Tempeh Tacos

These tempeh tacos are just perfect for those who think they don't like tempeh (and those who do like it, of course!). Tasty and fresh are the first adjectives that come to my mind for describing them, it’s mouth-watering!

It is very easy to make vegan sour cream and this one with cumin gives so much flavor! To add to all your tacos!

Prep : 25 min

Cooking : 20 min

Servings : 6 tacos

Ingredients

Tempeh

• 240 g plain tempeh, diced (I use Noble Bean's)

• ½ cup (125 ml) vegetable broth

• 2 Tbsp (30 ml) ketchup

• 2 tsp (10 ml) maple syrup

• 2 tsp (10 ml) soy sauce

• 1 tsp (5 ml) chili sauce

Mushrooms

• 140 g shiitake mushrooms

• 2 cloves garlic

• Olive oil

• 1 tsp (5 m) cumin

• 1 tsp (5 ml) ground coriander

• 1 pinch of salt

• 1 tsp (5 ml) lemon juice

Cumin sour cream

• ½ cup (125 ml) soy cream (eg: Belsoy)

• 1 Tbsp (15 ml) lemon juice

• 1 tsp (5 ml) cumin

• 1 tsp (5 ml) maple syrup

Tacos

• 6 tortillas (I use whole wheat tortillas)

• Fresh cilantro, to taste (use parsley if you don't like cilantro)

Preparation

1. In a bowl, marinate the tempeh in vegetable broth, ketchup, maple syrup, soy sauce and chili. Put aside.

2. Meanwhile, thinly slice the mushrooms and chop the garlic. In a non-stick pan, heat the oil over medium heat. Cook the garlic for 2 minutes. Add the mushrooms, cumin, coriander and salt. Cook until the mushrooms are semi-tender. Add the lemon juice and cook for 30 seconds. Transfer to a bowl.

3. In the same skillet over medium heat, cook the tempeh in its marinade until completely absorbed, then continue cooking a little to grill the tempeh, turning it regularly.

4. Prepare the cumin sour cream by mixing the 4 ingredients in a small bowl.

5. Assemble the tacos by adding mushrooms, then tempeh, sour cream and finally coriander on a tortilla.