BBQ tempeh tacos
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 le...
Macros(per serving)
568Kcal
Fat
66% (41 g)
Protein
18% (26 g)
Carbs
16% (23 g)
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)
Rate
Ingredients
Servings
Instructions
Difficulty
Normal
Prep time
10 min
Cook time
12 min
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Details
Allergens
Fruit, Nightshade, Chicken eggDiet
Keto, VegetarianCourse
Dinner