Tempeh and Black Bean Tacos

Tempeh and Black Bean Tacos

Tempeh and Black Bean Tacos

Preparation time: 20 minutes
Cooking time: 15 minutes
Servings: 8-10 tacos
These delicious tacos are a great recipe to serve up at your next dinner party. They're quick to make and easy to prepare in advance. Your guests can dress them the way they want for a completely personalized touch.

Ingredients

Tacos

  • 1 small yellow onion
  • 2 garlic cloves
  • 1 block tempeh, cut into small cubes
  • 1 cup black beans
  • 1 chopped green onion
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp smoked paprika
  • Sea salt and pepper to taste

Garnish

  • Sliced avocado
  • Cherry tomato salsa
  • Red cabbage

Cashew and Cumin Sauce

  • 1 cup cashews, soaked
  • 1 cup filtered water
  • 1 tbsp lemon or lime juice
  • 1/4 cup nutritional yeast
  • 1/2 tsp salt
  • Pepper to taste
  • 1/2 tsp ground cumin

Preparation

Tacos

  1. Mince the onion and garlic. In a large non-stick pan, heat a dash of olive oil and saute the onion, garlic and spices for 2 to 3 minutes. Add the tempeh cubes. Cook for about 10 minutes on medium heat until golden, making sure to stir frequently.
  2. Add the black beans and green onions and cook for an additional 3 minutes. In the meantime, prepare the Cashew and Cumin Sauce and other garnishes.
  3. Heat the corn tortillas, add the tempeh and black beans, garnish of your choice and drizzle with the cashew-cumin sauce.

Cashew and Cumin Sauce

  1. Soak the cashews for 20-30 minutes in a large bowl of warm water. Rinse and drain well.
  2. Mix all ingredients together in a food processor until smooth and creamy.
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