Vegan Korean Chik'n Kimchi Tacos

Vegan Korean Chik'n Kimchi Tacos
15 min
15 min
Makes 2 to 4 servings


  • 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


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.