Vegetarian Tempeh Tacos
- Cook Time: 30 mins
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
Scale
- 1 tablespoon oil, plus a little more later
- 1/2 cup minced onion
- 1 package (8 ounces) tempeh
- 1 teaspoon minced garlic
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 carrot, minced
- 1 ear corn, kernels cut (or 1 cup frozen thawed corn kernels)
- 1/2 poblano pepper, diced
- 1 ounce dried mushrooms, chopped (or 1/4 cup diced fresh mushrooms)
- 1/2 cup water or stock
- 1 tablespoon liquid amino acids or soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lime juice
- For serving: Tortillas, salsa, avocado, pico de gallo
Instructions
- Saute the onion and garlic in the oil over medium heat a few minutes until softened.
- Crumble in the tempeh and cook, breaking up into small chunks, for a few more minutes until beginning to brown. (You can also dice it finely)
- Add a little more oil if you need to, then the tomato paste and spices and fry 60 seconds.
- Add the vegetables, water, and seasoning and stir.
- Simmer uncovered 20 minutes until carrots are tender and seasonings have blended.
- Squeeze lime juice on jest before serving
Find it online: https://hilahcooking.com/vegetarian-tacos/