Tempeh tacos

Tempeh tacos

from Ma cuisine de tous les jours
Yield :8 tacos

Ingredients

  • 200g @tempehine Caribbean temped, ground
  • 1 grey shallot, chopped
  • 8 white mushrooms, chopped
  • 1/2 red bell pepper, chopped
  • 1 cup vegetable stock
  • 1 c. à soupe poudre de chili
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. smoked paprika
  • 1 pinch salt and black pepper
  • 1 tbsp. maple syrup
  • 1/4 cup mild salsa

  • 8 hard or soft taco cups

    • Garnish

  • chopped lettuce
  • diced tomatoes
  • diced avocado
  • shredded vegetable cheese

Preparation

Chop @tempehine tempeh and vegetables in a food processor. Pour into a pan with the vegetable stock. Cover and bring to a boil over medium-high heat. Cover and cook for 4-5 minutes. Uncover and let the liquid evaporate before adding the spices, maple syrup and mild salsa. Stir to combine. Remove the pan from the heat.

Fill the taco shells with this preparation and add the desired toppings, as you like.

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