Tempeh Taco Salad

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I know, I know…

It’s been a hella long time since I posted anything vegan on here. Laziness is really the excuse.

Now that’s out of the way, lol, let me talk to you about a recipe I just found – tempeh tacos.

I noticed a lot of vegan recipes use a lot of the same ingredients – tofu, tempeh, and jackfruit – in various forms. While it might be exciting at first, after a while, you’re wondering if you’re going to have the same ol’, same ol.

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Oh Tempeh!

Enter a tempeh taco salad.

Tbh, this originally was supposed to be tempeh tacos but somewhere along the line either I said eff it or I was about to do tacos but kept snacking on the tempeh mixture. #fatgirlproblems

I created my own homemade guacamole using just avocados, tomatoes, lime, ┬ásalt, and pepper. Yeah, that’s it. Sometimes you just need the basics without the B.S.

I followed this recipe for the tempeh mixture. It’s real simple to make. Buyer beware: the recipe does call for soy sauce so if you have a soy allergy, you might want to either skip this or look for an alternative.

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This is not a pretty picture but this came out so darn good!

Most of all, this recipe was a big hit with the hubby. We’re both not vegans, but we love to eat a lot of plant-based food and go meatless several times a week. He really found this to be delicious. Bear didn’t care for it, but he’s also a rather picky five year old so I have to figure out another alternative for him when we do meatless dishes.

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What are your favorite tempeh recipes?

 

 

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A New Twist to Your Avocado Toast

Okay, so I’ll admit – I never had avocado toast. I never had any interest. While I can see the hype of it and how certain restaurants are making an absolute killing of them, I don’t see how anyone can pay for it.

For one, I can make it at home. And two, well, I have a hard time shelling out $10+ for something I can, well, make at home. (Take note millennials.)

Enter Vegan BLT toast.

Ever since I discovered a new love for tempeh, I’m curious to use it in other recipes. After we had some pretty good, but also unhealthy food in the last few days (I’m not going to resist National Fried Chicken Day), it was time to clean out our systems.

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I’m not sure if there’s a way to thinly slice tempeh but I’ll keep trying. I don’t want it too thin where I’ll burn it but I don’t want it too thick where it’s too hard to chew. One thing I love about cooking – it’s really a trial and error process.

I combined a ton of spices, including smoked paprika (and that is a must-have staple in your home, btw), sea salt, crushed peppercorn, garlic powder, and onion powder. I did amend the recipe so my tempeh came out a bit more flavorful.

The biggest critic about vegan food is how it can be bland and not filling, so the key is to have lots of spices and experiment with flavors and textures. The vegan food I’ve always had (and maybe I’m just hella lucky in this respect) has always been flavorful and filling.

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My longtime friend, Krista, gave me an awesome recipe for guacamole that I’ll share. While you can’t tell in this photo (this was before I added the other ingredients), it was very simple: sea salt, pepper, finely crushed red onions, and cilantro. She didn’t give measurements but it’s really to your preference. OMG, it is so good! It really goes with anything.

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This is the tempeh after it was fried in olive oil for a few minutes and soaking on a paper towel. Now, I’m not going to lie and think, ‘Oh hey, that reminds me of bacon!’ because it sure in the hell doesn’t, but it tasted wonderful!

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The recipe called for regular lettuce but I had black kale available and replaced it. The kale was raw but I think if I blanched it, it might have came out softer. The raw kale had a crispier, nuttier texture to it that I enjoy.

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Ta-dah! OMG, this was freakin’ amazeballs! So good! One slice makes a very filling sandwich.

So, what are you waiting for? Try it!

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Oh-So Tempeh

On our quest on eating healthier and cleaner, I’m trying new foods I haven’t even heard of. The risk of being healthier is sometimes taking a plunge into the unknown and trying certain foods and vegetables you wouldn’t dream of eating. Why would you eat something you never heard of?

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Exactly, you wouldn’t. Hell, for the longest time I didn’t. Now I’m a bit older and a bit wiser and well, junk food ain’t doing it for me anymore.

Introducing tempeh.

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One of my friends recently went vegan, and she’s been praising tempeh to the gods. After seeing her enthusiastic posts, I figured why not? Let me try tempeh and see what the hype is.

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Tempeh is pretty much fermented soybeans in a block form. However, the true benefits of tempeh comes in what it’s hiding:

A 3-ounce (84-gram) serving of tempeh contains these nutrients (2):

  • Calories: 162
  • Protein: 15 grams
  • Carbs: 9 grams
  • Total fat: 9 grams
  • Sodium: 9 milligrams
  • Iron: 12% of the RDI
  • Calcium: 9% of the RDI
  • Riboflavin: 18% of the RDI
  • Niacin: 12% of the RDI
  • Magnesium: 18% of the RDI
  • Phosphorus: 21% of the RDI
  • Manganese: 54% of the RDI

RDI= recommended daily intake.

It sounds good but how does this stuff taste?

I decided to try a new recipe located here. We’re not on any kind of diet but we do want to eat better. I figured it couldn’t hurt to try, right?

For the recipe, I chose black kale because I never even knew it existed. It’s actually rather pretty:

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It also has some pretty dope anti-cancer benefits.

I de-stemmed it and blanched it out.

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Honestly, I only used one bunch but the next time I’ll use a couple of bunches.

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Look how beautiful that green is!!!! OMG!!!!

I fried the tempeh in coconut oil and added the recipe sauce to it:

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And then I added the black kale:

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Results:

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Yes, it’s not the prettiest picture but that’s beside the point. It tasted great! I highly recommend this recipe!

How do you tempeh?