Recipe: Vegan and gluten-free chilli corn tacos

Ingredients (Serves 10 approx)
1kg KaterVeg! Vegan mince
1 onion, large
4 garlic cloves
1 red chilli
1 red pepper
50ml olive oil
2 tsp smoked paprika
2 tbsp chipotle paste
2 tbsp tomato paste
500ml vegetable stock
50g coriander, chopped
Salt and Pepper to taste

Toppers and fillings:
10g coriander
4 spring onions, sliced
5 limes, halved
5 avocados, diced
400g grated vegan cheese
300ml vegan sour cream
20-30 gluten-free taco shells

Method:

1. Finely dice the onion, garlic, red pepper and chilli.
2. In a large saucepan, add the olive oil and gently fry the vegetables for three to four minutes.
3. Once softened, add the smoked paprika, chipotle and tomato pastes, stir well and cook for a further two to three minutes.
4. Add the vegan mince and vegetable stock to the pan and bring to a gentle simmer for approximately 10 minutes.
5. Adjust the seasoning with salt and pepper and finish with the chopped coriander.
6. Serve in a suitable dish garnished with a few extra coriander leaves, alongside the remaining toppers and fillings.

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