♥ 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
Vegan Cashew Butter
Diced red onions
Sliced fresh red chili
Vegan Cheese (Optional)
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.
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.
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.
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!