Ingredients
Vegan guacamole
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.
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.
Note
