
Veggie tacos
Looking for a vegetarian alternative to tacos that doesn't compromise on taste? Try this version made with tempeh, roasted red peppers and apples, topped with sour cream, sun-dried tomato pesto and delicious cheddar cheese!



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Ingredients
- 2 tbsp olive oil
- 450g of tempeh cut into small cubes
- 12 hard or soft taco shells
- 1 cup roasted red peppers
- 1 cup apples cut into small sticks
- ¼ cup chopped red onion
- 1 cup shredded cheddar cheese
- ¾ cup sour cream
- ½ cup sun-dried tomato pesto
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Preparation
- In a large skillet over medium-high heat, heat the oil and cook the tempeh for 3 minutes or until nicely charred.
- Fill taco shells with tempeh, roasted red peppers, apple sticks and add sliced onions and shredded cheese.
- Mix sour cream and pesto and drizzle the sauce over the tacos.
For the adventurers
Notes and tips
Replace tempeh with tofu or lentils.