Thermomix tempeh and potato tacos
This delicious taco recipe is perfect for a Mexican entrée, snack, or for a whole meal itself. Super satisfying, easy to make and full of flavour it wont disappoint!’
+ gluten free option (use gluten-free tacos)
+ dairy free
1 brown onion, peeled and halved
2 cloves garlic, peeled
1 large red capsicum, ends cut off and halved
10g olive oil
1 tsp chilli flakes
2 tsp sweet paprika
1 tsp ground cumin
2 tsp salt flakes
1 tbsp lime juice, plus extra lime wedges to serve
60g vegetable stock
650g red potatoes (about 4 large), chopped into bite-size pieces
300g tempeh, chopped into bite-size pieces
2 packets soft corn tacos, to serve
1 jar jalapenos, to serve
1 avocado, to serve
Salsa, to serve
Preheat oven to 180 degrees.
Place onion and garlic into TM bowl, chop for 3 seconds, speed 5.
Add red capsicum and chop for 2 seconds, speed 4.
Add oil, spices, salt, lime juice, stock, potatoes and tempeh, mix for 10 seconds, reverse speed 2.
Lay out on baking tray and cover with foil, bake for 20 minutes.
Remove foil and bake for another 15 minutes, or until potatoes are cooked and crispy.
Serve with soft corn tacos jalapenos, guacamole and your favourite salsa.