Vegan Tempeh Tacos
Although there are a few components to these tacos, they come together really quickly and pack a lot of flavour. A great choice if you’re looking for a low FODMAP vegan dish that is fresh and filling.
Serves: 2 people
Prep time: 10 minutes
Cook time: 5 minutes
Ingredients
Fresh Salsa
1 common tomato
1 lebanese cucumber
2 lengths spring onion (green tips only)
1 small jalapeno
¼ lime juice
Tempeh Mix
200g tempeh
2 teaspoons onion infused olive oil*
2 teaspoons paprika
2 teaspoons cumin
1 teaspoon ground coriander
2 teaspoons tamari
Yoghurt topping
½ cup coconut yoghurt
½ teaspoon paprika
½ lime juice
To assemble
4 corn tortillas or taco shells
Spinach or lettuce
Coriander
Fresh lime
*optional (you can use regular olive oil instead)
Method
Finely dice the fresh salsa ingredients and add to a small bowl. Add the lime juice, stir to combine and set aside.
Finely chop the tempeh into very small pieces. In a frypan on medium heat, add olive oil and tempeh. Cook for 2 minutes. Add in spices and tamari and cook for another 2 minutes.
Whilst the tempeh is cooking, in a small bowl mix together the yoghurt topping ingredients.
Assemble your tacos with spinach or lettuce, tempeh mix, fresh salsa and yoghurt. Top with extra coriander and fresh lime if desired.
If you’re not familiar with tempeh, it’s a plant-based protein source made from fermented soybeans. It’s a wonderful alternative to tofu and has a savoury, earthy and slightly nutty flavour. It is worth noting that large serves of 220 grams or more of tempeh does contain high amounts of fructans and GOS. If the world of veganism and low FODMAP is challenging for you, we have some great tips on vegan cooking on a low FODMAP diet.