maple glazed tempeh tacos
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • marinade
  • 1T maple syrup
  • 1T avocado oil
  • 1T tamari
  • 1T balsamic vinegar
  • 1t hot sauce
  • 1 package tempeh, sliced into thin strips
  • sunflower seed sauce
  • 2t white miso
  • 2T sunflower seed butter
  • 2T fresh lemon juice
  • ¼t salt
  • 2t tamari
  • 2T tahini
  • 2T maple syrup
  • 1t hot sauce
  • seeds
  • ¼c raw sunflower seeds
  • 1T poppy seeds
  • 1T sesame seeds
  • 1 carrot, peeled & grated
  • handful of baby lettuces
  • corn tortillas
Instructions
  1. in a large bowl, mix together the ingredients for the marinade. taste for salt.
  2. add the tempeh strips and turn the strips gently until they are all coated well.
  3. set aside
  4. In a smaller bowl whisk together the ingredients for the sauce. It will seem thick at first, but keep mixing and it will come together and become smooth.
  5. set aside
  6. preheat your oven to 350.
  7. Heat a large sauté pan on medium heat. Add the tempeh strips along with any remaining marinade. It will splatter, so be careful. Cook for 2-3 minutes until the tempeh becomes glazed and turns a golden color.
  8. Flip the strips over and cook on the other side for 2-3 minutes.
  9. Remove strips onto a plate.
  10. Toast the seeds in a small sauté pan over med/low heat, being careful not to burn them. About 3-4 minutes.
  11. set aside
  12. While the tempeh is cooking, warm the tortillas in the oven, directly on the rack for 5 minutes.
  13. Assemble your tacos
  14. on a plate, place the warm tortillas and spread about 2t of the sauce. layer with the lettuce, tempeh strips, shredded carrot, another 2 teaspoons of the sauce and some toasted seeds.
  15. enjoy!
Notes
adjust seasonings according to your taste
Recipe by THE TEASPOON & THE WAVE at https://www.theteaspoonandthewave.com/maple-glazed-tempeh-tacos/