Chickpea Lentil Tempeh Teriyaki Tacos
Tempeh Ingredients
1-200g package of tempeh, sliced lengthwise into strips
⅓ cup vegetable stock
2 tbsp Naked Coconuts Soyless Sauce
1/2 tsp each: onion and garlic powder
1 tbsp Naked Coconuts Coconut Oil
1/2 cup Naked Coconuts Sesame Ginger Teriyaki Sauce
Asian Slaw Ingredients
1/4 cup apple cider vinegar
2 tbsp sesame oil
1 lime, juiced
2 tbsp Naked Coconuts Soyless Sauce
1 tbsp maple syrup
1 tbsp dijon mustard
1 tbsp Sriracha
1/2 tsp each: salt and pepper
1 cup thinly sliced purple cabbage
1 cup thinly sliced green cabbage (or coleslaw mix)
1/3 cup roughly chopped green onions
6 radishes, sliced into thin circles
Other Ingredients
1 cup white or brown rice
12 small corn or flour tortillas
Sesame seeds to serve
Pea shoots or micro greens to serve
Instructions
- Slice tempeh into 1/4" strips and place in a shallow dish. Add marinade ingredients (veggie stock to garlic powder) to the dish and let the tempeh marinade for 15 or so minutes.
- While the tempeh is marinating, cook your rice according package directions.
- Next, whisk together the sauce ingredients to make the asian slaw (apple cider vinegar to salt and pepper). Next, add the chopped veggies and set aside.
- Set a large non-stick frying pan over medium heat and add the Naked Coconuts coconut oil. Once melted, add the tempeh strips, one by one, careful not to overlap them in the pan if possible. Cook the strips on medium heat for 7 minutes a side, or until golden brown.
- Once the tempeh is browned, add the Naked Coconuts Sesame Ginger Teriyaki Sauce. Move the pan in a circular motion so the sauce is absorbed by all the strips. Cook until the sauce has thickened. Remove from heat and set aside.
- To assemble, lay out each corn or flour tortilla on a flat surface and add a few heaping tbsp of rice. Top with 2-3 tempeh strips. followed by a few heaping tbsp of the asian slaw. Add 2 tbsp of asian slaw sauce to each taco. Top with optional ingredients such as sesame seeds and pea shoots.