Wednesday, November 2, 2011

Tempeh Tacos

Delicious. Hearty. Satisfying. Tempeh Tacos have always been one of my go-to meals for company (vegetarian or not!) and they were a HIT at the tempeh cooking class. I know for sure that they have become a weekly staple at many homes and now I'm sharing the recipe so you can try it too!

What is Tempeh and Where the Heck do I find it?

Tempeh is made from cooked and slightly fermented soybeans and formed into a cake-like patty. It’s fermentation process and its retention of the whole soybean gives it a high content of protein, fiber and vitamins. Tempeh is one of the healthiest ways to consume soy as it is not highly processed. If you are normally “stomach-sensitive” to beans, the fermentation process creates enzymes in the tempeh that pre-digest the carbohydrates, protein and fat, making it much easier to digest.

You’ll probably have to venture to a Whole Foods, Trader Joe’s, Lassen’s or other health-food stores in order to find it. You may also notice a variety of flavors; flax, garden veggie, three grain, etc. Feel free to get whatever kind looks the best to you!

Ingredients
2 packages tempeh
1 can black beans, drained and rinsed
1 packet favorite taco seasoning

1/2 can tomato paste
1 small onion, diced
3 cloves garlic, minced
1 yellow bell pepper, diced (any color is fine)
1 package button mushrooms, thinly sliced
1 avocado, diced
1 small can chopped tomatoes
½ cup fresh cilantro
2 limes, cut into wedges
8 white corn tortillas (or flour, whole wheat)
Vegetable Stock (for sautéing)

To Prepare Tempeh
Remove from packaging and cut into pieces. Steam for about 10-15 minutes and allow to cool. Chop until crumbly.

For the Filling
Pour about 1/4 cup vegetable stock in a large saute pan over medium heat. Add the black beans, onion, garlic, bell pepper and mushrooms to the pan and saute for about 5-7 minutes or until onions are translucent. Add the crumbled tempeh and stir to combine. Follow recipe on taco seasoning package to mix with water. Add tomato paste to prepared taco seasoning and whisk until combined. Pour over tempeh and mix well. If mixture seems to thick, add a little more vegetable stock to thin out.

To Assemble:
Scoop some tempeh taco mixture into a warmed tortilla and top with chopped tomatoes, avocado and fresh cilantro.

2 comments:

  1. Hi Dana – I recently found your blog and wanted to say hi! Your blog is awesome and your dishes look amazing. I am a vegan and my husband is a vegetarian and we’ve been talking about how we’ll feed our future children -once we have them :) It’s so inspiring to see mom’s like you!

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  2. LOVE THESE, thank you so much. You have so revolutionized my cooking, I actually do it now. :)

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