Spicy Pulled Mushroom 'Meat' Tacos

Nutrition per serve

Ingredients

• 1pcs tomato
• 1bunch coriander
• 1clove garlic
• 250g mushroom meat
• 20g chipotle in adobo sauce
• 50g tomato paste
• 150g red cabbage
• 1pcs carrot
• 6pcs flour tortillas
• 23ml olive oil
• 10ml white wine vinegar
• 3ml sugar

Method

1. Step 1 — Prep mushroom meat
   Finely chop the tomato. Finely chop the coriander, keeping the leaves and stems separate. Crush or finely chop the garlic. Put the garlic, coriander stems, mushroom meat, chipotle (reduce for less of a chilli-kick) and 1 tbs olive oil in a bowl. Using damp hands, combine well.
2. Step 2 — Start mushroom meat sauce
   Heat 2 tsp olive oil in a medium deep frypan over high heat. Cook the mushroom meat mixture, breaking up the lumps with a spoon, for 2 mins or until starting to brown.
3. Step 3 — Cook mushroom meat sauce
   Add the tomato, half the tomato paste* and 250ml (1 cup) water to the mushroom meat. Reduce the heat to medium, cover and cook for 12-15 mins until the mushroom meat is tender and the sauce is reduced.
4. Step 4 — Prep slaw ingredients
   Meanwhile, finely shred the cabbage with a sharp knife or mandoline. Peel the carrot into ribbons with a vegetable peeler.
5. Step 5 — Make slaw
   Combine 2 tsp white wine vinegar, ½ tsp sugar and ½ tsp salt in a large bowl. Add the cabbage, carrot and remaining coriander to the dressing and toss to combine.
6. Step 6 — Warm tortillas and serve
   Just before serving, put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through (see cooking tip). Taste the mushroom meat sauce, then season with salt and pepper. Fill the tortillas with the slaw and mushroom meat sauce to serve.

Allergens

Sulphites, Soy, Gluten, Wheat