Tempeh Tequila Taco Sliders

2.9 (21 reviews)
Vegan

Tempeh Tequila Taco Sliders

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Ingredients

  • 1 pkg.  soy tempeh (try Lightlife brand), sliced into strip
  • 1 Tbsp. neutral-tasting oil (safflower or refined coconut)
  • 1/2  medium white onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 red bell pepper, cut into thinly sliced strips
  • 1/3 cup + 2 Tbsp. tequila
  • 1 1/2 Tbsp. brown rice syrup
  • 2 Tbsp. lemon juice
  • 1/2 cup soy milk creamer (try Wildwood brand)
  • 1/2 tsp. sea salt
  • 1/2 tsp. finely ground black pepper
  • 1 tsp. dried oregano
  • 1/4 tsp. dried ground cumin
  • 1/4 tsp. ground Ceylon cinnamon
  • 8–10 mini organic corn tortillas
  • 1/4 head green and/or purple cabbage, thinly sliced
  • 1 small tomato, diced
  • 1/4 cup vegan sour cream, for garnish (optional)

Instructions

  • Add 1 inch of water to a 6-quart pot and place a steamer basket inside. Bring to a simmer with the lid on. Steam the soy tempeh for about 5 to 7 minutes. Roughly chop when cooled slightly, then set aside.
  • Heat a skillet and add the oil. Sauté the onion, garlic, and red bell pepper until soft, about 4 to 5 minutes. Add the tempeh, 1/3 cup of the tequila, brown rice syrup, lemon juice, soy milk creamer, sea salt, pepper, oregano, cumin, and cinnamon. Cook until golden, about 8 to 10 minutes, stirring frequently. Add the remaining tequila during the last 2 minutes of cooking. Remove from the heat.
  • To form the tacos, add the tempeh mixture to the tortillas. Top with the cabbage, tomato, and vegan sour cream.

Makes 4 to 6 servings

© Spork Foods, 2013

[peta-video youtube=”-WHBhdm_9K4″]

Rated 2.9/5 based on 21 reviews

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“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

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