TEMPEH TACOS
Hearty and protein-packed vegan Tempeh Tacos with chili spices, sweet potato and lime. Sweet and smoky, they're filling, flavorful and ready in 25 minutes!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 25m
Number Of Ingredients 15
Steps:
- In a small mixing bowl or larger liquid measuring cup, whisk together the water, lime zest, lime juice, maple syrup, chili powder, liquid smoke, smoked paprika, cumin, garlic powder, and onion powder. Set aside.
- With a box grater, plane-style grater, or the shredding blade of a food process, shred the sweet potato (no need to peel it). You should have about 2 heaping cups. Set aside.
- Heat the oil in a large nonstick skillet over medium heat. Break the tempeh into small pieces. Cook, continuing to break it up, for 2 minutes until just turning golden. Fold in the sweet potato, dispersing it evenly with the tempeh. Stir in the soy sauce. Cook until the sweet potato begins to soften, about 4 minutes more.
- While the sweet potato cooks, warm the tortillas. I like to spread them on a baking sheet and pop them into a 300 degree oven for a few minutes. You also can warm them in an ungreased skillet, cooking them for a minute or two on each side. If you'd like to keep them warm for a longer period, stack them, then wrap them in foil until ready to serve or keep them wrapped in a 200 degree F oven.
- Add the sauce. Let cook until the sauce has thickened slightly, about 3 more minutes. Taste and adjust seasoning as desired. Pile inside the warm tortillas, add any and all toppings, and enjoy!
Nutrition Facts : ServingSize 1 (of 4), without tortillas or toppings, Calories 234 kcal, Carbohydrate 26 g, Protein 13 g, Fat 11 g, SaturatedFat 2 g, Fiber 4 g, Sugar 6 g
TEMPEH TACOS RECIPE BY TASTY
Here's what you need: tempeh, olive oil, yellow onion, jalapeño, low sodium soy sauce, cumin, chili powder, garlic powder, black pepper, tortilla
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Add tempeh to food processor and pulse until a crumbly consistency is formed, making sure not to over-pulse.
- Heat olive oil in pan over medium heat. Once the oil begins to shimmer, add the onion and sauté for 3 minutes.
- Add jalapeño and sauté for 2 more minutes, or until onion is translucent.
- Add ground tempeh and sauté for 4 minutes, or until tempeh is slightly golden.
- Add soy sauce, cumin, chili powder, garlic powder and black pepper and continue to sauté for 3-5 more minutes or until desired consistency is reached.
- Serve on warm tortillas with desired taco toppings.
- Enjoy!
Nutrition Facts : Calories 324 calories, Carbohydrate 16 grams, Fat 19 grams, Fiber 1 gram, Protein 25 grams, Sugar 1 gram
TEMPEH TACOS
Taco 'meat' using tempeh. Serve in taco shells or fajitas. Or, if you're watching carbs, serve with a salad.
Provided by Shauntea
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in skillet on medium-high heat. Cook and stir onion in the hot oil until it begins to soften, about 5 minutes; add garlic and continue to cook until fragrant, 1 to 2 minutes. Stir grated tempeh into onion mixture; cook and stir until lightly browned, about 5 minutes.
- Pour vegetable broth over the tempeh mixture and reduce heat to low; season with taco seasoning, oregano, and ground red pepper. Cook, stirring regularly, until most of the liquid has evaporated, about 5 minutes.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 11.4 g, Fat 13 g, Fiber 0.7 g, Protein 10.9 g, SaturatedFat 2.2 g, Sodium 391.6 mg, Sugar 1.9 g
TEMPEH TACOS
Hard-shell tacos, or tacos dorados, have a long history in northern Mexico and immigrant communities in California and Texas. In 1951, Glen Bell added them to the menu of his drive-in stand in San Bernardino, Calif. He would go on to found (you guessed it) Taco Bell, the fast food chain, which would help popularize hard-shell tacos in the United States. While the typical hard-shell taco is made by piling spiced and saucy ground meat and a party of toppings into a shatteringly crisp shell, this vegan version calls for tempeh. Tempeh is made by fermenting cooked soybeans into a spongelike cake with a porous structure that browns, crumbles and soaks up big flavors incredibly well. Here, it's seasoned with well-toasted tomato paste, ground cumin, chili powder and smoked paprika, as well as nutritional yeast for added umami. That said, the recipe can also be made with vegan store-bought meat crumbles if you prefer.
Provided by Ali Slagle
Categories dinner, easy, quick, weekday, weeknight, tacos, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large (12-inch) skillet, heat the oil over medium-high. Add the tempeh and onion, season with salt and pepper, and cook, undisturbed, until deep brown, 2 minutes. Stir and cook until browned all over, 3 to 5 minutes. Add more oil as needed if the pan looks dry.
- Add the tomato paste, cumin, chili powder, nutritional yeast and smoked paprika. Season with salt and cook, stirring constantly, until brick red and beginning to stick to the skillet, 5 to 7 minutes. Try not to rush this step; if it begins to burn, deglaze with a bit of water and reduce the heat.
- Add 1 cup water and the hot sauce, if using. Cook, stirring and scraping up browned bits, until thickened and the mixture is sizzling, 2 to 4 minutes. Season to taste with salt and hot sauce.
- Divide the filling between the taco shells, then top with chosen toppings.
BAJA-STYLE GRILLED TEMPEH TACOS
From the Veganomicon. I add lots of hot sauce to this (both in the lime creme and the tempeh marinade). It's very pretty with shredded purple cabbage, but you can substitute with lettuce if you'd prefer.
Provided by Eat Your Vegetables
Categories Mexican
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Prepare the slaw first: Mix first 6 ingredients (cabbage through ground black pepper) in a large bowl (don't use metal). Cover and place in fridge. Weigh down slaw with canned beans or full pickle jar. Slaw improves the longer it's allowed to mellow. Allow to press for at least 1 hour. When ready to use, squeeze out handfuls to release any excess juice.
- Make the lime cream: Blend ingredients from yogurt to 1/2 t salt in a blender until creamy and smooth. Add more salt or lime juice to taste, if desired. Pour into an airtight container and chill for 1 hour.
- Make the marinade: Whisk together ingredients from beer to cumin and pour into a glass pie plate or casserole dish.
- Prepare the Tempeh: Boil water in a 2 qt pot. Slice tempeh into 3 pieces lengthwise and then in half horizontally through the middle. Add the tempeh to the water, reduce heat to low and simmer for 10 minutes. Remove pieces with tongs and place directly in marinade dish. Marinate for 1 hour flipping occasionally to cover.
- Preheat the oven to 200. Preheat a greased grill pan over medium-high heat.
- Grill tempeh for 5 minutes on each side, while basting with marinade. Remove from heat and slice into thin strips. Keep warm, covered in foil in the oven while assembling tacos.
- Heat a corn tortilla, spread lime crema down the center, top with slaw, tempeh and then any garnish you like (diced tomato, pickled jalepenos, hot sauce, avocado, lettuce, etc). Fold & eat.
Nutrition Facts : Calories 375.8, Fat 17.3, SaturatedFat 2.8, Sodium 1635.7, Carbohydrate 40.9, Fiber 6.3, Sugar 3.8, Protein 16.3
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Reviews 3Calories 190 per servingCategory Main Dish
- To make the tempeh, lay the strips in a non-stick pan and “dry-fry” over medium-high heat until browned and crispy.
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- Add 2 teaspoons of oil to a medium skillet (I used a cast iron skillet), add fajita veggies and 1 teaspoon of taco seasoning. Sauté veggies until tender and hot, about 5-7 minutes. Move to a bowl.
- Crumble tempeh into small pieces using your hands and add to a bowl with tamari, lime juice and 1 Tablespoon taco seasoning.
- In the same skillet you used to cook the veggies, add another 2 teaspoons of oil and add tempeh mixture into the skillet. Cook, stirring frequently until tempeh starts to brown and is warm throughout, about 5-7 minutes. Remove from skillet and start building tacos.
- For tacos fill one tortilla with tempeh, fajita veggies, slaw and avocado slices. Top with tomatillo dressing. Add salsa, hot sauce, pickled onions and a squeeze of fresh lime juice, if using.
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