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  • March 13, 2020 2 min read



    • 1 carrot
    • 3 cups of shredded cabbage (10oz)
    • 3 T Lime juice
    • 1 tsp organic sugar
    • 1 fresh jalapeno
    • salt and pepper to taste

       Lime Crema:

    • 3/4 cup plain, unsweetened yogurt
    • 3 T lime juice
    • 1 T olive oil
    • 1/3 cup cilantro
    • salt to taste

       Chile-beer Marinade:

    • 3/4 cup beer (preferably pilsner or ale)
    • 3 cloves garlic
    • 3 T soy sauce
    • 2 T olive oil
    • 2 1/2 tsp chili powder
    • 1/2 tsp cumin
    • 1 (8oz) pack of tempeh
    • 12 to 16 soft taco shells


    Mix the slaw ingredients in a large bowl and cover for at least 1 hour. Strain the mixture in a colander to remove excess juice. While the slaw is sitting, blend the crema ingredients in a blender until creamy and set aside in airtight container. For the tempeh marinade, whisk the ingredients together and add thin slices (1/4 inch) of tempeh, making sure to coat both sides. Let sit for 10 min then add the marinade and tempeh to a cast iron skillet and grill for 2 to 3 minutes or until the edges caramelize, making sure to flip the tempeh half way through. Sear the tortillas in the skillet for 30 seconds and then assemble your delicious vegan taco!


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