No Fairytales Beetroot Tortillas with Korean-Style Sticky Vegan Nuggets
with sesame rainbow slaw and gochujang-dressed butter lettuce- Sesamzaad
- Tarwe
- Soja
- Gluten
- Gerst
- Mosterd
- May contain traces of allergens
This recipe provides 262g vegetables per portion.
Ingredients
10 milliliters
Sesame oil
(Contains: Sesamzaad)
50 g
Rainbow slaw mix
½ head
Butter lettuce
½ piece
Onion
â…“ piece
Cucumber
½ piece
Garlic
½ sachet(s)
Korean-style spice mix
(Contains: Sesamzaad, Tarwe, Soja, Gluten)
2 piece
No Fairytales beetroot tortilla
(Contains: Tarwe, Gluten)
5 piece
Plant-based nuggets
(Contains: Tarwe, Soja, Gluten, Gerst May be present: Mosterd)
15 g
Gochujang
(Contains: Tarwe, Soja, Gluten)
Not included in your delivery
1.25 tablespoon
Vegan mayo
1 tablespoon
Sunflower oil
½ tablespoon
White wine vinegar
¼ tablespoon
[Reduced salt] soy sauce
1.25 tablespoon
[Reduced salt] ketjap manis
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- In a large bowl, mix half of the sesame oil with the vegan mayonnaise. Season with salt and pepper.
- Add the rainbow slaw mix to the bowl and toss well with the dressing.
- Set aside 3 - 4 butter lettuce leaves per person and roughly chop the rest of it.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the vegan nuggets for 3 - 4 minutes on each side, or until crispy. Remove from the pan.
- In the meantime, chop the onion into thin half rings. Press or mince the garlic.
- Cut the cucumber in half lengthways and then into thin strips.
- In a salad bowl, combine the rest of the sesame oil with half of the gochujang and the white wine vinegar. Season with salt and pepper to taste or some soy sauce if preferred.
- Add the chopped butter lettuce and half of the cucumber, then toss well with the dressing.
- Heat a drizzle of sunflower oil in the same frying pan over medium heat. Fry the onion, garlic, and Korean spices for 4 - 5 minutes.
- Heat the tortillas in the microwave for 1 - 2 minutes at 700 watts (see Tip).
- Add the rest of the gochujang, the soy sauce and the ketjap to the frying pan. Fry for 1 more minute.
- Cut each vegan nugget into 3 strips, add them to the frying pan and coat them with the sauce.
Tip: You can also heat the tortillas in a clean frying pan over medium-high heat for 1 - 2 minutes on each side.
- Divide the butter lettuce leaves over the tortillas.
- Fill the tortillas with the rest of the cucumber and with the coleslaw.
- Top with the sticky vegan nuggets and the sauce.
- Serve the salad and the remaining coleslaw on the side.
