Smoky Mushroom and Tempeh Tacos with Chipotle Mayo
These veg-packed tacos are bound to go into rotation in your household. They make a great weeknight dinner but are also beautiful and creative enough ...to be a good option for entertaining. Tempeh is a protein-rich plant-based ingredient that is far more versatile than many of us realise - these tacos showcase how it can be transformed from a block of fermented beans into a plant-based meal fit for a feast. The tempeh base can be made ahead of time, making these a great meal prep option. Read more
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NUTRITION PER SERVING (Read more)
Notes
Tempeh and mushroom base freezing instructions: Assemble up to the end of step 4, place in a labelled, airtight container and freeze for up to 3 months. Allow to defrost overnight in the refrigerator and let sit on the counter for 30 minutes to lose fridge chill before frying as usual. The other components cannot be frozen.
Alternatives:
white onion - red onion
chestnut mushrooms - button mushrooms, portobello mushrooms
tamari - soy sauce
spring onions - finely sliced white, red onion, shallots, baby leeks
coriander - parsley
jalapeño - fresh green chili
Greek yoghurt - plant-based yoghurt
mayonnaise- plant-based mayonnaise ( or make up the volume with extra yoghurt)
corn tortillas - wheat tortillas
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