Asian Sesame Plant-Based Protein Shreds Tacos
with Mushrooms and Slaw- Sulphites
- Wheat
- Mustard
- Sesame
- Soy
- Milk
- Soy
- May contain traces of allergens
- Wheat
- Crustaceans
- Fish
- Mustard
- Gluten
- Sesame
- Sulphites
- Tree nuts
- Egg
- Peanuts
Ingredients: Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Mushrooms • Hoisin sauce (soy, sesame, mustard) (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Ginger • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Rice vinegar (rice vinegar, sugar, salt) • Crispy garlic (mustard, wheat) (garlic, sunflower and/or safflower oil, enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), seasoning (salt, maltodextrin, garlic powder, yeast extract, onion powder, sugars [brown sugar, sugar], natural flavor [including mustard], spice, citric acid, lactic acid)) • Asian sesame spice blend (sesame) (sesame seed, garlic powder, onion powder, spices, salt, orange peel, sugar, canola oil, silicon dioxide) • Cilantro.
200 g
Plant-Based Protein Shreds
6 unit(s)
Flour Tortillas
( )
170 g
Coleslaw Cabbage Mix
113 g
Mushrooms
1 tbsp
Garlic Puree
()
4 tbsp
Hoisin Sauce
( )
1 tbsp
Soy Sauce
( )
7 g
Cilantro
1 tbsp
Seasoned Rice Vinegar
()
11 g
Asian Sesame Blend
( )
30 g
Ginger
14 g
Crispy Garlic
()
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
1 tbsp
Oil*
- Before starting, wash and dry all produce.
- Cut mushrooms into 1/4-inch slices.
- Peel, then mince or grate ginger.
- Roughly chop cilantro.
- Heat a large non-stick pan over medium-high.
- When hot, 1/2 tbsp (1 tbsp) oil, then mushrooms.
- Cook for 2-3 min, stirring occasionally, until mushrooms soften slightly.
- Season with salt and pepper.
- To the pan with mushrooms, add protein shreds. Cook for 6-8 min, flipping once or twice, until cooked through.**
- Add half Asian Sesame Blend (use all for 4 servings), fresh ginger and garlic puree. Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.
- Add hoisin, soy sauce and half the coleslaw cabbage mix.
- Cook for 2-3 min, stirring often, until cabbage wilts.
- Remove from heat.
- In a medium bowl, whisk together rice vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Add remaining coleslaw cabbage mix and cilantro, then toss to combine.
- Just before serving, wrap tortillas in paper towels.
- Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide protein shred mixture and slaw between tortillas.
- Divide tacos between plates.
- Sprinkle crispy garlic over top.
If you've opted to get plant-based protein shreds, Cook for 6-8 min, flipping once or twice, until cooked through.**
