BBQ Tempeh Tacos
with Ranch Slaw & Radish Escabeche
INGREDIENTS
- 1 lime, juiced
- 2 tsp turbinado sugar
- 3 radishes, trimmed and sliced
- 8 oz tempeh, sliced into ¼-inch thick strips
- 1/4 cup smoky BBQ sauce
- 4 oz coleslaw blend
- 1/4 cup vegan ranch dressing
- 6 corn tortillas
- 2 tsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat the oven to 400°F. Add lime juice, sugar, radish, and ⅛ tsp salt to a medium bowl and toss to combine. Set aside the radish escabeche to marinate. (4-serving meal: use ¼ tsp salt).
Add tempeh and BBQ sauce to a medium bowl and toss to coat. Remove tempeh from the bowl, gently shake to remove excess sauce, and transfer to a foil-lined baking sheet. Drizzle with 2 tsp olive oil and bake until crispy, 20 to 22 minutes, flipping halfway through. Reserve remaining sauce and leave oven on for step 4. (4-serving meal: use 4 tsp olive oil).
Add coleslaw and ranch dressing to a separate medium bowl and toss to combine.
Wrap tortillas in foil and place in oven until heated through, 5 to 6 minutes. Lay warmed tortillas on a clean work surface. Top each with BBQ tempeh and drizzle with reserved BBQ sauce. Add ranch slaw and top with radish escabeche. Tuck in!
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Buffalo Tempeh Quinoa Bowls with Roasted Peppers & Tzatziki
Black Bean Burger with Creamy Avocado Kale Slaw & Griddled Onion
Bbq Seitan Bowl with Roasted Root Vegetables & Brussels Sprouts
Ancient Grain Bowls with Crispy Chickpeas & Pistachio Cashew Cheese
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