Recipe: <br> <br> Ingredients: <br> <br> 4 oz tempeh, crumbled <br> 2 large garlic cloves, smashed<br> 1 medium shallot, thinly sliced<br> 3 dried largo guajillo chiles, stem and inner seeds removed<br> grapeseed or other neutral oil<br> cayenne, cumin, smoked paprika, Mexican oregano, salt, pepper <br> corn tortillas<br> toppings: lime, avocado, vegan cream / mayo, arugula microgreens<br> <br> Directions: <br> <br> 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.<br> <br> 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.<br> <br> 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. <br> <br> 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). <br> Enjoy!
Recipe Intro From feedfeed
Abridged version: TACOS (vegan). Long version: sauteed crumbled tempeh + shallots + cayenne, in a chile guajillo + roasted garlic + spices salsa, tucked between lightly charred corn tortillas, spread with vegan cream and avocado, topped with arugula sprouts and fresh lime. These were SO good (and healthy and protein rich), but I was hungry and did not measure out the ingredients, so recipe in comments is a general overview. It's a very forgiving dish! Just remember, when in doubt, go for more!