MEXICAN SLAW WITH CORIANDER & LIME TEMPEH
PREP + COOK TIME 35 MINUTES ( + REFRIGERATION) SERVES 4
Tempeh is a protein-rich fermented soy product available from health food stores and most supermarkets.
1 bunch coriander
1/3 cup (80ml) lime juice
¼ cup (60ml) tamari
1 teaspoon coconut sugar ¼ teaspoon ground cumin pinch of cayenne pepper
200g tempeh, cut into
1 large avocado (320g)
½ clove garlic, crushed
1 fresh long red chilli, seeded,
1 medium carrot (120g)
1 medium purple carrot (120g) 2 cups (160g) finely shredded
4 radishes (140g), trimmed,
1 tablespoon olive oil
2 tablespoons hulled tahini 2 teaspoons pure maple syrup 2 teaspoons coconut oil
8 soft wholegrain tortillas, warmed
1 Wash coriander well to remove all dirt from stems. Remove leaves from coriander; 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 well. Cover; refrigerate for at least 2 hours or overnight.
3 To make guacamole, coarsely mash avocado in a small bowl; stir in garlic, chilli and 1 tablespoon of the lime juice. Season to taste; cover tightly. 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 dressing to slaw; toss to combine. Season to taste.
6 Drain tempeh well. Heat coconut oil in a medium 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 guacamole.
Season to taste.