- Cook Lentils and Brown rice (from dry state)
- Boil water in small pot, add sugar/pepper/sriracha and simmer
- Add chopped Onions and minced Garlic once liquid had evaporated from Rice/Lentils
- Grill Tempeh, cool and slice
- Turn oven on low, warming Tortillas
- Add Chipotle Powder and Dill to small pot
- Slice Daiya, chop Tomato, Scallions, Radish & Cilantro
- MAKE AVOCADO CREAM
- Vegenaise
- Chopped Daiya
- Scallions
- Chipotle powder
- Cilantro
- Avocado
- Turn small pot on high boiling adhesive mixture and turn off
- Use adhesive to Tortilla after Tempeh and Daiya has been stuffed
- Seal and bake
- Construct deliciousness.
VeggHead BeerCyclist 