#tempehtacos

[universalhorrorfilms]

These Chipotle Tempeh Tacos with Peach Salsa are bursting with flavor and perfect for a vegan taco night. The smoky chipotle-spiced tempeh pairs perfectly with the sweet and tangy peach salsa, creating a deliciously satisfying meal.

Ingredients: 8 oz tempeh, crumbled. 2 tbsp chipotle peppers in adobo sauce, minced. 2 tbsp olive oil. 1 tsp smoked paprika. 1 tsp garlic powder. 1/2 tsp cumin. 1/2 tsp salt. 8 small corn tortillas. 2 ripe peaches, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. Juice of 1 lime. Salt to taste. Optional toppings: avocado slices, shredded lettuce, vegan sour cream.

Instructions: Crumble the tempeh and add it to a bowl. Add the minced chipotle peppers, smoked paprika, garlic powder, cumin, and salt. Set a pan on medium heat and add the olive oil. Add the tempeh mixture that has been seasoned. Cook for 5 to 7 minutes, stirring every now and then, until the tempeh is golden brown and crispy. Add the diced peaches, red onion, cilantro, lime juice, and salt to another bowl and mix them together while the tempeh cooks. Mix well. Use a different pan or oven to warm up the corn tortillas. To make the tacos, put a spoonful of the chipotle tempeh mixture in the middle of each tortilla and top with peach salsa. If you want, you can add extras like vegan sour cream, avocado slices, or shredded lettuce. Serve right away and enjoy!

Calvin F

[dailyveganmeal]

Amazing 30 Minute Vegan Tempeh Tacos

We followed much of this recipe from TheLiveInKitchen. We thank them so much for the inspiration! We adore tempeh. If you aren’t familiar, tempeh is just fermented soy beans. It's a much more dense texture than tofu, sort of like a chicken texture. Tempeh can be used in all kinds of great meals, including these marvelous vegan tempeh tacos. 1 cup of tempeh has about 30g of protein and is full of probiotics! Don't be scared to give tempeh a try! This recipe turned out great! The seasoning is better than any taco seasoning from a pouch. Top your tacos with salsa, avocado, cabbage or salad mixture and you are set.

Vegan Tempeh Tacos

Vegan Tempeh Tacos

The Best Vegan Tempeh Tacos

Vegan Tempeh Mexican-style Tacos 8 oz tempeh (chopped very small)2 tbsp olive oil1 bell pepper (sliced thin and long)5 mushrooms (chopped)2 tbsp chili powder1 tbsp cumin1 tsp corn starch1 tsp sea salt2 tsp onion powder1.5 tsp garlic powder1 tsp ground coriander1/2 tsp ancho chile powder3 tbsp tomato paste4 tbsp watertortillasOther Optional Ingredients1 avocado1/4 lime (Juice)1 tomato (diced)vegan sour cream (optional)shredded vegan cheese ((we like Follow Your Heart brand))shredded cabbagesalsa In a small/medium bowl combine chili powder, cumin, corn starch, sea salt, onion powder, garlic powder, ground coriander, and ancho chile powder.Add tomato paste and water to spice mixture. Stir well.Chop up the tempeh into very small pieces.Heat up 1 tbsp. olive oil and cook bell pepper slices for 3-4 minutes on medium heat.Add chopped tempeh, mushrooms, and spice paste. Stir well, reduce heat to medium-low, and cook for ~7 minutes. If mixture looks too dry you can add small amounts of water.While tempeh mixture cooks, you can heat up the tortillas, by microwaving them for 30 seconds covered with a towel.If you are using avocado, tomato, and lime juice, you can chop them up, and mix them together.Make your tacos with all toppings of your choice, and enjoy! Shopping List for Vegan Tempeh Tacos Our list is affiliate links. They help us out, at no extra cost to you! Tempeh (bulk)Olive OilChili PowderCuminCorn StarchSea SaltOnion PowderGarlic PowderGround CorianderAncho Chile PowderTomato PasteTortillasShredded Vegan Cheese (bulk - I've heard this brand is incredible!)Salsa Read the full article

[kayla-stark]

The FOODIES show at @lightgreyartlab opened yesterday! 100 or so artists illustrated recipes they love! And boy do I love TEMPEH TACOS! Too bad these ingredients don’t seem to get along. 😂🌮🤠 . . . . . . . #illustration #lgalfoodies #lightgreyartlab #food #tempehtacos #tacos #artshow #gouache #coloredpencil #panpastel #drawing

[yencooking]

Top 10 must have superfood with Recipes! Tempeh Tacos

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Tempeh https://amzn.to/2ITDzt7

[forkingvegetables]

Whole Food Plant Based Recipes: Tempeh n' Veggie Tacos

[gencottraux]

Bob cooks #tempehtacos and #friedpadronpeppers #purplecarrotxo #whatveganseat #worldsbestboyfriend (at Oakland, California)

[typicalvegangirl]

🌺tempeh tacos🌺 🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸 #tempehtacos #vegan #veganforhealth #veganfortheanimals #veganfortheplanet #veganforthepeople #plantbased #plantpowered #vegansofig #veganfoodshare #veganaf #vegansofinstagram #crueltyfree #whatveganseat #yesitsvegan #veganrecipes #veganfood #veganfoodie

[veganfatkid]

Monster plate of 🌮🌮🌮 - #TempehTacos at @tribalcafela🌱 - #MyFavouriteProtein 💪🏻#Tempeh💚 #TacoTuesday (at Tribal Cafe)

[thegroovysmoothiecafe]

Lettuce wrap tacos. Yes please! Soybeans, rice, bell pepper, tomato, onions, garlic #homemade #vegansofig #tempehtacos #tastethelove #satisfyyourhunger (at Push Fitness West)

[100vegtacos]

Taco #2 - Blackened Tempeh and Indian-Spiced Black Bean Tacos

When Chris came home from the store with more taco supplies, I tried to explain that by "100 tacos" I didn't mean tacos for every meal until the project was over. He sang a song called "tacos every day" and it wasn't encouraging.

The tempeh and black bean tacos tonight fell on the side of vegan friendly with nary a cheese nor cream in sight. Therefore, I hope Larkin considers this a challenge (when she's done with school and life-pressures and whatever) to beat us at our own game.

~~~~~~~~

Chris's Highly Precise Recipe:

Makes six tacos

What You’ll Need:

4 tablespoons vegetable oil

Medium sauté pan with tight-fitting top

1 white onion, roughly chopped

4 cloves garlic, crushed and finely chopped

15-ounces canned black beans (prepared dried beans with 1/4 cup water or stock if you prefer)

Large non-stick sauté pan

8-ounce tempeh ‘slab’ (Don’t use the sliced or crumbled stuff if possible)

1/4 teaspoon dried turmeric

1/4 teaspoon dried cumin

1/8 teaspoon dried coriander

6 flour or corn tortillas, warmed

1 avocado, thinly sliced

2 yellow or Roma tomatoes, chopped

1 bunch chopped cilantro, for garnish, to taste

2 limes, for squeezing and serving

Hot sauce, for serving, optional

  How To Cook The Thing

Step 1: Heat 2 tablespoons of vegetable oil in a medium sauté over medium-low heat until hot. Add the onion and cook until translucent and softened, about 2 to 3 minutes. Add the garlic and sauté for an additional minute.

Step 2: Drain half the liquid out of the black beans and add the rest to the saucepan with the onions and garlic. Cover the mixture with a tight-fitting top and continue cooking over medium-low heat, checking and stirring the beans regularly.

(They should be a thick, almost paste-like mixture. You want them to have just enough moisture to spread on a tortilla without caking and drying out.)

Step 3: Heat 2 tablespoons of vegetable oil in a large non-stick sauté pan and heat on high until just smoking. Add the tempeh and cook for about 3 minutes on each side or until the outside is just blackened.

Step 4: Remove the tempeh from heat and place it on a cutting board. Roughly chop the tempeh into a crumble or into small cubes. Dealer’s choice.

Step 5: Add the turmeric, cumin and coriander to the beans. Remove them from heat and stir the mixture to thoroughly combine the dried spices with the hot beans.

Step 6: Plate your tortillas and divide the beans among them, using a spoon to place them in the center of each tortilla. Top the beans with an even amount of the tempeh mixture.

Step 7: Place the avocado slices to one side of the tempeh on each tortilla, making sure to divide the avocado evenly. The person who doesn’t get as much avocado as everyone else WILL notice.

Step 8: Top each taco with chopped yellow or Roma tomatoes and cilantro to taste. Squeeze a lime wedge over each taco and serve with plenty of extra lime wedges and your favorite hot sauce.

  Tempeh Tip! You don’t want the tempeh to be a uniform black color on the outside – you just want about half of the surface blackened. The other parts should be a deep brown color. Watch your tempeh and pay attention to how it changes color the first time you cook it. And don’t worry, it’s not like meat, so flipping it over too much isn’t a problem as long as you’re careful not to break your tempeh ‘slab’ into pieces.

~~~~~~~~

Verdict:

Chris thought that more lime could have been used throughout. I went a little too insane with the hot sauce and jalapeño slices. I have no one but myself to blame for my face being on fire for half the meal.

It was agreed that I am incapable of writing decent reviews because every time a taco is placed in front of me, I'm really happy there are tacos in front of me. That task will have to fall to one of my comrades.

Up next: more planning and better photography!

[yencooking]

Top 10 must have superfood with Recipes!

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