BBQ Lemongrass Plant-Based Mince & Cucumber Slaw Tacos
with Cherry Tomatoes & Chilli Jam
- Gluten
- Soy
- Wheat
- Eggs
- Milk
- May contain traces of allergens
- Wheat
- Gluten
Plant-based mince is such a friendly protein – it pairs well with almost everything! We particularly love it with ginger and lemongrass to create a dish full of Vietnamese-inspired flavours, like these zesty, zingy tacos!
Ingredients
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat)
1
Cucumber
1 packet
Garlic Aioli
(Contains: Eggs)
1
Garlic
1 packet
Ginger Lemongrass Paste
6
Mini Flour Tortillas
(Contains: Wheat, Gluten, Soy May be present: Milk)
200 g
Plant-Based Mince
(Contains: Soy May be present: Wheat, Gluten)
1 packet
Shredded Cabbage Mix
1
Snacking Tomatoes
1
Chilli Jam
(May be present: Milk)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar
Utensils
Cooking Steps
• Finely chop garlic. • Halve snacking tomatoes. • Thinly slice cucumber into sticks.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add ginger lemongrass paste, garlic and Asian BBQ seasoning. Cook, stirring, until fragrant, 1-2 minutes. Remove from heat. TIP: For best results, drain the oil from the pan before cooking the sauce.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a medium bowl, combine cucumber and shredded cabbage mix. Drizzle with olive oil and vinegar, season with salt and pepper and toss to coat. Little cooks: Lend a hand by tossing the slaw to coat.
• Divide tortillas between plates. Spread with garlic aioli. Top with cabbage slaw, lemongrass plant-based mince and snacking tomatoes. • Drizzle with sweet chilli sauce. Sprinkle with crushed peanuts. Enjoy! Little cooks: Take the lead and help build the tacos!
