Tempeh Taco Bar


Tacos are a weekly occurrence at my family’s house, and have been since I was a tween.  Back then it was skirt steak, now grilled vegetables are our go-to filling, especially during the summer. They’ve always been my favorite thing that my Dad makes, but I decided to take control of taco night this week (it helped that he had gotten 4 hours of sleep the night before, so he wasn’t looking forward to slaving away in the kitchen on this particular night).  As much as I love grilled vegetables (which is more than almost any other food), they don’t have that stick-to-your-ribs quality that proteins provide.  So, I decided to (gasp!) switch things up a bit this week, and I’m so happy I did.  This turned into an experiment gone very, very right.

TEMPEH TACO FILLING

– 1 block organic tempeh

– 1/2 small can diced tomatoes + liquid from can

– 1 tablespoon soy sauce

– 1/2 tablespoon agave

– juice of 1/2 lime

– pinch each of: cayenne, cinnamon, and cumin

– 2 tablespoons vegan parmesan (2 parts walnuts to 1 part nutritional yeast, processed/blended together until crumbly; salt to taste). Plain nutritional yeast would be fine as well.

1. Cut tempeh into 1/2 inch cubes

2. Heat 1/2 tablespoon olive oil in a saute pan over medium high heat

3. Crisp tempeh in pan for 5-7 minutes, turning once.  Bring heat down to low

4. Combine all other ingredients in a bowl; Pour into pan with tempeh

5.  Reduce the sauce for about ten minutes, until it has thickened and coated the tempeh

Serve this filling with your favorite taco fixings.
I went for grilled sweet potatoes, eggplant, peppers, and zucchini alongside avocado, tomatoes, and cilantro.



 

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