Tempeh and Nut-Meat Tacos

 A flexible, healthy way to make and serve tacos that everyone can enjoy! Serve Food Bar style so that everyone can pick and choose their own toppings.  This recipe makes plenty for 4 servings of 2 tacos each. Note: feel free to replace the nuts with walnuts if no one is allergic.

“Meat” Filling

• 8 ounces tempeh any style you like (crumbled)

• ½ cup raw organic almonds

• ½ cup raw organic Brazil nuts

• 2 Tbsp. gochujang sauce

• 1 Tbsp. sesame or olive oil (optional)

• 2 Tbsp. Tamari or regular soy sauce

• 1-2 garlic cloves minced

• ½ tsp ground ginger

Place nuts in high speed blender and grind to a powder. Add crumbled tempeh to blender and pulse the blender to try to incorporate the tempeh with the nuts, stopping to stir as needed.  Place remaining ingredients in a large sauté pan and heat on low-medium heat.  Add tempeh/nut mixture.  Sauté until warmed through and very slightly browned. Cover and keep warm until ready to serve.

Veggie Toppings
(Note: if you have picky eaters joining you, keep veggies separate and forgo the maple and vinegar.)

• 4 green onions chopped fine (green parts only)

• ¼ to ½ of a cucumber peeled, seeded and diced

• 1 – 2 carrots, shredded

• ½ red bell pepper cut into thin match sticks

• ¼ to ½ cup cilantro, chopped

• 1 Tbsp. maple syrup

• 2 Tbsp. rice or white wine vinegar

• dash of cayenne pepper (optional)

• 2 tsp black sesame seeds

Slice or chop veggies as noted and either combine them or place them each in their own serving bowl.  If combining, toss with the maple, vinegar and cayenne, then top with the sesame seeds.

Cream

• 1 cup Kite Hill (or other brand) plain almond yogurt with no added sugar

• 1 Tbsp. hot chili sauce plus ¼ tsp salt

Mix together well, right in a serving bowl.

Serve tacos on warmed soft corn tortillas and fill as you like.