Peanut Butter Tacos
Every vegan taco I’ve ever eaten tasted like nobody GAF (that stands for Gave a Fuck) about making it. They lazily slapped some lettuce on a tortilla, maybe some guac (if you were lucky) and mock meat, then acted like that was good enough for you. Somebody needed to fix this dire vegan taco situation, and that somebody is me. You like peanut butter? Of course you do. You like Sriracha? Who doesn’t? You like smoked tempeh? Hell yeah you do. You like pretty colors and mangoes? You’re going to love this.
Shout out to Shira Devash for helping me think of the Sriracha Slaw.
7 oz. Smoked Tempeh, sliced thinly (you can use regular tempeh and mix up some EVOO and smoked paprika until it becomes a paste and coat it)
1 C shredded carrot
1 C shredded red cabbage
1 mango, peeled and juilenned
1 T Sriracha
1 T sesame oil
Juice of 2 limes
½ C peanuts
6 tortillas (corn, flour, the hippie spouted kind)
6 T peanut butter
Preheat your oven to 350F. Line a baking sheet with the tempeh. Bake it for 15 minutes.
Meanwhile, combine your shredded fruit and veg in a large bowl with a pinch of salt.
In a smaller bowl, whisk the Sriracha, sesame oil, and lime juice together until combined.
Pour the dressing over the slaw, add the peanuts and mix well. Set aside and let the flavors combine.
Pull the tempeh out of the oven when finished. Stack 6 tortillas, and wrap them in aluminum foil. Put that in the oven for 20 minutes to get them taco ready and hot.
Remove the tortillas when done. Spread 1 T of peanut butter on each tortilla (the PB will get all melty and awesome. I know. I love you too).
Fill the tacos with the baked tempeh and Sriracha Slaw and crush ‘em.