Here is my latest recipe obsession. Right now I am all about simple meals that are quick, healthy and convenient. I usually enjoy my tacos with jackfruit or beans, but I decided to add a Syndian spicy smoked chipotle sausages, which are both gluten free and vegan. You can find this product at most Coles around Aus, check here to see if there is one near you. 

So I have always been a big Mexican eater, I love how it encourages you to share food and enjoy lots of different textures and sides. Traditionally you would never see tabouli on a taco, so you’ll have to trust me on this one. 

I hope you enjoy this recipe as much as I did. It will only take you 20 minutes to whip up and it’s both vegan and gluten free. 







-1 Pack of Syndian Smoky Chipotle Sausages 
-8 Pack of taco shells
-Syndian Chipotle black bean salsa
-Syndian Guacamole
-2 Cups of quinoa tabouli (you can make or buy it fresh). This is the recipe I used and just added extra parsley.
-1/2 chopped lettuce (I prefer a crunchy type like cos or iceberg)
-1 Lemon (chopped into wedges)

-Preheat oven to cook taco shells
-Prep your tabouli, if you have decided to make it fresh.
-Then cook the sausages as instructed on a low-medium heat. Whilst they are cooking, chop your lettuce and set aside.
-Place tacos in oven and cook for 5-10 minutes until crunchy
-Then once sausages are cooked and tacos are ready the fun begins. You can now assemble your tacos as you wish and top with guac, salsa and a squeeze of fresh lemon.


-You might like to slice the sausages whilst frozen and enjoy them sliced up in your taco.
-You can try adding some vegan cheese too!
-Don’t forget to tag us in your recipe creation @syndiannaturalfoods @sydneyveganguide