"Recipe:
Ingredients:
4 oz tempeh, crumbled
2 large garlic cloves, smashed
1 medium shallot, thinly sliced
3 dried largo guajillo chiles, stem and inner seeds removed
grapeseed or other neutral oil
cayenne, cumin, smoked paprika, Mexican oregano, salt, pepper
corn tortillas
toppings: lime, avocado, vegan cream / mayo, arugula microgreens
Directions:
Bring 2 cups of water to a boil. Remove from heat, pour over seeded guajillo chiles until covered and let rest until they softened, about 10-15 min.
Meanwhile, warm oil in a skillet over medium heat. Add shallots and garlic, and cook until garlic begins to brown and shallots are completely softened, stirring occasionally (10 min or so). Remove garlic from pan and set aside. Add crumbled tempeh to pan along with some cayenne pepper. Brown tempeh, stirring often.
Take softened chiles and purée with a hand blender or blender with roasted garlic, cumin, salt, smoked paprika, mexican oregano, and some of the water where the chiles softened. You want the sauce to be smooth and on the thicker side. Add to tempeh pan and cook until reduced, 3 minutes or so.
Heat 3-5 corn tortillas in a skillet or open flame until lightly charred. Assemble tacos by spreading vegan cream on bottom, adding a few slices of avocado, cooked tempeh, and topping with arugula sprouts and a generous squeeze of lime (important to balance out sauce).
Enjoy!"
Ingredients:
4 oz tempeh, crumbled
2 large garlic cloves, smashed
1 medium shallot, thinly sliced
3 dried largo guajillo chiles, stem and inner seeds removed
grapeseed or other neutral oil
cayenne, cumin, smoked paprika, Mexican oregano, salt, pepper
corn tortillas
toppings: lime, avocado, vegan cream / mayo, arugula microgreens
Directions:
Bring 2 cups of water to a boil. Remove from heat, pour over seeded guajillo chiles until covered and let rest until they softened, about 10-15 min.
Meanwhile, warm oil in a skillet over medium heat. Add shallots and garlic, and cook until garlic begins to brown and shallots are completely softened, stirring occasionally (10 min or so). Remove garlic from pan and set aside. Add crumbled tempeh to pan along with some cayenne pepper. Brown tempeh, stirring often.
Take softened chiles and purée with a hand blender or blender with roasted garlic, cumin, salt, smoked paprika, mexican oregano, and some of the water where the chiles softened. You want the sauce to be smooth and on the thicker side. Add to tempeh pan and cook until reduced, 3 minutes or so.
Heat 3-5 corn tortillas in a skillet or open flame until lightly charred. Assemble tacos by spreading vegan cream on bottom, adding a few slices of avocado, cooked tempeh, and topping with arugula sprouts and a generous squeeze of lime (important to balance out sauce).
Enjoy!"