Tempeh Tacos with Pickled Carrots and Radishes

Serves: 4

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Place carrots and radishes in a heat-proof bowl. Combine water, vinegar, lime juice, sugar, salt and red pepper flakes in a saucepan. Bring to a boil, while stirring, and then reduce to a simmer for 2 minutes. Pour pickling liquid over vegetables. Allow to marinate for at least 30 minutes, or cover and refrigerate overnight.

Heat oil in a large pan over medium-high heat. Add tempeh, Mexican seasoning, tamari, salt and pepper. Cook until golden and crispy, about 5 minutes.

Place tempeh on tortillas; top with pickled carrots and radishes, spinach and avocado.

Each taco: 180cal, 7g fat (1g sat), 0mg chol, 360mg sodium, 25g carb, 7g fiber, 7g protein

More about: pickles, tacos, tempeh

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