Prep Time: 15 mins - Cook Time: 10 mins
This recipe is totally vegan & it's brimming with both flavour and texture! Keep any left over hummus in the fridge and enjoy with some pitta later in the week.
Ingredients1 pack HECK Meat-Free Sausages
A little oil for frying
4-5 taco wraps
3 tbsp Sweetcorn, drained
2 tbsp Pickled jalapenos
2 tbsp Pickled red cabbage
Fresh coriander to serve (optional)
Vegan mayo to serve (optional)
For the hummus
1 tin chickpeas, drained
1 tbsp Harissa paste
1 tbsp tahini
1⁄2 tsp salt
1⁄2 tsp garlic powder
1 tbsp olive oil
1⁄4 tsp black pepper
4-5 tbsp chickpea water
- Start by frying your Heck sausages in a little oil according to packaging instructions. Slice them or leave them whole depending on how you prefer to serve them.
- Add all ingredients for the harissa hummus to a food processor and process for a couple of minutes until smooth and creamy. Adjust the amount of chickpea water accordingly.
- Toast your taco wraps in a hot oil-free pan for 20-30 seconds on each side, and assemble your tacos: Spread about 1 tablespoon of the hummus into each wrap, then top with the sausages, sweetcorn, red cabbage and jalapenos.
- To serve, drizzle with a little vegan mayo and top with fresh coriander (optional).