Vegetarian Korean Tacos

Name: Vegetarian Korean Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 300g Quorn Mince [https://www.quorn.co.uk/products/meat-free-mince]; 2 tbsp vegetable oil; 3 peeled garlic cloves, minced; 1/4 tsp ground ginger; 1 tsp root ginger, minced; 1/2 tsp chilli flakes; 1/2 cup vegetable broth; 1/2 - 1 tsp brown sugar, to taste; 4 spring onions, thinly sliced; 8 corn or wheat tortillas (approximately 6 inch diameter); 1 large carrot, grated; 1/2 tsp fennel seeds; For the Mango Salsa:; 1 mango, peeled and diced; 2 spring onions, thinly sliced; 1/2 red chilli, finely chopped; 2 tbsp fresh coriander, chopped; Juice of 1/2 lime; Pinch of salt and pepper; For the Pickled Vegetables:; 1 tsp toasted sesame seeds; 2 tbsp boiling water; 1 tsp sugar; 2 tbsp white wine vinegar; 1 carrot, peeled and cut into thin ribbons; 1/2 cucumber, cut into thin ribbons; 2 spring onions, thinly sliced

(2)

4 out of 5 stars

Leave a review

Three vegetarian Korean tacos made with flour tortillas filled with Quorn mince and pickled carrots and cucumbers and topped with mango salsa.

K-pop meets carne asada! Inspired by Mexican street food and Korean BBQ, our Vegetarian Korean Tacos are packed with international flavour. With Quorn Mince in a Korean-inspired marinade, our Vegetarian Korean Tacos make a delicious lunch or dinner. Top our Vegetarian Korean Tacos with homemade mango salsa and pickled veggies for a tasty Taco Tuesday - or any night of the week!

Korean Food Recipes Vegetarian Mince Recipes Quick And Easy Vegan And Vegetarian Recipes Vegan And Vegetarian Mexican Recipes

Serves 4

20 mins

Easy

270 cals
(Per serving)

14 g fibre
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

See product See recipes

Gluten Free

Low in Saturated Fat

No Soy

High in Protein

Cook mode (Keep screen awake)

Ingredients

300g Quorn Mince
2 tbsp vegetable oil
3 peeled garlic cloves, minced
1/4 tsp ground ginger
1 tsp root ginger, minced
1/2 tsp chilli flakes
1/2 cup vegetable broth
1/2 - 1 tsp brown sugar, to taste
4 spring onions, thinly sliced
8 corn or wheat tortillas (approximately 6 inch diameter)
1 large carrot, grated
1/2 tsp fennel seeds
For the Mango Salsa:
1 mango, peeled and diced
2 spring onions, thinly sliced
1/2 red chilli, finely chopped
2 tbsp fresh coriander, chopped
Juice of 1/2 lime
Pinch of salt and pepper
For the Pickled Vegetables:
1 tsp toasted sesame seeds
2 tbsp boiling water
1 tsp sugar
2 tbsp white wine vinegar
1 carrot, peeled and cut into thin ribbons
1/2 cucumber, cut into thin ribbons
2 spring onions, thinly sliced

Method

Prepare the pickled vegetables by dissolving the sugar in the water, add the vinegar and mix well then stir in the sesame seeds and vegetables. Cover and chill until needed.
To prepare the mango salsa, combine all the ingredients in a bowl, cover and chill until needed.
To make the taco filling, heat the oil in a pan over a medium heat and saute the garlic for 1-2 minutes then add the Quorn Mince, ginger and chili flakes. Cook for 2 minutes then add the vegetable broth and sugar. Stir well and add the spring onion. Ensure the filling is piping hot before serving. Prepare the Korean style tacos by warming the tortillas then layering them with grated carrot, pickled vegtables, Quorn filling and mango salsa.