1 splash red wine
3 tbsp tomato sauce
1 tsp paprika
1 tsp mix BBQ
1 tsp oregano
8-10 Taco shell
Corn, tomato and red onion for the salsa
Extra vergin olive oil
Salt & Pepper
In a saucepan heat a little oil and fry a finely chopped onion and a grated carrot.
Grind the tempeh or coarsely grate it, then add it to the saucepan. Add salt and pepper and after a couple of minutes sprinkle with red wine. Allow it to evaporate, then add the tomato sauce and other spices.
Cook for about 15 minutes. Add water or vegetable stock if it become too dry.
Prepare a salsa chopping in small cubes tomato and onion and adding some corn. Season well.
Thinly slice some iceberg salad.
Worm up the taco shell and compose the tacos!!