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Title : Spicy Tempeh Tacos (vegan, gluten-free) + Lightlife Giveaway Winner
link : Spicy Tempeh Tacos (vegan, gluten-free) + Lightlife Giveaway Winner

Spicy Tempeh Tacos (vegan, gluten-free) + Lightlife Giveaway Winner

Happy Friday friends! Today it is exciting for many reasons! First, it is the National Day Veggie, or eat your vegetables National Day, which is the kind of observation that can really be behind. In addition, today I am sharing the winner of the free product giveway LightLife. Do not worry, even if you win the lottery, you are not away from this post empty-handed. I'm also sharing one of my favorite recipes tempeh, these spicy chorizo ​​tacos style. Today, everyone is a winner!

Before reaching this recipe, I want to thank everyone who entered the contest! Congratulations to Stephanie, our winning products LightLife free! I'm imagining some cook-outs delicious dinners and tempeh in your future Stephanie. I'm a big fan of vegan products LightLife, and have been for years, everything I've tried is so tasty, and tempeh is the best! I loved hearing all your ideas for the use of their products, and I hope everyone give them a chance, if you have not done.

Indeed, this weekend, you should really grab some tempeh from your local supermarket (buy it, that is!) And believe these tempeh taco style spicy chorizo. I love this, I fill "meaty" shameless. I've been falling apart and tempeh seasoning for use in tacos for several years, but they have just started to do with this hot sauce, and as I say, that makes all the difference. My inspiration came from a tasty dish I had recently in a local Mexican restaurant. They had the most delicious spicy tempeh "sausage" all wrapped in warm tortillas, soft corn. It was amazing, even if it was so spicy that I needed about 3 glasses of water to finish my meal. I knew I had to try to re-create it.

This recipe comes pretty darn close. I did a lot of digging around the Internet, watching what spices are traditionally used in chorizo, and how others have done vegetarian sausage. Some recipes were really complicated and involved cook the peppers over an open flame, and marinated overnight. While you could try these recipes for a once-in-a-while special occasion, I wanted a taco recipe at any time. A tempeh taco Tuesday night, kind of recipe. And do not worry, you can adjust the seasonings to taste, if not too interested in the hot and spicy food.

I hope you all have a beautiful weekend, and be sure to eat your veggies today, and every day!

Spicy Tempeh Tacos

adapted from this recipe

Ingredients:

• 8 oz package tempeh
• 2 cups water or vegetable broth

marinade:

• 2 tablespoons soy sauce
• 1 tablespoon cider vinegar apple
• pinch of garlic powder
• pinch of chili powder

Salsa:

• 1 1/2 tablespoons tomato paste
• 3 tablespoons soy sauce
• 1 cup vegetable stock or water
• 2 cloves garlic, pressed or finely chopped and crushed
• 2 teaspoon cumin
• 1 teaspoon chipotle chile powder (can sub with regular chili powder)
• 1/2 teaspoon oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon onion powder
• cilantro 1/4 teaspoon
• 01.08 to 01.04 teaspoon cayenne pepper or to taste
• salt and pepper to taste

to serve:

• organic corn tortillas 8/6
• chopped romaine lettuce
• chopped tomatoes
• avocado slices
• cilantro
• other ingredients such as (sour cream cashew nuts, green onions, salsa)

[desired19459001] to:

1. This step is optional, but I highly recommend pre-cook your tempeh, this helps the marinade to soak in, and removes any bitterness. Sometimes I skip this step if I'm short of time, but for best results, before boiling tempeh. Just bring a couple of inches of water or vegetable broth to boil and add the entire block of tempeh, minimize and simmer about 10 minutes while mixing until the marinade and sauce.
2. For the marinade, simply mix the apple cider vinegar, a pinch of spices and soy sauce in a shallow bowl and set aside. Then beat all sauce ingredients in a large bowl or measuring cup 2-4 pitcher, set this side too.
3. Remove the tempeh from the pot with tongs and let cool for a few minutes on a cutting board. When cool enough, crumble the tempeh in the shallow dish with the marinade. Marinate for 10-20 minutes.
4. Meanwhile, prepare the ingredients.
5. marinated tempeh transfer to a preheated skillet over medium-hot with a touch of avocado or coconut oil, or use a small splash of water. Cook for about 3 minutes, stirring constantly. Add the sauce and simmer, stirring frequently, until the sauce has thickened, about 5-7 minutes. Adjust seasonings to taste.
6. mixture into shells heated tortillas and top as desired. Enjoy!

Source: feedingyourbeauty.com

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