MEX­I­CAN SLAW WITH CO­RIAN­DER & LIME TEM­PEH

PREP + COOK TIME 35 MIN­UTES ( + REFRIGERATION) SERVES 4

The Australian Women’s Weekly Food Magazine - - Lifestyle Vegan -

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

5mm-thick slices

1 large av­o­cado (320g)

½ clove gar­lic, crushed

1 fresh long red chilli, seeded,

chopped finely

1 medium car­rot (120g)

1 medium pur­ple car­rot (120g) 2 cups (160g) finely shred­ded

savoy cab­bage

4 radishes (140g), trimmed,

sliced thinly

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.

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