Vegan Mexican Bowl with Al-Pastor Tempeh

Say hi to my healthy vegan Mexican bowl. Homemade pan-fried corn tortillas, spicy Al-Pastor tempeh, creamy guacamole and lots of fresh veggies! This delicious bowl is a result of letting the kids throw together what they like and it turned out amazing!

The Recipe

Vegan Mexican bowl with Al-Pastor Tempeh

Ingredients

For the corn tortillas:

2 3/8 cups / 300 g corn flour

1/2 teaspoon salt

1/2 + 1/3 cups / 200 ml water

For the tempeh:

8 ounces / 227 g of original tempeh, slices

4 tablespoons tomato paste

2 tablespoons apple cider vinegar

3 tablespoons apple juice

1/2 teaspoon salt

1 tablespoon taco spice

1/2 teaspoon paprika powder

dash of smoked paprika powder

1/2 teaspoon dried oregano

olive oil to cook

Serve with:

guacamole (make my vegan guacamole )

oven roasted tomatoes, corn, bell pepper, sweet potatoes and beans

lettuce, fresh cilantro

Instructions

1. In a bowl mix all ingredients for the corn tortillas and knead by hand until smooth. If the dough is to dry add more water.

2. For the tempeh mix all ingredients and marinate the tempeh.

3. Place the veggies on a baking tray. Season with salt and drizzle with olive oil. Bake at 410 °F / 210°C for about 40 minutes.

4. For the tortillas form balls about 2 inches (5 cm) big. Press flat either with a tortilla press or two cutting boards. Use parchment paper or foil to prevent the tortilla from sticking at the boards. Heat a little bit of olive oil in a pan and cook tortillas on both sides until golden brown. Season with taco spice. 

5. In a pan heat olive oil on medium heat and cook tempeh on both sides until golden brown.

6. Combine everything in a bowl and serve immediately! ENJOY!