I am a lover of tacos (slight obsession). Taco Tuesday? Why limit to a single day?!
So when I decided to make some changes in my nutrition lifestyle and adopt the clean, plant-based diet I needed to find alternatives to still enjoy my favourite Mexican inspired dish.
This gluten-free, vegan taco recipe is sure to keep your taste buds happy.
Tempeh Tacos
Ingredients
Tempeh Taco ‘Meat’
- Organic Corn Flour Tortillas
- 8oz. Organic Non-GMO Tempeh
- 1 tbsp Coconut oil
- ¼ Diced Yellow Onion
Taco Seasoning
- 2 tsp Cumin
- 2 tsp Chilli Powder
- ½ tsp Paprika
- ½ tsp Garlic Powder
- ¼ tsp Onion Salt
Cashew Sour Cream
- 1 Cup Raw Cashews (soak for at least 4 hours if you don’t have a high power blender)
- ½ Cup Water
- 1/4 cup Lemon Juice
- 1 tsp Apple Cider Vinegar
- 1 tsp nutritional yeast
- ¼ tsp Pink Salt/Sea Salt
Toppings (optional)
- Nutritional Yeast
- Shredded Lettuce
- Diced Tomatoes
- Diced Avocado/Guacamole
- Chopped Cilantro
Instructions
Tempeh Taco ‘Meat’
- Heat coconut oil in a pan over medium-high heat.
- Toss onion into the pan and cook until soft.
- Crumble tempeh with hands, add to pan and stir together with onion until slightly browned.
- In a small bowl combine all taco seasoning spices.
- Add in 1/3 cup water and taco seasoning and stir to coat the tempeh. Stirring occasionally, cook until all water is absorbed and tempeh is browned about 10 minutes.
Cashew Sour Cream
- Add all ingredients to a blender.
- Blend on high, periodically scraping sides to mix completely until smooth.
- Cashew Sour Cream can store in your refrigerator in an airtight container for 1-2 weeks.
- Place corn tortillas on a plate and add tempeh taco ‘meat’. Add shredded lettuce, diced tomatoes, diced avocado/guacamole, chopped cilantro (toppings optional to taste). Drizzle with cashew sour cream and sprinkle with nutritional yeast.
