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
Fresh cilantro, for garnish
Heat 1 tsp of olive oil in a skillet over medium heat. Cook the seitan for 5-7 minutes, turning it regularly.
Meanwhile, add ½ lemon and 1 tsp of olive oil to the fennel to marinate it for a few minutes.
Add the kimchi to the pan of seitan and continue cooking for 5 minutes, lowering the heat.
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: