Golden Lentil Veggie Tempeh Tacos

Our Golden Lentil Veggie Tempeh is made with golden lentils and live cultures giving it a nutty flavour and firm texture. It’s naturally high in protein and packed with fibre, making it a great addition to your favourite grain bowl, sandwich or even tacos.

We’ve tossed the Lentil Tempeh in a smoky maple-harissa glaze and pan-fried it until golden. Layered into warm corn tacos with creamy guac and fresh tomato salsa, it makes an easy lunch or weeknight dinner, ready in 10 minutes.

Serves

Ingredients

For the Tempeh marinade

1 pack all plants Lentil Tempeh, cut into thin strips (about 1cm thick)

3tbsp harissa (we love the Belazu smoked harissa)

1 lime, juiced

For the Guac

2 ripe avocados

½ lime, juiced

½ small red onion, diced finely

Salt & pepper (to taste)

For the salsa

3 plum tomatoes, finely chopped

½ small red onion diced finely

½ lime, juiced

Salt, to taste

To serve

8 corn tacos

Handful of Coriander

1 red chilli, finely sliced (optional)

Method

1 Heat a drizzle of olive oil into a frying pan. Once hot, add the tempeh slices cooking for 3 minutes on each side until golden and crispy on the outside..

2 Meanwhile, mix the juice of a lime with harissa and maple syrup in a bowl, whisking to combine.

3 Mix the guacamole ingredients in a bowl together, seasoning with salt and pepper to taste.

4 Add ¾ of the harissa and maple glaze to the pan and allow to cook, until the tempeh is evenly coated (about 30 seconds – 1 minute)

5 Mix the salsa ingredients in a separate bowl, if making.

6 Once the tempeh has is cooked, pan fry your corn tacos for a couple of minutes on each side, then layer up starting with the guac, then the tempeh strips and top with the salsa and roughly chopped coriander and chilli, if using. Serve with a lime wedge to squeeze over.

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Ready in 15 mins