المكونات
- Mayonnaise 50g
- SpinneysFOOD Ketchup 50g
- Apple cider vinegar 1 tbsp
- Sriracha sauce 1 tsp
- Vegan Worcestershire sauce 2 tsp
- Dijon mustard 1 tsp
- Small flour tortillas 4
- SpinneysFOOD Mature Cheddar Cheese (optional) 8 slices
- Plant-based patties 200g
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper To taste
- SpinneysFOOD Pure Sunflower Oil For cooking
Nutrition (Per serving)
- سعرات حرارية 298
- دهون 20g
- المشبعة 8.6g
- بروتين 15.5g
- الكربوهيدرات 16g
- السكريات 2.8g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
برغر نباتي بخبر التاكوس
American 15 Mins Prep · 15 Mins Cook
- To make the sauce, whisk together the mayonnaise, ketchup, apple cider vinegar, Sriracha, Worcestershire sauce and mustard in a bowl. Set aside.
- Preheat a hot skillet or griddle pan over a high heat until it’s smoking.
- Prepare each tortilla with a slice of cheese topped with a patty.
- Add a drizzle of oil to the pan. Place a patty down with the tortilla facing up. Cook for 1-2 minutes, then flip. Remove from the pan and repeat the process with the remaining tortillas. Season with salt and pepper.
- Finely chop the lettuce. Finely slice the pickles. Set aside.
- Serve the tacos topped with the lettuce, sauce and pickles.