Cashew dip

• 80g cashew nuts, soaked
• 130ml vegetable stock
• 1/2 tsp cumin, ground
• 1/2 tsp paprika powder
• 2 tbsp yeast flakes
• 1 teaspoon lemon juice
• Salt
• Pepper

Marinated red cabbage

• 1/2 small red cabbage
• 2 tsp maple syrup
• 1 tsp vinegar
• 1 tsp olive oil
• 1/2 red onion, finely chopped
• Salt
• Pepper

Guacamole

• 1 avocado, pitted
• 1/2 - 1 lime, juice only
• 1/2 tsp chili flakes or tagine spice mix
• Coriander (optional)
• Salt
• Pepper

In addition

• 1 pack of Savory Teriyaki Chunks from Luya.bio (gluten-free), alternatively vegan chunks of your choice
• 4-6 small gluten-free tortillas or corn tortillas
• 1 chili pepper (optional)
• Jalapeños (optional)
• Coriander (optional)

1. To make the cashew dip, first pour boiling water over the cashews in a small bowl and leave to soak for 15 minutes. Pour away the soaking water. Blend the cashews with all the dip ingredients in a blender until creamy. Season to taste with salt and pepper. Set the dip aside.
2. To make the guacamole, pit the avocado, scoop out the flesh and place in a small bowl. Add the lime juice, chilli flakes or tajine, coriander, salt and pepper and mix well to create a smooth mixture. Set the guacamole to one side.
3. Wash and halve the red cabbage. Cut one half into fine strips and place in a small bowl. Peel and finely chop the onion. Add the maple syrup, vinegar, olive oil, onion, salt and pepper to the red cabbage and mix everything together well. Season to taste and set aside.
4. Heat the olive oil in a pan. Fry the teriyaki chunks for 5-7 minutes on both sides until golden brown.
5. Preheat the oven to 200 degrees top/bottom heat. Place the tortillas on a baking tray lined with baking paper and heat in the oven for 5-7 minutes.
6. Remove the tortillas and top with cashew dip, guacamole, marinated red cabbage and teriyaki chunks. If you like, you can also garnish your fajitas with jalapeños, coriander and chilli rings.