Slow Cooker Hawaiian “Chicken” Tacos

• Add all the “chicken” ingredients to your slow cooker and mix together. Slow cook for 4 hours on high or 8 hours on low. Once done, stir together to ensure everything is even.
• An hour before serving, prepare your coleslaw. In a large bowl, mix together the vegan mayonnaise, lime juice, lime zest, apple cider vinegar, agave, grated ginger, and chopped cilantro. Then add the coleslaw mix and toss until evenly combined. Set in the fridge to chill.
• Serve the tempeh and coleslaw on warmed corn tortillas. Top with fresh lime juice and cilantro, and enjoy!

Meal Prep Instructions

• Place all of the taco ingredients in a gallon-sized ziplock bag. Seal tightly removing as much excess air as possible. Refrigerate for up to 48 hours (or place directly in freezer).
• When ready to cook, dump contents of bag into crockpot and cook as usual. Serve on warmed corn tortillas with fresh coleslaw.

Freezer Instructions

• Place all of the taco ingredients in a gallon-sized ziplock bag. Seal tightly removing as much excess air as possible. Place in freezer for up to 3 months.
• When ready to cook, dump contents of bag into crockpot, frozen, and cook as usual. Serve on warmed corn tortillas with fresh coleslaw.