Ingredients

• Oil for cooking (I use coconut oil)
• Tempeh 1 package
• Bragg’s Liquid Aminos 1/4-1/2 cup mixed with 1/2 cup water
• Spice Mix for tacos. 2 tablespoons. I use the following:
  • salt
  • cumin
  • coriander
  • onion powder
  • garlic powder
  • paprika
  • Korean gochugaru
  • Ethiopian berbere (redundant? I think not.)
  • Any kind of spicy pepper that strikes your fancy
• Nutritional Yeast flakes or powder 2 tablespoons (half with the spice mix for tacos, half with the yogurt sauce)
• Garlic 2 big cloves equivalent pressed
• Silk Unsweetened Vanilla Almond Yogurt 1/2 cup
• Spice Mix for yogurt sauce:
  • salt
  • onion powder
  • nutritional yeast
• Lime juice A quick squeeze (about 1/2 teaspoon)
• Cabbage 1 cup chopped
• Carrot 1/2 cup chopped
• Avocado 1 medium, either sliced or make in to your favourite guacamole
• Vegetable stock/broth 1 cup
• Basmati rice 1/2 cup
• Tortilla, lavash, na’an, or other type of flatbread (optional)

Process

Preheat oven to 375°F (190°C)

1. Melt oil in a large pan. Best to use one that can go directly from stove to oven like cast iron.

2. Cut tempeh in what I call a “Union Jack” formation:

3. Place tempeh in pan so each piece touches the surface.

4. Add Bragg’s Liquid Aminos/water mix to the pan, pouring over the tempeh as you do so.

5. Sprinkle generously with taco spice mix and nutritional yeast.

6. Cook over a low/medium heat for about 1 minute and then turn each piece of tempeh over with some tongs.

7. Cook another couple minutes or until the oven preheats and then place in the oven, setting a timer for 15 minutes.

8. While the tempeh cooks, begin boiling the vegetable stock (add a bit of oil and salt to it as well for extra flavour).

9. When the stock boils, add the basmati rice, stir, cover, and turn to simmer. It should be perfect by the time the timer for the tempeh goes off.

10. Crush garlic in to a bowl and add almond yogurt, spice mix for yogurt sauce, nutritional yeast, and lime. Mix well.

11. Chop cabbage, carrot, and avocado (or make guacamole now)

12. By now, it should be time to remove the tempeh from the oven.

13. Mix a bit of all ingredients in to a bowl or put in to your choice of flatbread for a wrap or burrito. Generally, 4 triangles of tempeh is a serving per burrito or bowl, so this should yield 4 servings.

Notes

I make up most of my recipes as pieced together from other things I’ve liked or by modifying recipes I find. I rarely measure things so it was difficult for me to record the measurements here. Therefore, the tastes of others may lead to more or less garlic, spices, aminos, or vegetables. It needs customisation.

This same recipe can use Herbes de Provence instead of Taco Mix for a completely different dish. Generally served as a sandwich with mustard and sauerkraut.

You can also literally just make the tempeh part and eat it with a fork. I have done this when I was out of everything else. The possibilities are endless.

Info

🇲🇽🇪🇹🇰🇷🇺🇸Influence from México, Ethiopia, Korea, and the USA

🍽 Serves up to 4

🐮 Vegan and Sesame Free