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Recipes

My Gluten Free Veggie Chilli Tacos with Pink Pinkled Cabbage Recipe (vegan, low FODMAP)

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!

My Gluten Free Veggie Chilli Tacos with Pink Pinkled Cabbage Recipe (vegan, low FODMAP)

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?

Pink Pickled Cabbage Recipe

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
Yield: 1 jar

Pink Pickled Cabbage

Prep Time: 15 minutes
Total Time: 15 minutes

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!

Ingredients

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

Instructions

  1. Shred your head of red cabbage by finely chopping it with a knife or carefully slicing it using a mandolin.
  2. 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!
  3. 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.
  4. 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 Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 288Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 1291mgCarbohydrates: 36gFiber: 11gSugar: 20gProtein: 6g

Nutritional info is estimated and not always accurate.

Pink Pickled Cabbage Recipe

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)

My Gluten Free Veggie Chilli Tacos with Pink Pinkled Cabbage Recipe (vegan, low FODMAP)

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!

My Gluten Free Veggie Chilli Tacos with Pink Pinkled Cabbage Recipe (vegan, low FODMAP)

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)

Gluten Free Veggie Chilli Tacos Recipe (vegan, low FODMAP)
Yield: 4

Gluten Free Veggie Chilli Tacos Recipe (vegan, low FODMAP)

Prep Time: 20 minutes
Total Time: 20 minutes

Gluten free veggie chilli tacos recipe! My meat-free chilli con carne is vegan, low FODMAP and perfect for Taco Tuesdays!

Ingredients

  • 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)

Instructions

For the veggie chilli

  1. Chop your red pepper, aubergine and courgette into small cubes and fry in some garlic infused oil at a medium heat for 10 minutes until softened with a little colour.
  2. Next add your chopped tomatoes and tomato puree. Stir in and continue cooking.
  3. In a small dish, mix together your crushed chilli paste, oregano, cumin and asafoetida. You can add a little water to make it a bit more paste-like. Add this into your pan and mix into your chilli. Continue to cook.
  4. Soon after, add your stock. Bring to boil and then down to a simmer until the chilli has reduced. It usually takes mine about 15 minutes.
  5. Once reduced remove from the heat. Season with salt and pepper, and top with freshly chopped chives.


To serve and assemble

  1. Grab one of your gluten free wraps (I like to dry fry mine on each side in a frying pan for 30 seconds each side for a bit of added colour and toasty-ness btw) and add a little of your veggie chilli in a line, straight down the middle.
  2. Top with my pink pickled cabbage, cheese, mashed avocado and throw on some freshly chopped coriander if you're feeling fancy.
  3. Repeat and enjoy! Alternatively, you can just serve this up with rice and enjoy like a chilli con carne.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 440Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 15mgSodium: 612mgCarbohydrates: 59gFiber: 13gSugar: 13gProtein: 14g

Nutritional info is estimated and not always accurate.

Thanks for reading how to make my veggie chilli tacos recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your bakes and tag me on Instagram!

Any questions about the recipe? Feel free to leave a Facebook comment below this post 👇🏻 

Thanks for reading,

Becky xxx

Oh and don’t forget to pin this for later!

My Gluten Free Veggie Chilli Tacos with Pink Pinkled Cabbage Recipe (vegan, low FODMAP)

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