Tempeh Tacos with Mushrooms and Pickled Vegetables

Ingredients

• 1 red onion (100 g), cut in half and then thinly sliced
• 1 carrot (100 g), cut into thin matchsticks
• 100 g green cabbage, sliced thin
• 150 ml white wine or apple cider vinegar (or a mix of both)
• 150 ml water
• 1 1/2 tbsp sugar
• 1 tbsp salt
• 360 g tempeh (we use Bärta yellow pea tempeh)
• 1 yellow onion (150 g), chopped
• 4 garlic cloves, minced or pressed
• 1 tsp ground cumin
• 1 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• 2 tsp chipotle paste (or adobo sauce)
• 1 tsp maple syrup
• 100 ml toasted walnuts, chopped
• 250 g cremini mushrooms, quartered
• Olive oil
• Salt
• 2 tbsp mayonnaise (we use vegan)
• 2 tbsp yoghurt (we use oat based)
• 1 tbsp lime juice
• 1 clove garlic, minced or pressed
• 12 small or 8 medium tortilla breads