BBQ tempeh tacos — Meal

Macros (per serving)

Fat

66%

(41 g)

Protein

18%

(26 g)

Carbs

16%

(23 g)

13 g Net,

10 g Fiber

568 Calories (per serving)

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Wraps

Vegetable Dishes

BBQ tempeh tacos

My love for Mexican cuisine originated in San Diego, right on the California-Mexico border. There I tasted a "raw vegan taco" for the first time: a leaf of savoy cabbage filled with minced walnut, vegetables and guacamole. Here I use simple omelettes as a grain-free alternative to wheat or corn wraps. Delicious as an extensive breakfast, Sunday brunch or quick lunch with tomato salsa and avocado!

Ingredients

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Egg

4 pieces

Olive oil (extra vierge)

2 Tbsp

Tempeh (smoked)

170 g

Celtic sea salt

1 pinch

Black pepper

1 pinch

Paprika powder (smoked)

1 pinch

Dried turmeric

to taste

Mixed lettuce

200 g

Cherry tomatoes

10 pieces

Avocado

12 piece

vegan cheese (grated)

50 g

Fresh coriander

1 hand

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

12 min

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Details

Allergens

Fruit, Nightshade, Chicken egg

Diet

Keto, Vegetarian

Course

Dinner

Contributor

Julie van den Kerchove

Julie van den Kerchove

86 Recipes

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