Sticky Chipotle Tacos with Vegan Nuggets
with fennel slaw, corn & feta
This recipe provides 265 grams of vegetables per portion.
Allergens:
Melk (inclusief lactose)
•Tarwe
•Gerst
•Gluten
•Soja
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
½ piece
Red onion
½ piece
Fennel
½ piece
Tomato
2.5 g
Fresh dill
(May be present: Selderij)
½ sachet(s)
Sweet chili sauce
10 g
Chipotle paste
½ piece
Lime
25 g
Feta
(Contains: Melk (inclusief lactose))
70 g
Corn
5 piece
Plant-based nuggets
(Contains: Tarwe, Gerst, Gluten, Soja May be present: Mosterd)
3 piece
Wholewheat mini tortilla
(Contains: Tarwe May be present: Mosterd, Soja)
Not included in your delivery
¼ tablespoon
[Plant-based] butter
¼ tablespoon
Sunflower oil
¾ tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3257 kJ
Calories778 kcal
Fat37.6 g
Saturated Fat10 g
Carbohydrate80 g
Sugar18.8 g
Dietary Fiber20.7 g
Protein24.5 g
Salt3.5 g
Potassium607.1 mg
Calcium95.9 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Grater
•Tall-Sided Pan
•Salad Bowl
Cooking Steps
1
- Slice the onion into half rings and drain the corn.
- Heat a small knob of butter in a frying pan over medium-high heat and fry the corn and onion for 3 - 4 minutes. Remove from the pan and set aside.
- In the meantime, dice the tomato, chop the dill and grate the fennel.
- Add the fennel, tomato and dill to a salad bowl.
2
- Halve the vegan nuggets.
- Heat a light drizzle of sunflower oil in the same frying pan used for the corn over medium-high heat
- Fry the nuggets for 3 minutes per side, or until golden-brown.
- Stir in the sweet chili sauce and the chipotle paste. Let the sauce thicken for 1 minute, or until sticky.
3
- Halve the lime and juice both halves into the salad bowl.
- Add the mayonnaise to the salad bowl and season to taste with salt and pepper, then toss everything to combine.
- Heat the tortillas in the microwave for 1 - 2 minutes at 700 watts (see Tip).
Tip: if you don't have a microwave, heat a clean frying pan over medium-high heat and fry the tortillas for 1 - 2 minutes on each side, or until golden-brown. Keep warm over a low heat until ready to serve.
4
- Fill the tortillas with the fennel slaw.
- Top with the corn mixture and the sticky vegan nuggets.
- Crumble over the feta to finish.
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