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@lyheak030610: Amm mg has ឥវ៉ានស្អាតយកតែមែនទែន សាហាវព្រៃផ្សៃ😭🤤 #ShopeeCambodia #ShopeeHaul

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Region: KH
Tuesday 18 August 2026 12:00:46 GMT
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2026-08-19 10:10:30
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Ready to smash your face into these Smashed Chipotle Tempeh Tacos made with @Tempehine 😛 You’ll find this #canadianmade tempeh at most grocery stores in Ontario 🇨🇦 I suggest you incorporate this plant-based protein into your weekly meal plan no matter what diet you follow, and this easy taco recipe is a good place to start 👇 🌮 RECIPE 🌮 10 x 5-inch tortillas 1 pkg Tempehine original 1 C canned black beans, drained and rinsed 1 tsp chipotle seasoning 1 tsp smoked paprika sea salt, to taste ¼ C avocado oil 1 C vegan cheese shreds 2 C coleslaw ⅓ C dressing of your choice for coleslaw ½ avocado, cubed freshly chopped cilantro, as garnish Break up the tempeh into chunks into a bowl. Then use a potato masher, fork or a pastry blender to get it really crumbled and mashed. Incorporate black beans as well once the tempeh is processed. Combine avocado oil, chili powder, smoked paprika, and sea salt to taste, until well mixed. Smash a handful of the mixture onto tortillas. Heat a pan over medium to medium-low heat with a coating of oil. Combine coleslaw with a dressing of your choice. I used the hot for food ranch! And some lime juice to taste and mix well. Place filling side down into the hot pan. Cook for 3 to 4 minutes or until crispy. Flip the tortillas and place a small amount of cheese shreds on top of the filling. Add a splash of water to the pan, and place a lid on the pan for 1 to 2 minutes to melt the cheese. Remove the smashed tacos from the pan into taco holders. Once all the tacos are cooked, add coleslaw, avocado and cilantro to each one and enjoy immediately!
Ready to smash your face into these Smashed Chipotle Tempeh Tacos made with @Tempehine 😛 You’ll find this #canadianmade tempeh at most grocery stores in Ontario 🇨🇦 I suggest you incorporate this plant-based protein into your weekly meal plan no matter what diet you follow, and this easy taco recipe is a good place to start 👇 🌮 RECIPE 🌮 10 x 5-inch tortillas 1 pkg Tempehine original 1 C canned black beans, drained and rinsed 1 tsp chipotle seasoning 1 tsp smoked paprika sea salt, to taste ¼ C avocado oil 1 C vegan cheese shreds 2 C coleslaw ⅓ C dressing of your choice for coleslaw ½ avocado, cubed freshly chopped cilantro, as garnish Break up the tempeh into chunks into a bowl. Then use a potato masher, fork or a pastry blender to get it really crumbled and mashed. Incorporate black beans as well once the tempeh is processed. Combine avocado oil, chili powder, smoked paprika, and sea salt to taste, until well mixed. Smash a handful of the mixture onto tortillas. Heat a pan over medium to medium-low heat with a coating of oil. Combine coleslaw with a dressing of your choice. I used the hot for food ranch! And some lime juice to taste and mix well. Place filling side down into the hot pan. Cook for 3 to 4 minutes or until crispy. Flip the tortillas and place a small amount of cheese shreds on top of the filling. Add a splash of water to the pan, and place a lid on the pan for 1 to 2 minutes to melt the cheese. Remove the smashed tacos from the pan into taco holders. Once all the tacos are cooked, add coleslaw, avocado and cilantro to each one and enjoy immediately!
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