Tempeh Tequila Taco Sliders
Tempeh Tequila Taco Sliders
Course: Dinner, lunch, SidesCuisine: MexicanDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
25
minutes
Cook Mode
Keep the screen of your device on
Ingredients
Ingredients
1 pkg. tempeh (try Lightlife brand), sliced into strip
1 Tbsp. neutral-tasting oil (safflower or refined coconut)
1/2 medium white onion, finely chopped
2 cloves garlic, finely chopped
1 red bell pepper, cut into thinly sliced strips
1/3 cup + 2 Tbsp. tequila
1 1/2 Tbsp. brown rice syrup
2 Tbsp. lemon juice
1/2 cup soy milk creamer (try Wildwood brand)
1/2 tsp. sea salt
1/2 tsp. finely ground black pepper
1 tsp. dried oregano
1/4 tsp. dried ground cumin
1/4 tsp. ground Ceylon cinnamon
8 –10 mini organic corn tortillas
1/4 head green and/or purple cabbage, thinly sliced
1 small tomato, diced
1/4 cup vegan sour cream, for garnish (optional)
Directions
- Add 1 inch of water to a 6-quart pot and place a steamer basket inside. Bring to a simmer with the lid on. Steam the soy tempeh for about 5 to 7 minutes. Roughly chop when cooled slightly, then set aside.
- Heat a skillet and add the oil. Sauté the onion, garlic, and red bell pepper until soft, about 4 to 5 minutes. Add the tempeh, 1/3 cup of the tequila, brown rice syrup, lemon juice, soy milk creamer, sea salt, pepper, oregano, cumin, and cinnamon. Cook until golden, about 8 to 10 minutes, stirring frequently. Add the remaining tequila during the last 2 minutes of cooking. Remove from the heat.
- To form the tacos, add the tempeh mixture to the tortillas. Top with the cabbage, tomato, and vegan sour cream.
