Lettuce Tacos

Ingredients - 2 baby gem or baby cos lettuces - 3/4 cup vegetable stock - 1 cup textured vegetable protein AKA TVP (alternatively use packaged vegan mince and skip the stock) - 1 tablespoon olive oil - 1 small red onion, finely chopped - 1 clove garlic, minced - 2 tablespoons taco seasoning - 1/2 cup corn kernels - 1 tomato, chopped - 1 spring onion, chopped - Vegan sour cream to serve Method 1. Gently remove all useable leaves from the lettuces, rinse and pat dry. 2. Bring the vegetable stock to the boil and pour over a medium-sized bowl filled with the textured vegetable protein, cover and let stand for 10 minutes before draining any excess liquid from the TVP. 3. Heat the olive oil in a medium-sized frypan and add the red onion and garlic. 4. After a couple of minutes, add the TVP and cook for about 5 minutes, stirring frequently. 5. Sprinkle on the taco seasoning and cook for a further 5 minutes until the TVP is dark in colour. 6. Spoon the TVP mixture into the lettuce leaves before adding the corn kernels, tomato, spring onion and vegan sour cream. 7. Serve immediately and enjoy!