Vietnamese Beyond Meat Tacos with Pickled Cucumber, Cabbage Slaw & Sriracha Yogurt
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!
IN THE KIT
12 ozbeyond meat
4 ozsriracha yogurt
2 ozsweet soy/ponzu sauce
4 ozred cabbage
2 ozrice vinegar & sugar blend
1 ozginger/onion/garlic blend
2 ozsesame slaw dressing
Salt & pepper
Kitchen Items Needed
Cut lime into wedges;
Grate cucumber & place in small bowl;
Finely chop cilantro;
Core & thinly slice cabbage.
In the bowl with grated cucumber add sugar & vinegar blend & a pinch of salt. Stir, set aside to quick-pickle.
Combine cabbage & slaw dressing in medium bowl. Season with salt, pepper & mix. Set aside.
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 & cooked through, 4-6 minutes. Stir in sweet soy glaze/ponzu blend. Bring to a simmer, then immediately turn off the heat. Taste & season with salt & pepper.
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.
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.