(VEGAN) Let your Cinco de Mayo celebrations rollover into Monday with this delectable vegan twist on a Mexican classic. The perfect mix of spiced Mexican tempeh, avocado, and a mouth-watering pickled radish slaw will make your Seis de Mayo a day to remember. So throw a party for your taste buds, and try a delicious helping of these vegan tempeh tacos topped with pickled radish slaw today! — Global Animal

Celebrate Cinco de May with delicious vegan tempeh tacos. Photo Credit: lunchboxbunch.com
Celebrate Cinco de Mayo with delicious vegan tempeh tacos. Photo Credit: lunchboxbunch.com

Tempeh Tacos with Pickled Radish Slaw
Yield: 2-3 servings

Ingredients
1 avocado, sliced into long strips (toss in lime or lemon juice to prevent oxidation)
1 cup crisp greens (I used pea shoots but you can sub with mache, chopped cilantro or another leafy green)
3-5 corn tortillas, warmed
sides (salsa, rice, plantains – whatever you’d like!)

Spiced Mexican Tempeh:
1 package tempeh 8oz, cut into cubes
2-3 Tbsp olive oil
2 tsp maple or agave syrup
1 tsp liquid smoke
1/4 tsp cumin powder
1/2 tsp garlic powder
1/2 tsp spicy chipotle powder
1/4 tsp salt
1/4 tsp pepper
1/2 orange, juiced
1 Tbsp apple cider vinegar

Pickled Radish Slaw:
*this watermelon radish recipe is similar
1 white onion, sliced into thin rings
1 1/2 cups radish slices (rounds, or julienned sticks)
1/4 cup seasoned rice vinegar
1/2 orange, juiced (opt’l: microplane some citrus zest in too)
1 Tbsp sugar
1 Tbsp olive or grape seed oil
1/2 tsp coriander (opt’l)
pepper
opt’l: a drizzle of tahini

Garnish:
orange slices

Directions
The night before you make this recipe you will want to prepare your radish slaw so that you can have it chilled and lightly pickled the next day. I used watermelon radish, but you can use classic red radishes if you’d like. If using red radishes (which are less sweet than a watermelon radish) add in an extra spoonful of sugar. This helps the pickling process. Toss your radish slaw ingredients and place in the fridge overnight.

About a half hour before you want to eat: prep your avocado slices and tempeh. set aside your taco fillings (pea shoots, avocado, pickled radish slaw – and anything else you may wat to have on hand).

Warm your tortillas in the oven. I wrap mine in foil and place in warm oven – a little olive oil rubbed on them. I liked these sprouted corn tortillas even though they were a tad on the dry side. Next time I’ll probably stick with traditional corn tortillas or better yet – make my own!

Tempeh. This tempeh is really a quick saute. Toss all your ingredients in a large bowl – so the tempeh is well coated with the seasonings. Turn on your saute pan. Since your tempeh has been tossed in the olive oil you don’t need to ‘grease’ the pan. But you can add more if you’d like. Saute over medium-high heat until the edges of the tempeh start to brown. Remove from heat and transfer to your serving bowl.

Assemble your tacos! This is the fun part. Assemble however you’d like. And like I said, you can add salsa, vegan sour cream, vegan Daiya cheese, rice, beans, guac – whatever you’d like! You can even wrap your ingredients into a large whole wheat tortilla burrito wrap or stuff the tempeh cubes into enchilada wraps, slather in enchilada sauce/vegan cheese and broil int he oven – then serve the chilled slaw on the side. The “taco night” opportunities are endless. Enjoy!

Recipe Courtesy: Kathy Patalsky

More Lunch Box Bunch: http://kblog.lunchboxbunch.com/2011/02/tempeh-taco-night-with-pickled-radish.html

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