Orange Ancho Pan-Glazed Tempeh Tacos with Grapefruit Slaw

Orange Ancho Pan-Glazed Tempeh Tacos with Grapefruit Slaw

veganrecipereview.com

First, I'd like to say WOW to the glaze on the tempeh! I've never done a glaze like this before and it was so easy, and so delicious! Sutton said it seemed

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Cooking tools:

  • Citrus press
  • Microplane
  • Garlic press
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Skillet
  • Stove
  • Spatula
  • Wooden spoon
  • Measuring spoon
  • Measuring cup
  • Grater
  • Paper towel
  • Microwave
  • Plate
  • Colander

Ingredients

  • 1/2 small green cabbage, cored and shredded
  • 1 small carrot, grated or finely sliced into thin pieces
  • juice of 1 grapefruit
  • 2 tbsp extra virgin olive oil
  • 3 green onions, sliced finely
  • salt
  • pepper
  • 1 cup freshly squeezed orange juice (3-4 large juicy oranges)
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons tamari (or soy sauce)
  • 1 1/2 tablespoons mirin
  • 2 teaspoons maple syrup
  • 1/2 teaspoon ground ancho chili powder
  • dash of cayenne pepper
  • 2 small garlic cloves, crushed
  • 8 ounces of tempeh (I used 3 grain)
  • 2 tablespoons coconut oil
  • 6 corn tortillas, warmed
  • 1 ripe avocado, peeled, pitted + sliced
  • a handful of cilantro leaves
  • sriracha or other hot sauce

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