Sichuan Garlic Plant-Based Mince Tacos
with Pickled Onion- Soy
- Wheat
- Gluten
- Sesame
Ingredients
200 g
Plant-Based Mince
(Contains: Soy; )
1
Cucumber
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1
Red Onion
1
Carrot
1 packet
Shredded Cabbage Mix
1 packet
Sichuan Garlic Paste
(Contains: Soy, Sesame; )
Nutrition Values
Cooking Steps
• Thinly slice onion. In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Scrunch 1/2 the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat. Set aside until serving. • Thinly slice cucumber into long sticks. Grate carrot. • In a small bowl, combine soy sauce and Sichuan garlic paste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. • Remove from the heat, then add the Sichuan-soy mixture and cook, stirring, until heated through.
• Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
• Drain the pickled onion. Bring everything to the table to serve. Build your tacos by spreading some mayonnaise over a tortilla. • Top with some shredded red cabbage, cucumber, carrot, Sichuan plant-based mince and pickled onion. Enjoy!
