BBQ Hempeh Tacos with Jicama-Sweet Orange Slaw

Vegan | Gluten Free | Simple & Easy | 30 Minutes Or Less

Tacos! What’s not love? Nothing, absolutely nothing.

Can you say delicious, beautiful, vegan, and gluten free? These tacos say, “yep”, to all of the above! We promise; you won’t miss the meat, and you won’t miss the cheese or sour cream.

We used Raspberry Habañero BBQ Hempeh from Smiling Hara. If needed, you may marinate plain tempeh in a sweet-spicy bbq sauce. For the slaw, we used Bro Joe’s Lil Dressings. A homemade orange vinaigrette would be a good substitute, or your favorite store bought brand. Be sure to make the slaw first, so it has time to marinate while you prepare the rest of the ingresients.

The below measurements yield approximately 6 tacos, but recipe can be multiplied with ease. 1 or 2 tortillas may be used for each taco.

Print Recipe
BBQ Hempeh Tacos with Jicama-Sweet Orange Slaw
Prep Time 10 Minutes
Cook Time 4 Minutes
Passive Time 15 Minutes
Servings
Tacos
Ingredients
The Tacos
Jicama-Sweet Orange Slaw
Prep Time 10 Minutes
Cook Time 4 Minutes
Passive Time 15 Minutes
Servings
Tacos
Ingredients
The Tacos
Jicama-Sweet Orange Slaw
Instructions
Jicama-Sweet Orange Slaw
  1. In a medium bowl, combine all ingredients. Stir to combine, cover, and refrigerate. Stirring occasionally to coat, marinate for at least 15 minutes.
The Tacos
  1. Slice hempeh (or tempeh) into 8 equal portions.
  2. In a medium pan, heat oil over medium-low temperature. Add hempeh to pan, and cook for 2-3 minutes per side, or until browned.
  3. In a single or double layer, place tortillas on a flat surface. Top with equal amounts of hempeh. Layer with cabbage, slaw, 2 jalapeño rings and cilantro. Serve with additional slaw and a lime wedge.
Recipe Notes

*Hempeh may also be chopped or sliced after cooking.
*Bonus toppings: grated carrot, raw pumpkin seeds.

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