Sponsored: Ultimate vegan tacos from The Vegetarian Butcher
Serves: 4
Prep time: 20 minsTotal time: 
Sponsored
Sponsored: Ultimate vegan tacos from The Vegetarian Butcher
Serves: 4
Prep time: 20 minsTotal time: 
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Ingredients
- 1 tsp mild chilli powder
- ½ tsp ground cumin
- 1½ tsp paprika
- 2 x 160g packs The Vegetarian Butcher What the Cluck Vegan Chicken-style Chunks
- 2 tbsp olive oil
- 8 Mini Plain Tortilla Wraps by Sainsbury’s
- 1 Little Gem or curly leaf lettuce, shredded
- 2 avocados, chopped
- chopped coriander, to garnish (optional)
For the crunchy slaw
- 1 small beetroot, scrubbed and grated
- 150g white cabbage, shredded
- 100g carrot, grated
- ½ red onion, thinly sliced
- 100g Hellmann’s Vegan Mayo, plus extra to serve
Step by step
- Put the mild chilli powder, cumin and paprika into a large bowl and mix together, then add the vegan chicken-style chunks and toss well to coat. Add 1 tablespoon of the olive oil, then stir to coat. Cover and set aside to marinate while you prepare the crunchy slaw.
- Put the beetroot, cabbage, carrot and red onion in a bowl and mix together. Add the Hellmann’s vegan mayo and mix well until the vegetables are coated. Season with salt and pepper to taste
- Heat the remaining oil in a wok or frying pan. Add the vegan chicken-style chunks and fry for 4-6 minutes, stirring and turning occasionally, until golden and cooked through. Meanwhile, warm the tortillas in the microwave for 30 seconds.
- For the ultimate vegan taco, fill each warmed tortilla with the lightly spiced vegan chicken-style chunks, shredded lettuce, chopped avocado and the crunchy slaw. Garnish with coriander, if using and serve with the extra vegan mayo on the side.
