Here are those tacos I’ve been talking about !! They are vegan and healthy and they are AWESOME!
SO awesome, I don’t really have anything else to say about them except that should you make them.
Tuesday’s Tempeh Tacos
adapted from this recipe.
Ingredients
Marinade
3 T. sliced jalapeno peppers
2 T. water
about 2 T. lime juice
1/2 t. salt
1 tsp. chili pepper
1 tsp. cumin
1 tsp. red pepper powder
2 T. agave syrup
2 tsp. soy sauce
Tacos
1 pkg. organic tempeh
taco shells (I used Trader Joe’s organic shells)
taco add-ins: lettuce, tomato, pico de gallo, and organic/vegan cheese, if desired*
* I mashed up an avocado, added a splash of lime juice and a pinch of salt. I also added chopped tomato and Daiya pepperjack vegan cheese
How-To
Blend all marinade ingredients until smooth.
Using a hand grater or sharp knife, grate/finely chop tempeh until it resembles the texture of ground beef. Add tempeh to marinade and combine well.
Allow to marinate for several hours or overnight.
Preheat a skillet sprayed with cooking spray and saute tempeh until heated through and slightly toasted. Warm taco shells for just a few minutes in the oven and fill with spoonfuls of the tempeh and anything else your heart desires (I recommend avocado, tomatoes, peppers and vegan cheese!).
What’s tempeh? I’m so glad you asked! Tempeh is made from soybeans, like tofu, but has a firmer texture and higher content of protein, fiber and vitamins, due to its fermentation process, which also makes it easier to digest. Of all the soy products, tempeh is my favorite due to its nutty taste and filling qualities. It can be used in practically anything and is very easy to cook. Also like tofu, you can find tempeh in a few different varieties including “three grain,” “flax,” or previously marinated.
Now where are the tortilla chips and margaritas…
Here are those tacos I’ve been talking about !! They are vegan and healthy and they are AWESOME!
SO awesome, I don’t really have anything else to say about them except that should you make them.
Tuesday’s Tempeh Tacos
adapted from this recipe.
Ingredients
Marinade 3 T. sliced jalapeno peppers
2 T. water
about 2 T. lime juice
1/2 t. salt
1 tsp. chili pepper
1 tsp. cumin
1 tsp. red pepper powder
2 T. agave syrup
2 tsp. soy sauce
Tacos 1 pkg. organic tempeh
taco shells (I used Trader Joe’s organic shells)
taco add-ins: lettuce, tomato, pico de gallo, and organic/vegan cheese, if desired*
* I mashed up an avocado, added a splash of lime juice and a pinch of salt. I also added chopped tomato and Daiya pepperjack vegan cheese
How-To
Blend all marinade ingredients until smooth.
Using a hand grater or sharp knife, grate/finely chop tempeh until it resembles the texture of ground beef. Add tempeh to marinade and combine well.
Allow to marinate for several hours or overnight.
Preheat a skillet sprayed with cooking spray and saute tempeh until heated through and slightly toasted. Warm taco shells for just a few minutes in the oven and fill with spoonfuls of the tempeh and anything else your heart desires (I recommend avocado, tomatoes, peppers and vegan cheese!).
What’s tempeh? I’m so glad you asked! Tempeh is made from soybeans, like tofu, but has a firmer texture and higher content of protein, fiber and vitamins, due to its fermentation process, which also makes it easier to digest. Of all the soy products, tempeh is my favorite due to its nutty taste and filling qualities. It can be used in practically anything and is very easy to cook. Also like tofu, you can find tempeh in a few different varieties including “three grain,” “flax,” or previously marinated.
Now where are the tortilla chips and margaritas…