Vegan Picadillo Tacos


4 servings


  • 2 cups finely shredded red cabbage
  • 1 medium carrot, peeled and cut into matchsticks
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon fine sea salt


  • 8 ounces tempeh, cut into cubes
  • 2 tablespoons preferred Olive Oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon dried oregano
  • ½ teaspoon fine sea salt
  • 1 cup crushed canned tomatoes
  • 8 Food For Life® Ezekiel 4:9 Taco Size Whole Grain Tortillas, warmed
  • 2 jalapeños, thinly sliced
  • 1 large avocado, pitted and sliced
  1. In a medium bowl combine cabbage, carrot, vinegar, and salt. Toss together well and set aside.
  2. In a food processor pulse tempeh until coarsely ground.
  3. In a large skillet heat oil over medium. Add onion and saute until softened, 6-8 minutes. Stir in tempeh and cook, stirring, until lightly browned, about 8 minutes. Add garlic, cumin, coriander, oregano, and salt and cook 1 minute more. Add tomatoes, bring to a simmer and cook until thickened, about 10 minutes more.
  4. Serve picadillo on tortillas and top with slaw, jalapeños, and avocado.

*The Food For Life product in this recipe is Yeast Free, High Fiber, Sprouted Grains, Vegetarian or Vegan. Please check labels of other ingredients to verify they meet your dietary requirements as well.*

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