Instructions:
Preheat oven to 420 and bake “chicken”.
Lightly sauté onions and garlic then add mushrooms and zucchini. Use a generous amount of olive oil and spice with paprika, chili powder, salt, and touch of coriander. Use enough paprika to turn the oil red.
Scoot your veggies to the side of your pan and add a few handfuls of spinach. Pouring a bit of water over the whole dish and covering to wilt spinach.
To make the sauce, mix 2 spoonfuls of Veganaise, a pinch of salt and a full lemon juiced.
Serve in a warm tortilla with 1-1 1/2 chopped “chicken” nuggets and a spoonful of hummus.
