Method

1. Add the pickling spice to the sliced cucumber and mix well. Leave to stand.
2. In a thick-based frying pan, cook the pulled oats mince with the vegetable oil for 10 minutes, then stir through the kimchi seasoning.
3. Add the sweet soy sauce and combine well. Turn down the heat.
4. Stir the gochujang paste through the vegan mayonnaise in a separate bowl.
5. Fill the lettuce leaves with the hot pulled oats mince mixture and top with the spicy mayonnaise. Garnish with the mint, coriander, lime juice and pickled cucumber.
6. Alternatively, this recipe can be served in a tortilla or sub roll instead of the lettuce leaves.