200g vegan mince,
Taco seasoning (to taste),
½ onion, diced,
2 cloves garlic - crushed ,
2 tbsp oil,
1 tbsp tomato puree,
½ Ched Spread,
Big splash of oat milk,
1 tbsp nutritional yeast,
A pinch turmeric (for colour),
¼ tsp paprika,
Salsa / Coriander / Lettuce / Chilli / Avocado (or whatever else you have at hand!)
Heat up 1 tbsp of oil in a frying pan on a medium heat. Once the pan is hot, add your onion and keep stirring for several minutes until your onions soften and start to brown.
Add the garlic and mince (and a little extra oil if needed) and again, keep stirring for about 5 minutes (depending on the brand of mince) so this nicely browns all over.
Once this is fully browned, add your taco spices and any other seasoning (adjust to taste) and tomato puree. Stir everything together until well incorporated and take your pan off the heat.
Whilst the taco mixture is cooking, make the cheesy simply by placing the ched spread, oat milk, nutritional yeast, paprika and turmeric into a small pan on a low-medium heat and keep stirring until this has melted down and is silky smooth.
Then all you need to do is assemble! Add mince to each tortilla shell and top with cheesy taco sauce and any other toppings you’d like – we used a sweet pineapple salsa, lettuce and chilli, but avocado and dairy-free crème fraiche would also work well!