Tempeh Tacos with Creamy Avocado Cilantro Sauce

“Tempeh tacos make for the perfect plant based taco meal. Tempeh resembles a ground meat mixture while being 100% vegan. Top with black beans, red onion, tomatoes and a creamy avocado cilantro dressing."

- Avocado Pesto

For the tempeh: – 8 oz tempeh grated or crumbled – 4 tbsp extra virgin olive oil – 1 tbsp paprika – 1 tbsp cumin – 1/2 tsp garlic powder – 1/2 tsp onion powder – 2 chipotles in adobo seeds removed

INGREDIENTS

For the avocado sauce: – 1 whole avocado – 2 limes juiced – 1/2 cup coconut milk – 2 tbsp extra virgin olive oil – salt to taste – 1/4 jalapeno or more for spicier sauce – 1 clove garlic minced – 1/4 cup cilantro

INGREDIENTS

For the tacos: – 1 cup tomatoes chopped – 1 can black beans drained and rinsed – 12 tortillas corn for gluten free recipe – 1/4 red onion thinly sliced – 1/4 cup cilantro chopped

INGREDIENTS

Tempeh Tacos with Creamy Avocado Cilantro Sauce

Yield

4 Servings 

Type

Vegan

Time

30 Minutes

Instructions

1. In a pan combine all tempeh ingredients and cook until browned, mixing frequently. Add water to pan if needed.

Instructions

2. For the avocado sauce combine all ingredients in blender and blend until smooth

Instructions

3. To assemble the tacos, top tortillas with tempeh, black beans, red onions, tomatoes, cilantro and avocado sauce.

Enjoy!

VEGAN BUCKWHEAT KASHA {GF}

THAI RED CURRY CALAMARI STEAK {GF, DF}

VEGAN MEATBALLS PASTA {GF}

ENJOY More HEALTHY FULL-FLAVOR RECIPES!

Facebook
Instagram
Twitter