Vegan Tacos With Tempeh Meat Recipes
VEGAN TACOS WITH TEMPEH MEAT
Vegan tacos filled with the most versatile tempeh 'meat' - protein rich, nut free, and absolutely delicious.
Provided by Naturopath Lauren Glucina
Categories Main
Time 40m
Number Of Ingredients 21
Steps:
- Make these a few hours in advance for best results - finely slice the red onion and arrange on a plate. Add the vinegar, then cover with a second plate and weight it down with a heavy object.
- Leave for up to two hours to press and pickle, then drain ready for use.
- Fill a fry pan/saucepan with boiling water and boil the entire tempeh block for about 10 minutes, then remove with tongs and tip the water out.
- Slice the tempeh as thin as you can lengthways, then do the same in the other direction, to create 'mince' strips. Transfer to a bowl and toss with a tablespoon of olive oil and set aside.
- In a clean, dry fry pan, heat a tablespoon olive oil, and cook a finely minced yellow onion until golden.
- Add 2 sliced garlic cloves and all spice, cook for a few minutes.
- Finely slice the mushrooms then add to the pan with the tempeh and tomato paste, cooking for a further 5-10 minutes or until the mushrooms are done and the mixture looks uniform in colour.
- Heat a cast iron skillet or a fry pan if you don't have one, and dry toast the corn tortillas on each side.
- To serve, spread each tortilla with hummus, then add taco meat, grated beet, fresh coriander, avocado slices and a squeeze of lime. Enjoy!
Nutrition Facts : Calories 213 kcal, Carbohydrate 22 g, Protein 9 g, Fat 11 g, SaturatedFat 1.75 g, Sodium 63 mg, Fiber 4.6 g, Sugar 4 g, ServingSize 1 serving
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