Recipe

Vegan Mexican slaw with tempeh and guacamole

Keep dinner light and lovely with this flavoursome vegan slaw! It's packed with bright colours thanks to all the wonderful fresh vegetables, and the Mexican-style tempeh adds a scrumptious dose of protein.

Feb 18, 2020 9:57pm
  • 35 mins preparation
  • Serves 4
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Ingredients

  • 1 bunch coriander
  • 1/3 cup lime juice
  • 1/4 cup tamari
  • 1 tsp coconut sugar
  • 1/4 tsp ground cumin
  • Pinch of cayenne pepper
  • 200 g tempeh, cut into 5mm slices
  • 2 carrots
  • 2 cups finely shredded savoy cabbage
  • 4 radishes, trimmed, thinly sliced
  • 1 tbsp olive oil
  • 2 tbsp hulled tahini
  • 2 tsp maple syrup
  • 2 tsp coconut oil
  • 8 soft wholegrain tortillas, warmed
Vegan guacamole
  • 1 avocado
  • 1/2 clove garlic, crushed
  • 1 long red chilli, deseeded, finely chopped
  • 1 tbsp lime juice

Method

  • 1
    Wash the coriander well to remove all dirt from stems. Remove leaves; reserve for slaw. Finely chop roots and stems.
  • 2
    Combine 2 tablespoons of the lime juice with tamari, sugar, cumin, cayenne pepper and chopped coriander root and stem in a shallow bowl. Add tempeh; toss to coat. Cover; refrigerate for at least 2 hours or overnight.
  • 3
    Make Vegan guacamole (see below).
  • 4
    Using a vegetable peeler, peel carrots into long, thin ribbons. Combine carrot, cabbage, radish and coriander leaves in a large bowl.
  • 5
    Combine olive oil, remaining lime juice, tahini and syrup in a jug or bowl. Add to slaw; toss to combine. Season to taste with salt and pepper.
  • 6
    Drain tempeh well. Heat coconut oil in a frying pan over medium-high heat. Add tempeh; cook for 1 minute each side or until golden.
  • 7
    Serve the tortillas topped with slaw, tempeh and vegan guacamole; season.
Vegan guacamole
  • 8
    Coarsely mash avocado in a bowl; stir in garlic, chilli and lime juice. Season to taste; cover tightly until time to serve.

Notes

Tempeh is a protein-rich fermented soy product, available from supermarkets. You could also serve the tempeh with tahini, yoghurt or beetroot hummus. We used both regular and purple carrots.

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