No Fairytales Beetroot Tortillas with Korean-Style Sticky Vegan Nuggets

• 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.