we always use. Of course, use Massels 7 veggie/vegan stock cubes if you want to keep this recipe veggie/vegan!

What gluten free wraps should I use to make this?

In the photos, I used Old El Paso’s gluten free wraps, which don’t contain any high FODMAP ingredients.

But you could also use hard corn shell tacos like these from Sainsbury’s which are gluten free, vegan and low FODMAP too. The choice is yours!

Can I freeze your gluten free veggie chilli?

Yes! Once cooled, I’d recommend freezing the veggie chilli in an airtight container – it’ll be good for up to 2-3 months.

Then, when you want to defrost it, it should take 5-6 hours at room temperature. Or, you can cook it at 180W in the microwave for 10 minutes to defrost it and then give it a good stir. Finally, give it a few minutes on full power to fully-reheat.

Can I print your gluten free veggie chilli recipe?

Of course! Just hit the print button located on the recipe below ?? (otherwise you might end up printing this entire post which would probably make your printer go into early retirement)