.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
450
Potatoes
125
Baby Plum Tomatoes
1
Spring Onion
1
Lime
1
Garlic Clove
20
Chipotle Paste
220
Vivera Plant Mince
1
Tomato Passata
1
Vegetable Stock Powder
1
Avocado
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
1
Olive Oil for the Dressing
½
Sugar for the Dressing
100
Water for the Lentils
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large, low sided, wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Halve the baby plum tomatoes. Trim and thinly slice the spring onion. Zest and halve the lime. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a medium frying pan on a medium high heat. Once hot, add the garlic and chipotle paste (careful it's hot, add less if you don't like it spicy) and cook stirring frequently for 1 minute. Add the plant based Vivera mince and tomato passata, veg stock powder and water (see ingredients for amount). Bring to the boil and then turn the heat down to simmer. Cook stirring occasionally until thickened, 7-8 mins.
Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh into a bowl. Add the lime zest, a squeeze of the lime juice and half the spring onion. Mash together with a fork and season to taste.
Pop the halved tomatoes into a small bowl. Add a squeeze of lime juice. Add the olive oil and sugar ( see ingredients for amounts) Stir together well and season to taste. Set aside. Arrange the tacos on a baking tray and drizzle with a little oil. When the wedges have 5 minutes of cooking time left pop the tortillas in the oven to crisp up, 4-5 mins. Cut the remaining lime into wedges.
Share the crispy tostadas between your plates and top with the plant based veggie mince mix. Dollop over the avocado mix and top with the tomato salad. Share the wedges along side. Pop the lime wedges on the side of the plate for squeezing over and sprinkle on the remaining spring onion onto the tostadas. Enjoy!