Banh-Mi-Style Beyond Meat Tacos with Pickled Cucumber, Cabbage Slaw & Sriracha Yogurt

COOK TIME - 20-30min

2 SERVINGS

Banh mi is an iconic Vietnamese sandwich. Here, we take all those same flavours & textures & channel them into some seriously delicious tacos. Tangy-sweet beyond meat is piled into warm tortillas with sautéed carrots, pickled cucumber, cilantro, & dairy free sriracha yogurt. Taco ’bout an epic dinner!

Vegan

fresh ingredients

IN THE KIT

12 oz

beyond meat
6

flour tortillas
3 oz

carrots
3 oz

cucumber
½

lime
cilantro
4 oz

sriracha yogurt
sweet soy/ponzu sauce
4 oz

red cabbage
2 oz

rice vinegar & sugar blend
1 oz

ginger/onion/garlic blend
2 oz

sesame slaw dressing

Not Included

Salt & pepper

Olive oil

Kitchen Items Needed

Paper towel

Small bowl

Medium bowl

Large skillet

Medium skillet

Box grater

cook along

INSTRUCTIONS

Prep

Cut lime into wedges;

Grate carrots;

Grate cucumber & place in small bowl;

Finely chop cilantro;

Core & thinly slice cabbage.

1Make Pickles

In the bowl with grated cucumber add sugar & vinegar blend with a pinch of salt. Stir, set aside to quick-pickle.

2Make Slaw

Combine cabbage & slaw dressing in medium bowl. Season with salt, pepper & mix. Set aside.

3Cook Beyond Meat

Heat a drizzle of oil in a large skillet over medium-high heat. Add beyond meat, ginger/onion/garlic blend, a pinch of salt & pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Stir in sweet soy glaze/ponzu blend. Bring to a simmer, then immediately turn off heat. Taste & season with salt & pepper.

4Toast Tortillas

Heat medium skillet over medium high heat. Rub a little olive oil on both sides of tortillas & place in skillet, toasting on each side for 1 minute or so, until golden.

5To Serve

Divide tortillas between plates & fill with saucy protein, slaw blend, pickled cucumber (draining first), & cilantro. Drizzle with sriracha mayo. Cut remaining lime into wedges & serve on the side.