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Vegan Korean Chik'n Kimchi Tacos

Vegan Korean Chik'n Kimchi Tacos
Recipe Info - Skill Level
Recipe Info - Serving Size
Makes 2 to 4 servings
Recipe Info - Prep Time
15 min
Recipe Info - Cook Time
15 min


  • 1 package (8 ounces) SWEET EARTH Enlightened Foods Korean Style Chik'n Marinated Plant Based Shreds
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon maple syrup or agave
  • 2 teaspoons toasted sesame oil
  • 1 cup carrots, peeled and julienned or shredded
  • 1 tablespoon vegetable oil
  • 1 shallot, thinly sliced
  • 1 clove garlic, finely chopped
  • 2 handfuls raw spinach, chopped
  • 1/2 cup vegan mayo
  • 1 tablespoon vegan gochujang paste
  • 8 corn tortillas
  • 1 cup kimchi
  • Lime, for garnish
  • Cilantro, for garnish

Make It

Step 1

In a small mixing bowl, combine soy sauce, rice vinegar, maple syrup, and sesame oil. Whisk well.

Step 2

Add the carrots to the bowl and stir. Let the carrots sit and marinate while you prepare the other ingredients.

Step 3

Warm 1 tablespoon of oil in a skillet over medium heat. Add the shallot and garlic and cook until the shallots soften.

Step 4

Add the Sweet Earth Korean BBQ Style Chik’n and stir. Cook for about 5 minutes, or until slightly browned.

Step 5

Stir in the spinach and cook for 2 minutes until wilted. Remove from the heat.

Step 6

In a small bowl, combine the vegan mayo and gochujang paste. Stir well until well mixed.

Step 7

Warm corn tortillas on the stove or in the oven or microwave.

Step 8

Assemble the tacos by layering marinated carrots, Sweet Earth Korean BBQ Chik’n, gochujang mayo, and kimchi. Garnish with a squeeze of lime and fresh cilantro.

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