Preheat the oven to 200°c / gas mark 6.
Cook the Quorn Crunchy Strips as per the packet instructions – this takes 18-20 minutes.
8 Quorn Crunchy Strips
Add the prepared sprouts to a large bowl and toss them in the lime juice. Then add the smoked paprika and stir until evenly coated.
20 sprouts, 1 tablespoon lime juice, ½ teaspoon smoked paprika powder
Bake the sprouts, flat-side down on a non-stick baking sheet (the same one that the Crunchy Strips are on, if big enough), for the last 15 minutes of the Crunchy Strips cooking time.
Thoroughly mix the mayo, onion powder and sage in a bowl. Taste and add more onion powder if needed.
6 tablespoon vegan mayonaise, 1 tablespoon fresh sage, ⅛ teaspoon onion powder
In another bowl, mix the cranberry sauce, chipotle powder and mild chilli powder. If you don’t like spice, stick with the chipotle for a subtle yet smokey flavour.
2 tablespoon cranberry sauce, ¼ teaspoon chipotle powder, ⅛ teaspoon mild chilli powder
Finally, warm the tacos in a non-stick frying pan, around 20 seconds on a medium heat should do the trick, on each side.
8 soft tacos
When ready to serve, spread a good helping of stuffing mayo on a taco, top with a Quorn Crunchy Strip, 5 sprout halves, a good dollop of spicy cranberry sauce and some fresh coriander. Or, serve all the components and people can build their own tacos!
Fresh coriander