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Grilled jicama taco shell stuffed with tempeh, red cabbage, vegan cheddar, vegan ranch and cilantro with arroz verde.
Yield: 4 Servings
Jicama & Red Cabbage Slaw
1 ½ tablespoons lime juice
1 tablespoon finely chopped jalapenos
3/4 cup jicama, peeled and cut into 1/8-inch matchsticks (about 2 oz by weight)
½ cup red cabbage, coarsely shredded
Tempeh Taco Filling
¼ cup canola oil
1 cup (4 oz) minced yellow onion
2 tablespoons minced garlic
2 cups vegetable stock
8 oz crumbled tempeh
4 teaspoons tomato paste
2 teaspoons chili powder
2 teaspoons ground cumin
3 tablespoons minced fresh oregano OR 1 tablespoon dried oregano
3 tablespoons chopped fresh cilantro
Salsa Verde (makes 2 cups)
1 cup blanched and well-drained spinach (about 6 oz by weight)
1-2 jalapeno peppers, roughly chopped
1-2 cloves of garlic, roughly chopped
2/3 cup cilantro, washed and 3 inches of bottom stem removed, roughly chopped
1 ½ cups water
1 ½ teaspoons salt
Arroz Verde
1 1/2 cups water
3/8 teaspoon Kosher salt
Dash of white pepper
½ teaspoon margarine or canola oil
¾ cup white rice
1 tablespoon Salsa Verde
1 tablespoon canola oil
Coconut Yogurt Ranch Dressing (makes 2 cups)
2 cups vegan vanilla coconut yogurt
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped (optional)
4 teaspoons garlic powder
4 teaspoons onion powder
1 teaspoon Kosher salt
2 tablespoons olive or canola oil
4 teaspoons ground black pepper
Grilled Jicama
10 ½ oz fresh jicama, peeled
Jicama Tempeh Street Tacos
8 Grilled Jicama slices
1 pound Tempeh Taco Filling
4 oz vegan shredded cheddar cheese
4 oz Jicama & Red Cabbage Slaw
½ cup Coconut Yogurt Ranch Dressing
8 sprigs cilantro
Milk, Soy, Tree Nuts
Nutritional InformationTo Prepare Jicama & Red Cabbage Slaw:
Note – Rinse, drain and pat dry shredded cabbage to prevent excess bleeding into slaw. Add all ingredients together in a mixing bowl and toss until well-combined. Let sit for at least 15 minutes; this can be made up to a day in advance. Cover and keep cold in the refrigerator until ready to use.
To Prepare Tempeh Taco Filling:
In a sauté pan, heat oil over medium-high heat. Add onions and garlic. Sauté for 2 to 3 minutes until soft and translucent. Add vegetable stock and crumbled tempeh into stock. Add tomato paste and mix well. Add chili powder and cumin. Simmer for 3 minutes. Add fresh oregano and cilantro. Cook until tempeh is soft, and stock has evaporated. Keep hot until ready to use.
To Prepare Salsa Verde:
Combine all ingredients in a food processor or blender. Blend until smooth. Cover and keep cold in the refrigerator until ready to use.
To Prepare Arroz Verde:
Cook rice: bring water, salt, and pepper to a boil. Stir in margarine and rice. Reduce heat to a simmer, cover, and cook for 20-25 minutes until water has evaporated and rice is tender. Mix the hot rice with green sauce and canola oil. Keep warm until ready to eat.
To Prepare Vegan Ranch Dressing:
Note: May contain coconut if using coconut yogurt. Whisk all ingredients together until well combined. Cover and keep chilled in the refrigerator until ready to use.
To Prepare Grilled Jicama:
Preheat grill to 350 degrees F. Slice jicama very thinly (1/8-inch slices) with a very sharp knife or mandoline. Place jicama on grill. Cook for 2 minutes on each side until slightly wilted and with grill marks on each side.
To Assemble Jicama Tempeh Street Tacos:
Place 2 grilled jicama slices on a plate. Place the following ingredients in order on top of each jicama:
– 2 oz tempeh taco filling
– 1 Tbsp vegan cheese
– 1/4 cup cabbage slaw
Drizzle each jicama taco with 1 Tbsp dressing and garnish with 1 cilantro sprig. Serve immediately.
TIPS:
– Extra salsa verde can be drizzled over tacos, or used as a dip with tortilla chips, jicama chips, or as a marinade.
