Make these a few hours in advance for best results – finely slice the red onion and arrange on a plate. Add the vinegar, then cover with a second plate and weight it down with a heavy object.

Leave for up to two hours to press and pickle, then drain ready for use.

Fill a fry pan/saucepan with boiling water and boil the entire tempeh block for about 10 minutes, then remove with tongs and tip the water out.

Slice the tempeh as thin as you can lengthways, then do the same in the other direction, to create ‘mince’ strips. Transfer to a bowl and toss with a tablespoon of olive oil and set aside.

In a clean, dry fry pan, heat a tablespoon olive oil, and cook a finely minced yellow onion until golden.

Add 2 sliced garlic cloves and all spice, cook for a few minutes.

Finely slice the mushrooms then add to the pan with the tempeh and tomato paste, cooking for a further 5-10 minutes or until the mushrooms are done and the mixture looks uniform in colour.

Heat a cast iron skillet or a fry pan if you don’t have one, and dry toast the corn tortillas on each side.

To serve, spread each tortilla with hummus, then add taco meat, grated beet, fresh coriander, avocado slices and a squeeze of lime. Enjoy!