Korean Vegan Tacos with Kimchi Yogurt

Ingredients

• 12 x 15cm Soft Wheat Tortillas
• 1 medium butternut squash
• 4 tbls of Korean gochujang paste
• 3 tbls Neutral Oil Juice and zest of 1 lime
• Taco Veggies
• 1 courgette, ribboned
• 1 carrot, julienne
• 1 red onion, finely sliced
• 1 lime, zest, and juice separated
• Small handful of coriander, finely chopped
• 2 tsp Sea salt
• Pinch of caster sugar
• Kimchi Yogurt
• 200mls vegan Greek-style yogurt
• 4 heaped tbls of vegan kimchi
• 1/4 tsp turmeric
• 1 tbls Sesame Oil
• 1/2 tsp Fennel Seeds
• Few cracks of black Pepper
• Black sesame seeds
• A small handful of finely chopped chives for garnish
• Small blender
• Small cast iron, or bbq compatible, frying pan