by Champneys Tring Head Chef Alin-Gabriel Tolu

Put your wellness first with a meal that lifts you - fuel your body, brighten your day and celebrate Veganuary with delicious, plant-powered goodness, all made from the comfort of your own kitchen.

Ingredients:

Grey oyster mushroom - 1 x 2kg
Soft corn mini tortilla – 6
Cherry tomatoes – 5kg
Avocado – 1
Crème fraiche reduced fat
Spring onion trimmed
Coriander
Red chilli
Lime – loose pack
Picked parsley
Woodsmoke barbecue sauce
Sakura cress

Method

1.Prepare the Oyster Mushrooms
- Clean and shred the oyster mushrooms by hand into thin strip (to mimic pulled texture)
- Sauté in a hot pan with a little oil until golden and slightly crisp at the edges
- Season lightly with salt and a dash of the HP woodsmoke BBQ sauce to add depth. Keep warm.

2.Make the Avocado, Tomato & Chilli Salsa
- Dice the avocado and catering tomatoes into small cubes
- Finely chop red chilli (adjust to desired spice level)
- Add chopped coriander and parsley
- Mix together with a squeeze of lime juice, salt and a touch of olive oil
- Chill until needed

3.Prepare the Cumin Lime Crème Fraiche
- In a bowl, combine reduced-fat crème fraiche with cumin powder
- Add the zest and juice of lime, then whisk until smooth
- Adjust seasoning with salt and a touch of chopped coriander

4.Prepare Garnishes
- Finely shred spring onion (green part) for garnish
- Keep chilled in ice water until use to stay crisp

5.Warm the Tortillas
- Lightly toast the soft corn tortillas
- Keep covered in a clean cloth to prevent drying out

6.Assemble the Tacos
- Lay a warm tortilla
- Add a spoonful of pulled oyster myshrooms
- Top with the avocado, tomato and chilli salsa
- Drizzle cumin lime crème fraiche over the top
- Finish with shredded spring onion

Serve. Optional garnish with an extra lime wedge on the side.

ENERGY 96cals | Fat 4.9g | Carbs 11.5g | Protein 2.5g | Per 100g