Adobo Tempeh Tacos

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Servings: 4 Prep: 30 min Vegan Homestyle Kids Simple Lunch Stovetop Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Vegan Mayonnaise, Romaine

Ingredients

For the mayo:

1 lime

1 teaspoon minced garlic

½ cup vegan mayonnaise ⚠

½ teaspoon garlic powder

¼ teaspoon sea salt, to taste

For the tacos:

16 ounces tempeh

1 red bell pepper

2 tablespoons coconut oil

1 tablespoon Adobo seasoning, plus more to season to your preference

1 teaspoon dried thyme

1 small lime

For the wraps:

1 head romaine ⚠

1. For the mayo: Juice and zest lime.

2. In a small bowl, combine all ingredients. If possible, prepare a few hours to a day before, cover, and chill in fridge to allow flavors to meld.

3. For the tacos: Chop the tempeh into fine strips or small cubes. Deseed and finely dice bell pepper.

4. Melt coconut oil in a pan over medium heat. Add adobo seasoning, and sauté for a minute to release the flavors.

5. Add chopped tempeh and cook for 2-3 minutes to warm through. Crush and add thyme and adjust seasoning to your preference.

6. Turn off heat. Squeeze lime juice into the cooked tempeh. Add bell peppers.

7. For the wraps: Separate lettuce leaves.

8. Spoon some tempeh onto the center of each leaf. Top with lime mayo. Roll up and serve immediately.

Per serving incomplete

299

Cal

13g

Carbs

19g

Fat

24g

Protein

Carbs 17%

Fat 54%

Protein 30%