Tempeh and Portobello tacos

with Mexican coleslaw, avocado, sprouts and chipotle crema

 

 

35
Minutes

4
Servings

640
Calories/Person

Tempeh and Portobello mushrooms are smothered in Mexican seasoning, then layered with your favorite fixings and topped with spicy chipotle crema. Tempeh is a great source of protein, manganese, copper, b vitamins and fiber and because it is fermented all of the nutrients are more digestible and absorbable. Get cooking!

 

GLUTEN FREE

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Ingredients

  • 200g tempeh

  • 2 Portobello mushroom

  • 12g cilantro

  • 1.5 red onion

220g cabbage – prepared by Plant Prepped

  • 1 lime

  • 1 tsp cumin

  • 2 garlic cloves

  • 2 avocado

  • 60g sprouts

  • 12 tortillas

 Chipotle Crema – prepared by Plant Prepped

 2 tsp Mexican seasoning – prepared by Plant Prepped

Instructions

Prepare the tempeh

  • Bring about 2 inches of water to a boil then put the tempeh in, reduce heat to medium-low; cover and cook for 15-20 minutes. Take out of the water and place on a plate to cool.

Make the slaw

  • Very thinly slice 1/2 of the onion.

  • Chop the cilantro and transfer to a bowl and combine with the sliced onion and cabbage.

  • In a small bowl, add the juice of a lime, pressed garlic cloves, cumin, salt and 2-3 tablespoons of olive oil. Combine with the slaw and mix well. Taste and adjust salt.

Cook the tempeh

  • Slice the tempeh block in half in terms of the thickness to make it thinner. Then slice the 2 pieces in half lengthwise, then stack the 4 pieces on top of each other and slice widthwise into six 1/2 inch wide strips, making 24 strips in total.

  • Slice the Portobello mushrooms into 6 slices each.

  • Slice the onion into thin strips.

  • Mix tempeh, onions and mushrooms, salt and Mexican seasoning together in a bowl.

  • Preheat a pan over medium heat and once hot add 2-3 tablespoons of oil. Add the veggie and tempeh mixture and cook for 10-12 minutes. Taste and adjust salt. Stir frequently.

Cook the tortillas

  • Preheat a pan over high heat and once hot, place 1 tortilla at a time and cook for about a minute, then flip on the other side and cook for 1 more minute. Tortillas should look blistered. Place the cooked tortillas in a towel or the same bag they were packaged in, this will keep them warm and soft.

Assemble the tacos

  • Slice the avocados into strips

  • Layer each tortilla with coleslaw, tempeh and Portobello mixture, slices of avocado, sprouts and top with chipotle crema. Enjoy!

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