Vegan Tacos with Meltdown cheese

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Inspired by our new vegan cheese section from I Am Nut OK, staff member Justine, and dietitian volunteer Chris created this delectable vegan treat.

Makes 4 portions as a smaller meal, 2 portions as a larger meal.


Ingredients

  • 250ml water hot water 

  • 2 tsp white miso paste*

  • 100g sunflower mince *

  • Fresh mushrooms approx 250g

  • 20g shiitake dried mushrooms*

  • 1 white or red onion

  • 2 cloves of garlic 

  • 2 tbsp rapeseed oil*

  • Sprinkle of ground black pepper *

  • 1 tin black beans drained and rinsed*

  • 2 tsp smoked paprika*

  • 1 tsp ground cumin*

  • Sprinkle of chillis, crushed*

  • Salt*

  • Dash of ground cinnamon*

  • 1 block of meltdown I Am Nut Ok cheese grated*

  • Seasonal herbs chopped eg; coriander, celery leaf, parsley (whatever you have!)

  • Corn tortillas 

  • Seasonal leaves eg sorrel, baby leaf, rocket 

  • Lime wedges 

Note; items with a * are available from Get Loose.

Method

  • Boil kettle 

  • Mix 250ml hot water and miso in a jug

  • Add miso mix to sunflower mince in a bowl

  • Put dried mushrooms in a bowl and cover in hot water 

  • Leave dried mushrooms and sunflower mince for at least 10 mins

  • Chop fresh mushrooms, onion and garlic 

  • Heat a heavy bottomed pan, add 1tbsp rapeseed oil. When hot, add onion and garlic. Fry until soft. 

  • Chop rehydrated dried mushrooms

  • Add both kinds of mushrooms to the pan, season with ground pepper. 

  • Once mushrooms are soft, remove from the pan and keep warm.

  • Add another 1tbsp of rapeseed oil to pan, once hot add sunflower mince, black beans, spices, and chopped seasonal herbs, cook for 5 mins, stir to combine and prevent sticking. 

  • Remove from pan and keep warm. 

  • Warm tortillas in pan two at a time, add grated cheese and heat for approx 10 seconds

  • Place on plate, construct tacos with the sunflower mix and then the mushroom mix

  • Garnish with lime wedges and seasonal leaves.