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Veggie tacos

Looking for a vegetarian alternative to tacos that doesn't compromise on taste? Try this version made with tempeh, roasted red peppers and apples, topped with sour cream, sun-dried tomato pesto and delicious cheddar cheese!

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10 min
4 to 6
3 min

  • Ingredients

    • 2 tbsp olive oil
    • 450g of tempeh cut into small cubes
    • 12 hard or soft taco shells
    • 1 cup roasted red peppers
    • 1 cup apples cut into small sticks
    • ¼ cup chopped red onion
    • 1 cup shredded cheddar cheese
    • ¾ cup sour cream
    • ½ cup sun-dried tomato pesto

  • Preparation

    1. In a large skillet over medium-high heat, heat the oil and cook the tempeh for 3 minutes or until nicely charred.
    2. Fill taco shells with tempeh, roasted red peppers, apple sticks and add sliced ​​onions and shredded cheese.
    3. Mix sour cream and pesto and drizzle the sauce over the tacos.

For the adventurers

Notes and tips

Replace tempeh with tofu or lentils.