melonblossom (melonblossom) wrote in vegancooking,
melonblossom
melonblossom
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Tempeh Tacos




...So I'm home from school, we finally have a new stove that works ALL the time, and I'm dying to cook as much as I can while I have access to a clean, well-stocked kitchen :oD Hence, tacos.

I was inspired both by this simple recipe from VegWeb and this one from VegCooking. This taco seasoning recipe was a good reference, too (der). Here's what I used/did:

Ingredients:
-Tablespoon or two of cooking oil (I used olive)
-Diced onion to taste (I used about 1/2 cup)
-A clove (or two or three) of garlic, minced
-One 8-oz. package tempeh, grated with a cheese grater (or finely crumbled if you are lacking a cheese grater)
-Few packets (or squirts from the bottle) of ketchup - plain tomato paste would've been better but we didn't have any
-A tablespoon or so of lemon juice - again, lime would be much better, but no limes in the fridge today :o(
-Generous dash of tamari
-About 1/2 tsp. each of the following: chili powder, ground cumin, black pepper
-About 1/4 tsp. each of the following: garlic powder, onion powder, crushed red pepper, oregano, salt
-1-1/4 cups water

Procedure:
1. Heat the oil in a large, preferably non-stick pan or skillet. Add the onion and cook over medium heat until soft. Add the garlic a bit later to avoid burning the smaller pieces; then dump in the tempeh and cook, stirring occasionally, until tempeh is nicely browned.
2. Add ketchup or tomato paste, citrus juice, tamari, spices, and most of the water. Stir well.
3. Simmer on lower heat for a while, stirring and adding a bit more water if needed. Keep cooking until the sauce has thickened.
4. Taste for seasonings and adjust as necessary (I'd add some hot sauce at this point if you like your taco filling super-spicy)

5. Spoon into soft or hard taco shells.

6. Top with your favorite taco fixings (I used shredded iceburg lettuce, chopped black olives, black bean salsa, chopped tomato, and mashed avocado. Fake cheese and/or sour cream would also be delicious).

6. Bask in a great sense of accomplishment. Consume. Repeat.


Depending on how hungry you are and how heavy-handedly you pile on the filling, I'd say this makes enough to fill 5-8 tacos.

Since I'm home alone for the day, and am probably the only person in my house who would eat tempeh anyway, I stuck the rest of the filling in the fridge and tried to figure out what else to do with it. I've decided that for dinner (or lunch tomorrow) I'll make taco salad bowl, with a tortilla, some refried beans, tempeh taco filling, shredded lettuce, chopped onion and olive and tomato, mashed avocado, and salsa. Yummy! I bet this would also be tasty in a baked enchilada pie, with layers of tortilla, salsa, and taco filling plus some enchilada sauce, and perhaps some soy cheese. Or how about mixing in some bread crumbs, black beans, and salsa to make Mexican-style burger patty...things?

Any other ideas?
Tags: ethnic food-mexican-tacos/nachos, tempeh
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