Vegan Soft-shell Tacos

Serves 1 | Prep time: 10 mins | Cooking time: 15 mins

INGREDIENTS

• 40g/1.4oz leafy green mix (2 large handfuls)
• 50g/1.8oz (1/2 cup) TVP (textured vegetable protein)
• 1/4 vegetable stock cube (low sodium)
• 50g/1.8oz brown onion, diced (1/2 medium onion)
• 100g/3.5oz red capsicum/bell pepper (3/4 cup, diced)
• Seasonings of choice (e.g. chilli flakes, cumin powder)
• 2 wholegrain mini-wraps (abt 45g/1.6oz each)
• Squeeze of lemon juice

METHOD

1. Mix the stock cube with 1/2 cup of boiled water. Rehydrate the TVP mince by pouring the stock water over it in a bowl. Set aside.
2. Rinse and pat dry the leafy green mix. Dice onion and capsicum.
3. Preheat oven to 200C/395F. (This is to heat up the wraps in step 5).
4. Heat a non-stick pan on medium-high heat then dry sauté the onion for a couple of minutes. Stir in the rehydrated TVP, cook for a couple more minutes then incorporate your desired seasonings. Add the capsicum, stir and cook for another 3-5 minutes.
5. Drape each wrap over two oven rack rungs to create taco shells. Bake for about 5 minutes.
6. Assemble your tacos with a layer of leafy greens followed by the TVP mince, and a squeeze of lemon on top.

Macros – Carb: 75g  Fat: 9g  Prot: 37g  Calories: 529

This recipe is part of the 7-day Strength meal plan