Vegan Tempeh Tacos

We had these for dinner this weekend, and were very happy with seasoned tempeh and mushrooms as a taco filling. We used soft corn tortillas and a variety of toppings to build each one to taste. The leftovers were excellent the next day, too.

Vegan Tempeh Tacos

Ingredients:

1 tsp vegetable oil
1/2 medium sized yellow onion, chopped
2 cloves garlic, minced
8 oz fresh mushrooms, chopped
1/2 tsp salt

8 oz tempeh, crumbled
1/4 cup beer
1/2 cup vegetable broth
1/2 tsp cumin
1 tsp oregano
2-3 tsp red chili powder
1/2 tsp white vinegar

Directions:

Heat the oil in a non-stick frying pan and add the chopped onion. Let that sauté while you mince the garlic. Once the onions have softened and started to turn translucent, add the garlic and stir it while it cooks for a minute or two. Next add the chopped fresh mushrooms and 1/2 tsp of salt. Turn the heat up to high and stir the mushrooms constantly until they start to release their juices and cook down. Once the mushrooms have cooked down, add the crumbled tempeh and all of the remaining ingredients. Let it simmer until all the liquid has evaporated.

Serve the tempeh taco filling with the toppings of your choice. I like daiya cheddar shreds, fresh salsa, tofutti sour cream, fresh cilantro, chopped onion, lettuce, tomato, and black olives.

For 8 servings. Nutritional information on filling from caloriecount.about.com.

Nutrition Facts

Serving Size 89 g

Amount Per Serving

Calories  78 Calories from Fat  36

% Daily Value*

Total Fat  4.0g 6%

Saturated Fat  0.8g 4%

Cholesterol  0mg 0%

Sodium  207mg 9%

Potassium  253mg 7%

Total Carbohydrates  5.3g 2%

Dietary Fiber  0.8g 3%

Sugars  0.9g

Protein  6.7g

Vitamin A 4% • Vitamin C 3% Calcium 4% • Iron 11%

Nutrition Grade B

* Based on a 2000 calorie diet