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Tempeh tacos, avocado cream, crispy rice chip and chili tomato salsa

  • 0h 12m
    • Préparer 2 min
    • Repos 0h
    • Préparer 10 min

Ingrédients

2 Personnes
  • 100 g Rice
  • 200 ml Sunflower oil
  • 1 pkg. Pkt. tortilla patties
  • 200 g Temepeh (beans, lentils, soy)
  • 2 tbsp. Sesame oil
  • 15 ml Soy sauce
  • 1 Large red onion
  • Sugar
  • 100 ml White wine vinegar
  • 1 Avocado
  • 0.5 Lemon
  • 50 g Vegan mayonnaise
  • Siracha sauce
  • Salt
  • 1 Large tomato
  • 1 Shallot
  • Chili
  • Salt, pepper
  • Some mint
  • Olive oil
  • 3 leaves Lettuce
  • Coriander
  • Limes
  • Lime peel

Preparation

Étape 1
Boil the rice with plenty of water, drain through a sieve, put in a blender and puree very finely. Spread the rice puree on baking paper and dry in the dehydrator for 24 hours.
g Rice
ml Sunflower oil
Étape 2
Peel the onion, cut into thin rings, lightly sugar and mix with the vinegar.
Large red onion
ml White wine vinegar
Étape 3
Peel and pit the avocado, cut in half and place one half in a bowl. Season with lemon juice, salt and pepper and finely chop with a fork or blender. Cut the other half into pieces and cover the taco with it.
pkg. Pkt. tortilla patties
Avocado
Lemon
Salt, pepper
Étape 4
Mix the mayonnaise with the Sriracha sauce depending on your taste and set aside.
g Vegan mayonnaise
Siracha sauce
Étape 5
Cut the tempeh into medium-sized cubes or slices, sear on a high heat and deglaze with soy sauce.
g Temepeh (beans, lentils, soy)
ml Soy sauce
Étape 6
Finely dice the tomato, shallot, chili and mint and season with a little salt, pepper and olive oil.
Large tomato
Shallot
Chili
Salt, pepper
Some mint
Étape 7
If necessary, cut the tortilla pattis slightly and toast them without oil in a crêpe pan until crispy on one side. Cover with the remaining ingredients and garnish with coriander. You can serve it with half a lime.
pkg. Pkt. tortilla patties
leaves Lettuce
Coriander
Limes
Lime peel