Step 1

Preheat the oven to 200C / 390F.Half and deseed the pumpkin. Slice the pumpkin and place on a baking tray. Drizzle with two tbsp olive oil, salt, pepper and add the cayenne pepper seasoning.

Step 2

Half and deseed the red peppers. Place on a different baking tray, drizzle with the remaining two tbsp olive oil and season with salt and pepper.

Step 3

Bake the pumpkin the red peppers in the centre of the oven for around 20 minutes until the pumpkin is tender and red pepper looks blackened at parts. You can add both trays at the same time, underneath each other. Place the pumpkin tray at the top.

Step 4

In the meantime, slice both onions as thinly as you can manage. When the veggies are roasted it's time to assemble the pumpkin tacos.

Step 5

Take the tortilla wrap and lay on a plate. Add the sliced onion, two halved of red pepper, a couple of slices of pumpkin.

Step 6

Drizzle around 1 tbsp of vegan sriracha sauce and add 1 tbsp of vegan sour cream. Squeeze some fresh lemon juice, scatter some freshly chopped coriander leaf and serve immediately.