Vegan hot ‘honey’ tempeh tacos recipe
 Golden tempeh pieces glazed with agave and sriracha are served with avocado to make simple vegan tacos. Tempeh is a great source of protein for anyone who doesn't eat meat and using an air fryer ensures it's nice and crisp. Each serving (excluding the mayonnaise) provides 879 kcal, 33g protein, 93g carbohydrate (of which 23g sugars), 39g fat (of which 8.9g saturates), 12g fibre and 5.3g salt. For this recipe you will need an air fryer. 500ml/18fl oz vegetable stock200g/7oz tempeh, cut into thin strips1 tbsp vegetable oil 500ml/18fl oz vegetable stock 200g/7oz tempeh, cut into thin strips 1 tbsp vegetable oil 1½ tbsp light soy sauce 1 tbsp sesame oil 2 tbsp agave syrup1 tbsp sriracha 2 garlic cloves, crushed 1½ tbsp light soy sauce 1 tbsp sesame oil 2 tbsp agave syrup 1 tbsp sriracha 2 garlic cloves, crushed 8 mini flour tortillas handful shredded lettuce1 avocado, sliced 2 tbsp vegan mayonnaise (optional)1 lime, sliced into wedges (optional)drizzle of sriracha 8 mini flour tortillas handful shredded lettuce 1 avocado, sliced 2 tbsp vegan mayonnaise (optional) 1 lime, sliced into wedges (optional) drizzle of sriracha Method To cook the tempeh, bring the vegetable stock to the boil in a small saucepan. Add the tempeh strips and cook for 5 minutes. Drain well. For the marinade, combine the soy sauce, sesame oil, agave, sriracha and garlic in a large shallow bowl. Add the tempeh to the marinade and stir to make sure each piece has been fully coated. Leave to marinate for 30 minutes if possible. Place the tempeh in an air fryer basket and baste with half the marinade. Put into an air fryer at 200C for 12–15 minutes until golden and crisp on the edges, turn half way through and baste with the remaining marinade.Layer the vegan mayonnaise (if using), lettuce, avocado and tempeh onto the tortillas, add a squeeze of lime (if using) and a drizzle of sriracha to finish. To cook the tempeh, bring the vegetable stock to the boil in a small saucepan. Add the tempeh strips and cook for 5 minutes. Drain well. To cook the tempeh, bring the vegetable stock to the boil in a small saucepan. Add the tempeh strips and cook for 5 minutes. Drain well. For the marinade, combine the soy sauce, sesame oil, agave, sriracha and garlic in a large shallow bowl. Add the tempeh to the marinade and stir to make sure each piece has been fully coated. Leave to marinate for 30 minutes if possible. For the marinade, combine the soy sauce, sesame oil, agave, sriracha and garlic in a large shallow bowl. Add the tempeh to the marinade and stir to make sure each piece has been fully coated. Leave to marinate for 30 minutes if possible. Place the tempeh in an air fryer basket and baste with half the marinade. Put into an air fryer at 200C for 12–15 minutes until golden and crisp on the edges, turn half way through and baste with the remaining marinade. Place the tempeh in an air fryer basket and baste with half the marinade. Put into an air fryer at 200C for 12–15 minutes until golden and crisp on the edges, turn half way through and baste with the remaining marinade. Layer the vegan mayonnaise (if using), lettuce, avocado and tempeh onto the tortillas, add a squeeze of lime (if using) and a drizzle of sriracha to finish. Layer the vegan mayonnaise (if using), lettuce, avocado and tempeh onto the tortillas, add a squeeze of lime (if using) and a drizzle of sriracha to finish. Recipe tips If you don't have an air fryer, you can cook the tempeh in a pan instead. In step 3, preheat a frying pan over a medium heat and add a tablespoon of vegetable oil. Cook the tempeh for 3 minutes on each side or until browned and golden. Pour in the remaining marinade and allow to reduce so that it sticks to the tempeh.