Tempeh Tacos & Guacamole


This is one of my favorite recipes.  The umami of the sauce coupled with creamy guacamole make the perfect combination.  I prefer mine on homemade tortillas, but these organic store bought ones are the next best thing.  I got mine at Whole Foods.

I've made this recipe several times and tweaked it to make it easy to make and the tastiest.  Typical tempeh recipes will require you to boil the tempeh and then soak it in a sauce or marinade.  I skip all that and just put it in the sauce.  Simmering it on low makes it very juice and takes out all the bitterness.  Here is the tempeh simmering in a large frying pan.

After simmering for about 20 minutes, or until the sauce has thickened scoop our about 1/4 cup of the taco filling and garnish with some creamy guacamole.  Although I'd like to eat more, two usually fills me up. 



Store bought guacamole is fine too if you are short on time.  Tomato and cilantro are optional for your guac, however, they really make it delicious!


Makes about 12 tacos

Taco Ingredients: 

2 8-ounce packages of tempeh (cut into small cubes)
2 Tbsp peanut butter
1 1/4 c vegetable broth
3 cloves of garlic (finely minced)
2 Tbsp of Bragg's liquid aminos or soy sauce
2 Tbsp lime juice
2 Tbsp tomato paste
2 tsp paprika
2 tsp cumin
1/2 tsp chili powder (or more if you want spicier)
1/2 tsp liquid smoke

Guacamole Ingredients:


 2 avocados (mashed but still chucky)
1 small tomato (chopped)
1/4 c red online (diced)
4 cloves garlic (minced)
2 Tbsp lime juice
2 Tbsp fresh cilantro (chopped)
1 tsp salt

Directions:

  1. On medium heat, place a large skillet or frying pan.  Add the vegetable broth, peanut butter, Bragg's liquid aminos, garlic, tomato paste, and lime juice stir and bring to a simmer.  Add the tempeh and the spices, stir and turn the burner down to medium-low, just enough for the sauce to simmer, but not boil.  Let cook for about 20 minutes or until the sauce is thick like barbeque sauce.
  2. While the tempeh is simmering, make the guacamole.  Combine all ingredients in a small bowl and mix until well distributed, but don't over mix.  Leave the avocado pit in the bowl to keep your guac from turning brown.
  3. To serve, scoop out about 1/4 of the tempeh and sauce onto a corn tortilla, then add a dollop of guac and optional hot sauce.  Enjoy!

Comments

Post a Comment

Popular posts from this blog

Cheezy Broccoli Soup

Image
Note: This is a delicious soup and perfect for a cold day to warm up with!  It also only takes about an hour to make and it's not complicated.  I hope you enjoy it as much as I did! Gluten Free Soy Free Serves 4 to 6 Ingredients: 1/4 cup water 1 medium onion, coarsely chopped 1 medium russet potato, finely chopped or shredded 1 pound broccoli, coarsely chopped 4 cups vegetable broth salt and pepper to taste 1/2 cup nutritional yeast 1/4 cup almond butter 1 tablespoon lemon juice 1 teaspoon Dijon mustard 2 cups plain unsweetened almond milk Directions: In a large pot, head the water over medium heat.  Add the onion, cover and cook until softened, about 5 minutes.  Add the potato and broccoli, and stir in the broth.  Season with salt and pepper, to taste.  Bring to a boil, then reduce the heat to low.  Simmer uncovered, until the vegetables are tender, about 20 minutes.  Use a slotted spoon to remove 1/2 of small brocco...
Read more

Matthew's Chili and Millet Cornbread

Image
Photo taken by Sere Vannoy from https://www.flickr.com/photos/serenejournal/2077797296. Serves 8 Chili Ingredients: 1 small onion, diced 1 28-oz can diced tomatoes with juices 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon granulated garlic powder 1 1/2 cups of kidney beans, cooked 1 1/2 cups pinto beans, cooked 1 large sweet potato, cooked and mashed 1 cup frozen yellow corn 1 tablespoon date ketchup or tomato paste 1 tablespoon prepared yellow mustard 1 teaspoon mild curry powder 1 tablespoon Vegan Worcestershire Sauce (or you can just use apple cider vinegar) 2 cups of No-Beef Broth salt, to taste pepper, to taste cayenne powder, to taste hot sauce, to taste Directions: Line a medium pot with a thin layer of water. Add onion and cook over medium heat until translucent and most of water has evaporated, about 3 minutes. Add tomatoes with their juices, chili powder,cumin, oregano, and garlic and bring to a...
Read more

Classic Chickpea Hummus

Image
Note: This is a quick and easy recipe to throw together.  The touch of cumin gives it a wonderful flavor! It's great for dipping, but you can also water it down to make a tasty, oil-free dressing! Gluten Free Soy Free Serves 4 to 6 Ingredients: 3 cups cooked chickpeas 1/4 cup chickpea water 1/2 cup tahini 2 tablespoon lemon juice 2 cloves garlic 1 teaspoon salt 1/4 teaspoon cumin Directions: Combine all ingredients in a high-speed blender or food processor and blend until desired consistency.  Add more chickpea water if needed.  The hummus will thicken over time, so I like it to be a little on the wet side.  Transfer to a bowl, cover and refrigerate.  *The best hummus is made with freshly cooked chickpeas that are still a little warm!
Read more