SERVES 2 • PREP TIME: 10 MINUTES • COOK TIME: 10 MINUTES
LOW-CARB • LOW-SODIUM • VEGAN
30 MINUTES OR LESS
Tempeh is flavored with jalapeño peppers, red pepper flakes, and a maple syrup glaze that is well balanced with a refreshing red cabbage and crisp Granny Smith apple bite to cut the heat. Tempeh is fermented soybeans that have a firm texture and, when crumbled, resembles ground beef. For less heat, swap the jalapeño pepper for a green bell pepper and the chili flakes for smoked paprika; for more heat, swap the jalapeño pepper for a serrano pepper or leave the jalapeño's seeds intact.
1 (8-ounce) package of tempeh, crumbled
1 small jalapeño pepper, diced (about ¼ cup)
2 cups red cabbage slaw
1 Granny Smith apple, diced
¼ teaspoon freshly ground black pepper
4 small low-sodium whole wheat taco shells
1
.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2
.
In a medium bowl, crumble the tempeh with your hands or a fork. Add the jalapeño pepper and 1 tablespoon of glaze to the tempeh mixture.
3
.
Spread the tempeh mixture onto the prepared baking sheet and bake for 10 minutes, until lightly browned.
4
.
In a large mixing bowl, combine the cabbage, apple, black pepper, and the remaining 1 tablespoon of glaze and mix well.
5
.
Divide the mixture among four small whole wheat taco shells and serve. The tempeh mixture can be stored in the refrigerator in an airtight container for up to 4 days.
Per serving:
Calories: 449, Total fat: 17g, Saturated fat: 2g, Cholesterol: 0mg, Sodium: 101mg, Potassium: 775mg, Magnesium: 110mg, Carbohydrates: 44g, Sugars: 13g, Fiber: 14g, Protein: 27g, Added sugar: 1g, Vitamin K: 99mcg