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Spicy Tempeh Tacos (Vegan)

So, going back to school is hard. Like, really hard. Especially when you’ve been out for a long time like I have. That means that sometimes when I got home from school I was way too tired to think about cooking or coming up with something creative because I used up all my mental energy during the day. Who else can relate? 

 

Going to school to study nutrition makes me even more conscious about wanting to eat nutritious, delicious and whole foods based meals no matter how tired I am. That’s where these tacos came in. 

This recipe was born out of what was in the fridge and a desire to eat as quickly as possible. Literally, the only thing you will be cooking in this recipe is the tempeh. I let it marinate for a long while in some spicy hot sauce and then just sautéed it on the stove and threw it on a corn tortilla with toppings.

You can feel good about eating these tacos because they deliver a great punch of vegan protein, fiber and vitamins and flavor! Hope you enjoy them as much as we did.

Name, Title

 

Lazy Spicy Tempeh Tacos with Cashew Cream Sauce

Prep time : 1.5 hours  | Cook time : 10 minutes

Ingredients

Organic Tempeh – One package

1/4 cup spicy hot sauce

2 tablespoons olive oil

1/2 cup black beans

1/2 cup corn

5 corn tortillas

1 avocado

1/2 cup raw cashews

1 tablespoon white wine vinegar

2 limes

1/4 – 1/2 cup water

Cilantro

Salt & Pepper

Pico de Gallo

Instructions

  1. Start by marinating your tempeh. I removed mine from the package and broke it up into crumbles, put it in a plastic bag and then dumped in the hot sauce. Massage the tempeh in the bag to make sure it’s all coated and stick it in the fridge for an hour or two.

  2. Next, get your cashews soaking, I used boiling water to speed this process up a bit. Cover the cashews and set aside to soak while the tempeh is marinating.

  3. When the cashews have soaked and are ready to go, drain off the soaking water. Combine cashews in blender with vinegar, lime juice, 1 tablespoon olive oil and 1/4 cup water. Blend until smooth. Add salt and pepper to taste. Add more water if necessary.

  4. Heat skillet on stove with remaining tablespoon of oil and add tempeh. Cook until slightly browned. 

  5. You can warm the tortillas in the toaster if you like, and then assemble! Layer the tempeh, black beans, corn and avocado on top. Add pico de gallo if you like and fresh cilantro. Drizzle some of your delicious cashew cream on top to balance out the heat and enjoy!