Quick Chik'n Tacos with Cashew Butter

Vegan, refined sugar-free

Yield: 3-4 servings Total Time: 15 min



INGREDIENTS: Taco Filling

8 small corn or flour tortillas 

1 Tbsp (15 ml) oil

2 shallots, diced

3 cloves garlic, minced

2 packets (300 g) Just Vegan Plant Based Chik'n Chunks or Just Vegan Plant Based Chik'n Mix

2 tsp (10 g) onion powder

1 tsp (5 g) paprika powder

1 tsp (5 g) ground cumin

1/2 tsp chilli powder (more if you like it spicy)

1/2 tsp dried oregano

1/4 tsp ground black pepper

1 jar (400 g) diced tomatoes

1 bell pepper, chopped

2 tbsp (10 ml) sodium-reduced soy sauce

GARNISHES

Vegan Cashew Butter

Vegan Cream

Sliced avocados

Diced red onions

Fresh coriander

Lime wedges

Chili flakes

Sliced fresh red chili 

Vegan Cheese (Optional)

Lettuce (Optional)


DIRECTIONS

  1. Add shallots and garlic to oil in a pan on high heat, adding splashes of water as needed to deglaze the pan, cooking for 2 minutes.

  2. Add Just Vegan Plant Based Chik'n into the pan and cook for 6 minutes, stirring until lightly golden and crispy. Continue to add splashes of water as needed. 

  3. To the pan, add the spices and sauté for 20-seconds until fragrant, then add the diced tomato and bell pepper and soy sauce, cooking for 3-5 minutes. 

  4. Meanwhile, spread cashew butter on the tortillas and heat it on a skillet. When the chik'n has absorbed the tomatoes to your liking, spoon it onto the warmed tortillas. Top with garnishing of your choice, enjoy your Quick Chik'n Tacos with Cashew Butter!

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