BBQ Tempeh Tacos with Vegan Ranch
These BBQ Tempeh Tacos with Vegan Ranch are filled with crispy tempeh, avocado salsa, homemade slaw and vegan ranch. The perfect vegan taco!
Ingredients
FOR THE TEMPEH
- 8 oz tempeh cut in cubes
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 cup BBQ sauce
FOR THE AVOCADO SALSA
- 1 avocado diced
- 1 cup corn
- 1 jalapeño diced
- 1/4 cup cilantro chopped
- 1 tbsp red wine vinegar
- salt & pepper to taste
FOR THE TACOS
- 1 cup red cabbage shredded
- 1 cup green cabbage shredded
- romaine lettuce shredded
- vegan ranch*
- 8 taco-sized flour tortillas
- cilantro for topping
Instructions
- Heat olive oil in a pan over medium heat. Add the tempeh, garlic powder and smoked paprika to the pan. Cook for 2-3 minutes, stirring frequently. Add the BBQ sauce and cook until it begins to caramelize (approx. 3-5 minutes). Turn heat to low until ready to eat.
- Prepare the avocado salsa by combing all of the ingredients in a bowl and toss to combine. Set aside until ready to use.
- Add the red and green cabbage to a bowl and drizzle with vegan ranch (I used about 1/4 cup of ranch). Toss to combine.
- Heat the tortillas over an open flame or in a pan.
- To assemble layer tacos with romaine, cabbage, avocado salsa, tempeh, vegan ranch and cilantro.
Video
Notes
*I made ranch from my Vegan Dry Ranch Seasoning.
Calories: 256kcal, Carbohydrates: 35g, Protein: 10g, Fat: 10g, Saturated Fat: 2g, Sodium: 434mg, Potassium: 380mg, Fiber: 3g, Sugar: 9g, Iron: 2mg
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.