Tempeh and Portobello tacos
with Mexican coleslaw, avocado, sprouts and chipotle crema
2 Portobello mushroom
1.5 red onion
220g cabbage – prepared by Plant Prepped
1 tsp cumin
2 garlic cloves
Chipotle Crema – prepared by Plant Prepped
2 tsp Mexican seasoning – prepared by Plant Prepped
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!