Soft, shredded ‘chicken’ with crispy bits encased in a taco with spicy mayo and pickled veggies. Hungry? I know I am. But don’t stop at tacos – use this wizardry for wraps, sandwiches, pizzas, and more. Another foundational recipe for your plant-based kitchen, and one that you’ll be making over and over.
Serves 4
Ingredients
Red onion
White vinegar
Instant polenta
Panko breadcrumbs
Ground cumin
Smoked paprika
Garlic powder
Fine salt
Turmeric
Peanut butter
Tamari
Maple syrup
Extra-virgin olive oil
Banana blossom
Sriracha hot sauce
Mayonnaise
Soft corn tacos
Jalapeño chillies in brine
Lime wedges
Method
This recipe can be found on page 95 of our vegan cookbook for Thermomix machines; Thermo Plant-Based: Recipes for Everyone. If you don't already have this one in your collection, you can check it out here...
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