Purple Cabbage Tempeh Tacos

Taco Time!  Who doesn’t love tacos? Everyone wants to enjoy a taco, regardless of their dietary restrictions.

Created for the pickiest eaters, these tacos are all natural, vegan, gluten-free, sugar free amazingness.   I served these at a recent holiday party and they were approved among omnivores and vegans alike.

The key is blackening the tempeh, this adds a ton of flavor to an otherwise more bland protein.  Tempeh is made from fermented soy and is a great option for those who are wanting a healthy protein that is low in fat, nonGMO and good for our body.

In addition to a the blackened tempeh, I add a multitude of textures and flavors, including crunchy orange pepper,  red onion, spicy jalapeno slices and a homemade Cucumber-Pomegranate Salsa.

Purple Tacos 

4 – 6 purple cabbage leaves, washed and intact

1/2 c blackened tempeh (see recipe below)

1 tbs coconut oil

1/2 orange pepper, sliced

1/4 red onion, thinly sliced

1/2 jalapeno, slices

2 cloves garlic – chopped

1 avocado –  cubed

Directions

• Wash all veggies
• Blacken Tempeh (recipe below)
• Saute garlic, jalapeno, red onion & orange pepper with coconut oil in pan on medium heat for 3-4 minutes
• peel red cabbage leaves apart gently and set aside the best leaves to be filled
• Add sautéed veggies & tempeh & avocado to cabbage leaf
• top w/ cucumber-pomegranate salsa