From the Cook
From the Cook
From the Cook
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Vegan Tempeh Tacos
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Instructions
1
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Crumble the tempeh finely with your hands, put it in a bowl and mix with the spice mix, nutritional yeast, cornstarch and rapeseed oil.
2
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Place the tempeh crumbs in a large, non-stick frying pan and fry over medium-high heat for 15 to 20 minutes until crispy. Swirl the pan every few minutes or turn the tempeh with a large spatula.
3
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Meanwhile, halve the avocado, scoop the flesh onto a plate, and mash it with a fork. Season with lime juice, chili flakes, and salt. Wash the lettuce, spin it dry, and cut it into thin strips. Warm the tortillas in the oven or a pan.
4
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Once the tempeh is nice and crispy (after about 15 to 20 minutes), reduce the heat slightly and lightly salt it. Then fry for another 5 to 7 minutes over low heat until the grains are really super crispy.
5
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Spread sour cream and avocado cream on the tortillas or taco shells. Divide the lettuce and tempeh mince evenly among the tacos and top with pickled onions or fresh onion rings as desired.
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Recipe Facts
Diet at a Glance
Low-Cholesterol
Low Sugar
Low Carb
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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