Who doesn’t love tacos?! I grew up on tacos, and make vegan variations several times a week. I never paid much attention to the ingredient list in tortilla shells until recently. I was shocked at the long list of preservatives and set out on a healthy tortilla shell quest. After some trial and error, I found a great shell that stays soft and flexible after warming that doesn’t have a long list of “gums”, “ites”, and “phates”. The brand is called Stacey’s Organic, and they are awesome!  image.jpg

Filling your taco with a vegan protein is fun, there are just so many options! Taco seasoning is potent, and takes a bland protein to a fantastic taco cornerstone. Quinoa, lentils, black beans, refried beans, and tofu are all popular vegan taco stuffers. Tempeh is another great pick, and one we use frequently. Tempeh is commonly sold in a rectangular block, and consists of fermented soy beans. You can usually find it in your grocery store’s organic section. With 16 grams of protein per serving, tempeh is a hearty, tasty, and of course, cruelty free way to fill your taco!

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Cooking Tempeh

 Crumble tempeh into bowl. Use a splash of your preferred cooking oil in a pan over medium heat, and pour crumbles into heated oil.

Let cook for 2-3 minutes, then add taco seasonings. *I use a generous amount of seasoning since tempeh is pretty bland on its own*

Stir in a little water and simmer over medium heat until water is absorbed. *I never measure, but probably close to 1/4 – 1/2 cup of water*

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This is what my tempeh looks like when it is finished cooking.

Assembling the Taco

Cut up your desired taco toppings. My favorites: avocado, onion, salsa, & cilantro

Warm shells by simply placing on warm skillet or pan for 30-60 seconds on each side.

Layer tempeh and toppings in the shell, wrap it up, and enjoy!

Need a heftier taco? Throw in your rice of choice for a filling, burrito style meal!

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Please note, no animals were harmed for this meal. Enjoy guilt free! 🙂

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