Vegan tacos made with tempeh as the protein source instead of meat (referred to fondly as Temp Tacs by my brother and I), made a regular appearance on our diner menu the two years I lived out East while going to grad school. Since moving back to Wisconsin I haven’t made this dish too often, but I had a craving for a delicious taco the other day and knew Temp Tacs would do the trick!
I wanted to spice things up a bit this time, and deviated from the original recipe a smidge. This version turned out to be just as scrumptious!
The chili lime combination paired with fresh cilantro is heavenly. And the dish has a wonderful, subtle cheesy flavor thanks to the nutritional yeast! For a simple, delicious and nutritious meal, you’ve got to try these Cheezy Chili Lime Temp Tacs!
Cheezy Chili Lime Temp Tacs
Makes 4-6 hearty tacos
1 tbsp olive oil
1 tsp garlic
1/2 yellow onion, chopped
1 package of tempeh, diced/crumbled (I used a pre-cooked version so all I needed to do was warm it through-I love the Trader Joe’s brand!)
1 cup corn (I used frozen)
1 cup bell pepper, chopped
1 can red kidney beans, rinsed and drained
2 cups of chopped kale
1/4 cup fresh cilantro, chopped
1/2 tbsp chili powder
1 tbsp of 21 Seasoning Salute (or any other savory spice blend will do)
1/2 tbsp nutritional yeast
Juice from half of one small lime
To make the tacs start by heating the olive oil in a large skillet over medium low heat. Once the skillet is ready, add in the garlic and onions, stirring occasionally and sautéing about 5 minutes.
Add in the tempeh, corn, bell pepper, kidney beans and kale. Continue sautéing for another 5 minutes or so.
Once the kale has wilted and you’ve got a little more room in the skillet, stir in the rest of the seasonings and the lime juice. Cook for about another 10 minutes on low until the dish is warmed through. Serve with some sprouts, avocado and hummus for an even tastier taco! Enjoy!