Ingredients:
Taco shells heated according to package directions
2 Tablespoons olive oil
1 tsp. Bittersweet Herb Chili Pepper with Garlic Oil
1 Tbsp. Bittersweet Herb Farm Southwest Picante
1 small package of tempeh
1 can petite Artichoke hearts cut into small pieces
1 small cucumber cut into small pieces
Directions:
In a large skillet add olive oil, Bittersweet Herb Chili Pepper with Garlic Oil, and Bittersweet Herb Farm Southwest Picante on medium-high heat. Blend in Tempeh and fry until lightly brown.
Place cooked tempeh in taco shells and top with Artichoke hearts, cucumber, and Garlic Aioli (recipe below)
Aioli Sauce:
Ingredients:
1/4 cup plant-based butter (or regular butter)
1/4 Veganaise (or regular mayonnaise)
1 heaping Tbsp. Bittersweet Herb Farm Zesty Garlic Seasoning
1 tsp arrowroot
Directions:
In a small pan add plant-based butter and melt. Add Bittersweet Herb Farm Zesty Garlic Seasoning and sauté for about 5 minutes. Add mixture to Veganaise and arrowroot and mix well.
To watch the full video click on the link below:
https://www.facebook.com/BittersweetHerbFarm/videos/606500610278135/