for 12 pieces

Vegan filling

1 tbsp	olive oil
185 g	vegan meat substitute (e.g. OUTLAWZ Food sliced seitan, plain)
1 tsp	paprika
½ tsp	ground cumin
¼ tsp	salt
1	red onion, cut into rings
1 tin	black beans (approx. 130 g), rinsed, drained
2 tbsp	red wine vinegar

Tacos

180 g	vegan crème fraîche substitute
¼ tsp	salt
a little	pepper
12	taco shells
1 glass	roasted peppers in oil (approx. 290 g), drained, cut into strips
a little	chilli flakes
30 g	onion sprouts

How it's done

Vegan filling

Heat the oil in a non-stick frying pan. Season the vegan strips, add, stir fry for approx. 5 mins. Add the onion, stir fry for approx. 3 mins. Add the beans and vinegar, mix, heat through.

Tacos

Stir the vegan crème fraîche until smooth, season, spread inside the taco shells. Add the peppers and vegan filling, plate up. Garnish with the chilli flakes and onion sprouts.

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