Sriracha Vegan Nugget Tacos
This is a great idea for a meal where everyone can get involved with making their own.
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 20 mins
1 C (250 ml / 165 g) tinned whole kernel
1 large avocado, peeled and chopped
½ C (125 ml) spring onions, chopped
1 Tbsp (15 ml) coconut cream
1 Tbsp (15 ml) Sriracha sauce (or your favourite
1 tsp (5 ml) lemon juice
½ tsp (2.5ml) chillies, finely chopped
salt and pepper
2 x 280g Quorn Vegan Nuggets
12-16 mini vegan tortilla wraps
1 C (250 ml) iceberg lettuce, shredded
1 C (250 ml) red cabbage, shredded
handful of onion sprouts
handful of micro herbs
Sriracha sauce, to serve
lemon wedges, to serve
Mix all the ingredients for the salsa together and season with salt and pepper.
Preheat the oven to 200 °C.
Arrange the Quorn Vegan Nuggets on a baking tray and bake for 18 minutes. Remove and dice into bite-size chunks.
Reduce the temperature of the oven to 180 °C.
Bake the tacos on a baking tray for 40 seconds. Remove from the oven and keep warm under a slightly damp kitchen towel.
Layer each tortilla with lettuce and red cabbage, add a spoonful of salsa and then crispy Quorn Vegan Nugget pieces. Sprinkle with onion sprouts and micro herbs and serve with extra Sriracha sauce and lemon wedges.
TIP: If you can’t find mini wraps, use 1½ regular soft tortilla wraps per person. Use a large, round cutter (10 cm diameter) to cut out 3 mini wraps. Alternatively you could also use shop-bought, vegan-friendly corn tacos.