BBQ Tempeh Tacos
Servings
3
servingsPrep time
30
minutesCooking time
10
minutesIngredients
A pack of organic tempeh, 250 g
1 cup of frozen corn
1 ripe avocado, cubed
A bunch of fresh coriander, chopped
1 tbsp olive or avocado oil
1-2 limes to squeeze some juice on top
Whole meal wheat or corn wraps
- For the Barbeque Sauce
½ cup tomato passata
2 tbsp blackstrap molasses
1 tbsp vegan Worcestershire sauce
1 tbsp soy sauce
2 tsp smoked paprika
Directions
- Bring a small pot of water to a boil. Unpack the tempeh, place in the water and boil for about 30 seconds to 1 minute. Remove from water and let cool down, then break it into small, 2cm-sized pieces.
- Remove the seed from the avocado and chop into medium cubes. Chop the coriander, get 1 measuring cup of corn ready.
- In a medium bowl, mix together all the ingredients for the barbecue sauce.
- Heat some oil in a pan, cook the tempeh pieces until golden brown, for about 3 minutes, stirring constantly. Add the corn and stir for a minute or 2, until warm and softened. Add the barbecue sauce, mix well and cook for a couple more minutes.
- Top up a wrap with some tempeh-corn mix, avocado and coriander, squeeze some lime juice on top and enjoy!
