Vegan Tacos With Tempeh Meat Recipes

VEGAN TEMPEH TACOS

Steps:

• Heat olive oil in a large nonstick pan over medium heat. Once hot, add onion. Cook for about 5-7 minutes until onions are soft. Add garlic and cook for about 30 seconds. Set onion mixture aside.
• Crumble tempeh with your hands and place the crumble in the pan. Add chipotle and seasonings and mix well. Cook for about 5 minutes.
• Reduce heat to low-medium and add diced tomatoes. Let them gently simmer for about 10 minutes.
• Add back onion mixture and mix well. Taste and adjust seasonings as needed.
• Assemble tacos. I like adding avocado, vegan sour cream, jalapeno, cilantro, and diced red onion!

VEGAN TACOS WITH TEMPEH MEAT

Steps:

• 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!