Tacos

Vegan tacos

Get some blue corn tacos, heat them for 20 secs in a pan (no oil). Fill with any of the following

Some prep

Marinade

Mix

• 1 Tbsp sweet soy sauce
• 2 Tbsp dark soy sauce
• 1 Tbsp Chinese cooking wine
• 1 tsp Gochujang
• 1/4 tsp ginger minced or powder
• 1/4 tsp garlic minced
• 1/4 tsp smoked paprika (optional)
• 1/4 tsp paprika (optional)
• 1/2 Tbsp lime juice
• 1 Tbsp oil

Chili sauce

In 3 Tbs oil brown 1/4 red onion until quite brown but not crispy, then add

• 1 clove minced garlic
• 1 ancho dried chili

Fry for 2–3 mins. Make sure it’s not getting too brown.
Add 1 dried ancho, 2 dried chipotle chilis that haven been soaked (15 mins) in hot water and then subsequently boiled in a bit of water for 10 mins.

Continue to fry for 5 mins.

Blend (consider adding a bit of the chilli soaking water, consider not adding all of the oil).

Coriander Sauce

• 1 cup coriander leaves
• 1 cm fresh ginger
• Juice of 2 limes
• 1 green fresh chilli
• Some water
• Salt, sugar

Blend

Main fillings:

Jackfruit

Grill/Broil under mix of grill and convection heat in the oven until quite dark and a tiny bit crispy

• 1 can of jackfruit (split into pieces) mixed with
• marinade

Mushrooms

Grill/Broil under mix of grill and convection heat in the oven until quite dark and a tiny bit crispy

• 2 handfulls of shitake with
• marinade

Broccoli

Grill/Broil under mix of grill and convection heat in the oven

• Broccoli
• 1 Tbsp oil
• 1 Tbsp nutritional yeast

Garnishes

• Chili sauce
• Coriander sauce
• Guaccamole
• ‘Cheese’ (smoked)
• Pickled Jalapeño (quick pickling in hot 1:1 vinegar:water, sugar, salt) works well
• Red onion sliced — (quick pickling in hot 1:1 vinegar:water, sugar, salt)
• Chopped coriander
• Chopped lettuce, cucumber, radishes
• Sweet corn (burnt over open flame)