*Vegan
Admit it: every vegan taco you’ve ever eaten tasted like nobody gave a fuck about making it. They lazily slapped some lettuce on a tortilla, maybe some guac (if you’re lucky) and mock meat, then acted like that was good enough for you. Somebody needs to fix this dire vegan taco situation, and that somebody is me. You like peanut butter? Of course you do. You like Sriracha? Who doesn’t? You like smoked tempeh? Hell yeah you do. You like pretty colors and mangoes? You’re going to love this.
7 ounces smoked tempeh, thinly sliced (or use regular tempeh: mix up some EVOO and smoked paprika until it becomes a paste, and coat it.)
1 cup shredded carrots
1 cup shredded red cabbage
1 mango, peeled, pitted, and julienned
Pinch of kosher salt
1 tablespoon Sriracha
1 tablespoon sesame oil
Juice of 2 limes
½ cup peanuts
6 tortillas (corn, flour, or the hippie spouted kind)
6 tablespoons peanut butter
Fresh cilantro for garnish
1. Preheat the oven to 350°F.
2. Place the tempeh on a baking sheet. Bake for 15 minutes.
3. Meanwhile, combine your carrots, cabbage, and mango in a large bowl with a pinch of salt.
4. In a separate smaller bowl, whisk together the Sriracha, sesame oil, and lime juice until combined.
5. Pour the dressing over the slaw, add the peanuts, and mix well. Set aside and let the flavors combine.
6. After 15 minutes, pull the tempeh out of the oven. Stack 6 tortillas, and wrap them in aluminum foil. Place them in the oven to get them taco-ready and hot, about 20 minutes.
7. Remove the hot tortillas from the oven. Spread 1 tablespoon of peanut butter on each tortilla. (The PB will get all melty and awesome. I know. I love you, too.)
8. Fill the tacos with the baked tempeh, Sriracha slaw, and some cilantro and crush ’em.