Vegan Chicken Tacos
6 large tacos, hard shell
Oz dehydrated soy chunks
2 tbs chicken seasoning (see recipe)
Olive oil, salt and pepper
1 cup kale leaves, chopped
1/2 avocado, chopped
1/4 red bell pepper
1//4 orange bell pepper
1/4 cup canned sweet corn, drained
2 Roma tomatoes, finely chopped
1/2 red onion, finely chopped
Fresh coriander, finely chopped (or ground coriander)
Pico de Gallo
Soak the soy chunks in water (or vegetable broth) for about 10 minutes, then drain well.
Place the chunks in a pan with two spoons olive oil and the chicken seasoning and let to cook for 8/10 minutes, until the chunks start to look a bit crispy on the outside.
Let cool for a few minutes and then carefully slice the chunks into smaller strips.
Fill the shells with the vegetables and chicken chunks and serve.