Vegan Christmas Tacos
All your favourite Christmas flavours - inside a taco. Use Quorn’s Crunchy Strips to create the ultimate Christmas vegan party finger-food. Stuffing mayo, spicy cranberry sauce and smokey roasted sprouts will give you all the festive feels, delivered inside Mexico's greatest food vessel.
Recipe by Vegan Punks
Serves 4
28 mins
Easy
243 cals
(Per serving)
Vegan
Made with Quorn Crunchy Strips
No soy
Ingredients
- 8 Quorn Crunchy Strips
- 8 soft tacos or small tortillas
- 20 sprouts ( around 200g), halved
- Juice of half a lime
- 1/2 tsp smoked paprika
- 6 tbsp vegan mayo
- 1 tbsp fresh sage, finely chopped
- 1/4 tsp onion powder
- 2 tbsp cranberry sauce
- 1/4 tsp chipotle powder
- 1/4 tsp mild chilli powder
- Fresh coriander, roughly chopped
Method
- Preheat the oven to 200°c / gas mark 6.
- Cook the Quorn Crunchy Strips as per the packet instructions until golden.
- Meanwhile, add the prepared sprouts to a large bowl and toss them in the lime juice. Then add the smoked paprika and stir until evenly coated.
- 15 minutes before the Crunchy Strips are finished cooking, bake the sprouts, flat-side down on a non-stick baking sheet.
- Thoroughly mix the mayo, onion powder and sage in a bowl. Taste and add more onion powder if needed.
- In another bowl, mix the cranberry sauce, chipotle powder and mild chilli powder. If you don’t like spice, stick with the chipotle for a subtle yet smokey flavour.
- Warm the tacos in a non-stick frying pan, around 20 seconds for each on a medium heat.
- When ready to serve, spread a good helping of stuffing mayo on a taco, top with a Quorn Crunchy Strip, 5 sprout halves, a good dollop of spicy cranberry sauce and some fresh coriander and enjoy!
Recipe by Vegan Punks
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