VEGAN TACO WITH SPICY CHEESE SAUCE RECIPE

This 'meatless' and vegan Taco with spicy cheese sauce recipe is bright, colourful and packed with nutritious ingredients. Featuring the use of HerbYvore Plant Protein Block to replace the "meat" in a traditional taco and HerbYvore Just Like Cheddar for that dairy-free yummy cheesy taste.

INGREDIENTS

MARINADE:

• 4 Tbsp olive oil

• 2½ Tbsp light soy sauce
• 1 1 ⁄4 tsp ground cumin
• 1 1/4 tsp smoked paprika 
• 1 1/4 tsp coriander powder
• ½ tsp chilli powder
• 1 tsp brown sugar
• 1 tsp garlic powder
• large pinch of salt

FILLING:

• 250g 𝗛𝗲𝗿𝗯𝗬𝘃𝗼𝗿𝗲™️ 𝗣𝗹𝗮𝗻𝘁 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗕𝗹𝗼𝗰𝗸, crumbled
• 1 large onion diced
• 1 medium red bell pepper, diced
• 10 small taco shells or soft tacos

SPICY CHEESE SAUCE:

• 1 Tbsp Olive oil
• ½ tbsp flour
• 2/3 cup oat milk
• 1 cup HerbYvore Just Like Cheddar (grated) 
• 1 tbsp Sri Racha/hot sauce
• 1/4 tsp salt

1. Combine ingredients for marinade in a bowl and whisk. Pour over crumbled protein block, toss and marinate for 1 hour.
2. Sauté onions and peppers till lightly-browned. Add crumbled protein block and stir fry till crisp. Set aside.
3. To make spicy cheese sauce: Heat up oat milk. Add garlic powder, flour, HerYvore Just Like Cheddar, Sriracha, salt. Cook on low heat for 3 minutes till creamy. Add water as needed to adjust consistency.
4. Warm tacos in oven, stuff with crumbled protein block, drizzle sauce on top and add freshly chopped coriander. Serve with a wedge of lime, and a sprinkle of extra shredded vegan cheese.