Southwest Sizzle Plant-Based Tacos

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 1pcs tomato
• 1bunch coriander
• 10g Tex-Mex seasoning
• 50g tomato paste
• 300g plant-based patties
• 6pcs flour tortillas
• 40ml vegan mayonnaise
• 5ml red wine vinegar
• 1pinch pinch of sugar
• 10ml olive oil

Method

1. Step 1 — Prep ingredients
   Halve the cucumber lengthwise and thinly slice. Finely chop the tomato. Pick the coriander leaves, discarding the stems. Combine 1 tsp red wine vinegar and a pinch of sugar in a bowl and season with salt and pepper. Add the cucumber and tomato and toss to combine.
2. Step 2 — Make Tex-Mex sauce
   Combine the Tex-Mex seasoning, half the tomato paste* and 2 tbs water in a bowl.
3. Step 3 — Cook patties
   Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the plant-based patties for 4-5 mins each side until browned. Remove from the pan and cut into 1cm-thick strips. Add the Tex-Mex sauce to the pan and cook, stirring, over medium heat for 1 min or until slightly reduced. Add the sliced patties and stir until coated. Remove the pan from the heat.
4. Step 4 — Warm tortillas
   While the patties are cooking, put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through (see Cooking tip).
5. Step 5 — Serve up
   Spread the tortillas with the vegan mayonnaise, then top with the Tex-Mex patties, tomato salsa and coriander leaves. Enjoy!
6. Step 6 — Make it spicy
   Chilli lovers, go wild and top your tacos with thinly sliced fresh chilli, chilli flakes or your favourite chilli sauce.

Allergens

Sulfit, Sojabohnen, Gluten, Wheat