Tempeh tacos

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Tonight’s vegan dinner: tempeh tacos with pan-roasted sweet potatoes & cabbage cilantro slaw.

 

**UPDATE – so here’s the recipe (aka, what i did to throw this all together.)

Serves 2 – 3 people

2 sweet potatoes, peeled and diced

1 package of organic 3 grain tempeh (I used Lightlife, but I’m sure there are many other delicious brands out there)

2.5 cups of shredded red cabbage

3 scallions, minced

Juice from one lemon

1 cup of vegetable broth, water, or beer

4 tbsp. olive oil

2 tbsp. apple cider vinegar

1 tbsp. chipotle chili powder

1 cup of roasted salsa (I used Frontera Jalapeño Cilantro)

6 Soft corn tortillas or organic corn taco shells

Chopped cilantro garnish (as much as you want – to taste)

Sea salt & Pepper

Cut the tempeh into 1/4″ thick slices and coat with a mixture of 2 tbsp. olive oil and 1.5 tbsp. apple cider vinegar. Season with sea salt and pepper and set aside in a metal plan. Set the broiler on high, but don’t put the tempeh in yet.

Peel and dice the sweet potatoes – while you’re doing that, get a non-stick pan going on high heat (with no oil). Once the potatoes are prepped and the pan is very hot, toss them in for a few minutes with no oil. They will start to char and blacken a little bit on the outside, but that’s how I like them.  Once that happens, toss 2 tbsp. of the olive oil in and season with salt, pepper, and the chipotle chili pepper. After a minute or so, add the cup of broth, water, or beer, then cover and turn the heat to medium. This will steam the potatoes tender while you do other things.

Shred the cabbage and toss with lemon juice and remaining olive oil, season with pepper, and set aside.

Add the salsa to your marinating tempeh and coat liberally. Once that is done, put it under the pre-heated broiler, checking every few minutes to make sure nothing is burning. With the broiler on my stove, it took about 10-12 minutes, turning once in the middle. The timing depends on how hot your broiler gets and the distance from the flame, etc., so just play it by ear.

When the potatoes are fork-tender, add the chopped scallions, cover and turn heat to low.

Once everything is ready, garnish the cabbage salad with the chopped cilantro, heat up the tortillas or shells a bit, and bring it all together.

 

 

 

 

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