Sticky Sweet-Soy Plant-Based Tacos
with Asian Slaw & Sriracha Mayo
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
200 g
Plant-Based Mince
(Contains: Soy; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Sriracha
(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten. )
1
Spring Onion
1
Carrot
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Soy, Wheat, Gluten; )
1 packet
Pea Pods
Nutrition Values
Cooking Steps
• Grate carrot (see ingredients). Thinly slice pea pods and spring onion. • In a small bowl, combine mayonnaise and sriracha. Set aside. • In a medium bowl, combine veggie mince, sweet soy seasoning and a drizzle of olive oil.
Little cooks: Take charge by combining the mayo and sriracha!
• 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. • Return all the veggie mince to the pan, then add the honey and soy sauce, tossing to combine, 1 minute. Remove pan from heat.
• Meanwhile, combine shredded cabbage mix, carrot and a drizzle of vinegar and sesame oil in a second medium bowl. Season with saltand pepper. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!
• Spread some sriracha mayo over each tortilla, then top with some Asian slaw, pea pods and sticky sweet-soy plant-based mince. • Top with spring onion. Serve with any remaining sriracha mayo. Enjoy!
