Sweet and Spicy Tempeh Tacos

Name: Sweet and Spicy Tacos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tbsp coconut oil; 2 packets Angie's Organic Quinoa Tempeh (400g - roughly chopped); 1 tsp onion powder; 1 tsp garlic powder; 0.5 tsp cumin; 1 tbsp chili powder; 0.25 tsp cayenne pepper; 1 tbsp nutritional yeast; 2 tbsp tomato paste; 2 tbsp tamari; 2 tsp maple syrup; 0 A pinch of salt; 10 taco shells; 2 red onions; 250 ml apple cider vinegar (or enough to fill the jar to soak the onions); 1 tsp salt; 1 cup raw cashews (soaked overnight); 0.5 red onion (roughly chopped); 1 small tomato; 3 cloves garlic (roughly chopped); 1 tbsp lime juice; 1 tbsp nutritional yeast; 1 tbsp paprika; 1 green chili (roughly chopped); 0 Handful of fresh coriander; 0 Salt (to taste); 1 tbsp water (use only to adjust the thickness consistency); 0 Vegan queso (see above); 2 spring onions; 0.25 cup cilantro

August 1, 2022 Marketing Angie's Tempeh

[[ recipeID=recipe-9l39vmlhz, title=Sweet and Spicy Tacos ]]

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Sweet and Spicy Tacos

It's Taco Tuesday every day! 🌮 Make some delicious Sweet & Spicy Tempeh Tacos with us, complete with pickled onions and vegan queso! 😋 You can cook and enjoy Mexican cuisine in the comforts of your home now.

Servings: 4

Keywords: Vegan, Vegetarian, Tacos

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins

Ingredients

Instructions

Ingredients

2 tbsp coconut oil
2 packets Angie's Organic Quinoa Tempeh (400g - roughly chopped)
1 tsp onion powder
1 tsp garlic powder
½ tsp cumin
1 tbsp chili powder
¼ tsp cayenne pepper
1 tbsp nutritional yeast
2 tbsp tomato paste
2 tbsp tamari
2 tsp maple syrup
A pinch of salt
10 taco shells

For Pickled Onions

2 red onions
250 ml apple cider vinegar (or enough to fill the jar to soak the onions)
1 tsp salt

for vegan queso

1 cup raw cashews (soaked overnight)
½ red onion (roughly chopped)
1 small tomato
3 cloves garlic (roughly chopped)
1 tbsp lime juice
1 tbsp nutritional yeast
1 tbsp paprika
1 green chili (roughly chopped)
Handful of fresh coriander
Salt (to taste)
1 tbsp water (use only to adjust the thickness consistency)

For serving

Vegan queso (see above)
2 spring onions
¼ cup cilantro
1 lime (wedged)
Pickled onions (see above)

Instructions

For pickled onions

Thinly slice a red onion and add to clean jar.
Fill the jar with vinegar and salt. Stir and let sit for at least 1 hour.

For vegan queso

Add soaked cashews to a blender along with garlic, coriander, tomato, onion, green chili, nutritional yeast, paprika, lime juice and salt.
Blend until thick and creamy- adjusting the water to desired queso consistency. This dip can be served warm or cold.
Tip: Leftover dips can be kept in refrigerator as breakfast spread with toasted sourdough.

for tacos

In a large skillet, combine the coconut oil and chopped tempeh. Cook on medium heat for 3 to 5 minutes, or until it starts to brown.
Add spices: onion powder, garlic powder, cumin, chili powder, cayenne pepper, nutritional yeast, tomato paste, tamari, maple syrup and salt. Mix together to combine until warmed and lightly browned. (5-10 mins). Dish up!
Heat taco shells according to package (160°C – fan mode, for 5 minutes).
Tip: To avoid taco shells from closing up when heating, place each taco slightly inside the other on a baking sheet, but not to the extent they are jammed together. Each taco shell will keep its neighbour from closing up while heating. Then you just have one, poor, unfortunate taco shell on the open end which doesn’t have another shell to help it stay in shape. For that guy, you just need a ball of aluminium foil, about the size of a small lemon or a little larger. Stuff the balled-up aluminium foil into the open end of the taco shell to keep it open.
To serve, scoop the taco meat into taco shells and lather with spoonful of queso. Sprinkle with spring onions, cilantro, pickled onions, and a squeeze of lime.

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