Pulled vegan chicken tostada with feta, orange and coriander

Method Print recipe

1. Defrost the chicken style vegan fillets and tear into strips.
2. Deep fry the tortilla in hot oil and drain on paper.
3. In a deep frying pan add the oil and cook the sliced red onion until soft, then add the Mexican orange paste and cook for 2-3 minutes.
4. Add the tomato base, pulled vegan chicken, chipotle paste and chopped coriander and bring to the required temperature.
5. Top the tostada with the mix, crumbled vegan feta, avocado slices, orange segments and micro coriander.
6. Chargrill half a lime and serve alongside.