Vegan Picadillo Tacos

Ingredients 

4 servings

Slaw:

  • 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
Directions 
  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.