Purple Cabbage Tempeh Tacos
Taco Time! Who doesn't love tacos? Everyone wants to enjoy a taco, regardless of their dietary restrictions. Created for the pickiest eaters, these tacos are all natural, vegan, gluten-free, sugar free amazingness. I served these at a recent holiday party and they were approved among omnivores and vegans alike.
The key is blackening the tempeh, this adds a ton of flavor to an otherwise more bland protein. Tempeh is made from fermented soy and is a great option for those who are wanting a healthy protein that is low in fat, nonGMO and good for our body.
In addition to a the blackened tempeh, I add a multitude of textures and flavors, including crunchy orange pepper, red onion, spicy jalapeno slices and a homemade Cucumber-Pomegranate Salsa.
Purple Tacos
4 - 6 purple cabbage leaves, washed and intact
1/2 c blackened tempeh
(see recipe below)
1 tbs coconut oil
1/2 orange pepper, sliced
1/4 red onion, thinly sliced
1/2 jalapeno, slices
2 cloves garlic - chopped
1 avocado - cubed
Directions
Wash all veggies
Blacken Tempeh (recipe below)
Saute garlic, jalapeno, red onion & orange pepper with coconut oil in pan on medium heat for 3-4 minutes
peel red cabbage leaves apart gently and set aside the best leaves to be filled
Add sautéed veggies & tempeh & avocado to cabbage leaf
top w/ cucumber-pomegranate salsa
Blackened Tempeh
12 strips of tempeh, 1/4 inch thick
2 tbsp organic coconut oil for high heat
mix of spices - cayenne, thyme powder, garlic powder salt, tumeric powder, oregano, celery salt
Directions
Cut tempeh into 1/4 inch thick stips
dip strips in oil then coat each side w/ the spice mixture
add to fry pan on medium-high heat
cook until both sides are blackened
* Be sure to turn on a fan and open the window when blackening the tempeh as the smoke from the hot skillet often causes the fire alarm to sound.
