Ingredients
- ●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
Plant-based Chik'n
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.
