Easy Sticky Garlic Plant-Based Mince Tacos
with Cucumber Sticks, Corn & Pickled Onion
- Soy
- Gluten
- Sesame
- Wheat
- Eggs
- Wheat
- Gluten
- May contain traces of allergens
- Milk
In this fresh and fun Sichuan-inspired taco dish, we’ve dialed down the chilli but kept the rich garlic and umami flavours for a juicy plant-based mince filling that will be a hit with everyone.
Ingredients
200 g
Plant-Based Mince
(Contains: Soy May be present: Wheat, Gluten)
1
Carrot
1 tin
Sweetcorn
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Soy, Wheat)
6
Mini Flour Tortillas
(Contains: Wheat, Gluten, Soy May be present: Milk)
1
Red Onion
1
Cucumber
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
¼ cup
vinegar (white wine or rice wine)
1.5 tbs
soy sauce
(Contains: Soy May be present: Gluten)
1 tbs
water
1 drizzle
sesame oil
(Contains: Sesame)
2 tbs
Mayonnaise
(Contains: Eggs)
Utensils
Cooking Steps
- Thinly slice red onion.
- In a small microwave-safe bowl, combine onion, vinegar and a good pinch of sugar and salt. Add enough water to just cover onion.
- Microwave onion for 30 second bursts, until softened. Set aside
- Drain corn kernels.
- Grate carrot.
- Cut cucumber into thin sticks.
• In a small bowl, combine the soy sauce, garlic stir-fry sauce and the water.
Set aside. • 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 pan from heat, then pour in the Sichuan soy mixture and a drizzle of sesame oil. Stir until combined and heated through.
• Microwave mini flour tortillas for 10 second bursts, until warmed through.
• Drain pickled onion. • Build your tacos by spreading some mayonnaise over each tortilla. Top with some mixed salad leaves, grated carrot, sticky garlic plant-based mince, cucumber and pickled onion to serve. Enjoy! TIP: If you don't like pickled onions, feel free to leave it out!
