Mushroom, Zucchini & Tempeh Tacos
Plan for: 20 minutes
Yield: 2 servings
6 romaine lettuce leaves
½ block tempeh, crumbled
2 small zucchini, sliced
12 mushrooms, sliced
1 avocado, sliced
½ lemon, juiced
1 tsp taco seasoning
½ tsp garlic powder
¼ tsp sea salt
¼ tsp cayenne Pepper
1 tbsp avocado oil
Hope Foods Cilantro Jalapeño Hummus
- Rinse the romaine lettuce, and allow it to dry over a paper towel.
- Prep and cook the vegetables. Add ½ tbsp of avocado oil to a pan, and sauté both the mushrooms and zucchini. Season with garlic powder, cayenne, and sea salt. Cook until the zucchini is slightly blackened on both sides. Remove from heat, and set aside.
- Season tempeh with taco seasoning, and lemon juice. In the same pan, add ½ tsp of avocado oil, and cook tempeh for about 5 minutes, until slightly golden. Combine with vegetable mixture.
- Plate the romaine lettuce onto two plates. Add spoonful’s of mixture onto each leaf. Top with sliced avocado, cilantro, additional lemon, and dollops of hummus.
Recipe created by: @cultivatewithkruti