Guac

BBQ tempeh tacos

BBQ tempeh tacos
Julie van den Kerchove
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BBQ tempeh tacos

Julie van den Kerchove

My love for Mexican cuisine originated in San Diego, right on the California-Mexico border. There I tasted a "raw vegan taco" for the first time: a leaf of savoy cabbage filled with minced walnut, vegetables and guacamole. Here I use simple omelettes as a grain-free alternative to wheat or corn wraps. Delicious as an extensive breakfast, Sunday brunch or quick lunch with tomato salsa and avocado!

Macros(per serving)

568Kcal

Fat

66% (41 g)

Protein

18% (26 g)

Carbs

16% (23 g)

13 g Net, 10 g Fiber

Rate

Ingredients

Servings

Egg
2 pieces
Olive oil (extra vierge)
1 Tbsp
Tempeh (smoked)
85 g
Celtic sea salt
1 pinch
Black pepper
1 pinch
Paprika powder (smoked)
1 pinch
Dried turmeric
to taste
Mixed lettuce
100 g
Cherry tomatoes
5 pieces
Avocado
12 piece
vegan cheese (grated)
25 g
Fresh coriander
1 hand

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

12 min

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Details

Allergens

Fruit, Nightshade, Chicken egg

Diet

Keto, Vegetarian

Course

Dinner

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