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Easy Vegan Tacos with kimchi

We love this quick and healthy tacos recipe from nutritionist Aurelia. A fun way to eat your veggies!

Ingredients (For 2 people):

  • 200g Seitan (Our favourite is Renski's seitan)

  • 2 tbsp of Ragi kimchi (seasonal or spicy)

  • ½ fennel, grated into strips

  • 10g red cabbage, shredded

  • ¼ broccoli, steamed

  • 2 tsp of olive oil

  • ½ lemon

  • Corn tortillas

  • Fresh cilantro, for garnish

Easy vegan tacos with Ragi kimchi


  1. Heat 1 tsp of olive oil in a skillet over medium heat. Cook the seitan for 5-7 minutes, turning it regularly.

  2. Meanwhile, add ½ lemon and 1 tsp of olive oil to the fennel to marinate it for a few minutes.

  3. Add the kimchi to the pan of seitan and continue cooking for 5 minutes, lowering the heat.

  4. Garnish the tortillas with the marinated fennel, shredded red cabbage, seitan with kimchi, and broccoli then garnish with cilantro and raw kimchi.

  5. Enjoy immediately!

For this dish, any seasonal kimchi works well: use beetroot kimchi for colourful tacos, and pumpkin seed or parsnip kimchi for some autumn vibes and a lot of flavours. But if you like spicy, we highly recommend the spicy kimchi or the extra spicy kimchi:

Spicy Ragi kimchi with swiss bio ingredients


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