Happy Friday! Tonight I’m making my Crispy Cauliflower Tacos, & I realized I haven’t shared my Black Bean & Tempeh Taco recipe with y’all yet 🙂 We always have lettuce and tomato with our tacos, but I love changing up the filling and sauce. And I always have to have Lost Art Cultured Food’s Caraway and Cabbage to put on top of mine . . . this stuff is so good I can’t even tell you.
Ingredients – Cashew Cheese Sauce
-1 Cup raw cashews, soaked overnight
-1 Cup water
-1 Tablespoon fresh lime juice
-1/4 Cup nutritional yeast
-1/4 teaspoon pink himalayan salt
-1/2 teaspoon cayenne pepper
-1/2 teaspoon turmeric
-1/2 teaspoon cumin
-1/4 teaspoon garlic powder
Ingredients – Black Bean & Tempeh Filling
-Coconut oil
-1 small onion, finely chopped
-2 – 3 cloves garlic, minced
-1 jalapeno, finely chopped (optional)
-1 8 oz block tempeh, crumbled or diced
-1 15 oz can black beans, drained & rinsed
-1 teaspoon cumin
-1/2 teaspoon turmeric
-1/2 teaspoon paprika
-2 swiss chard leaves, stemmed & finely chopped (optional)
Directions
-Add cashews, water, lime juice, nutritional yeast, salt, & spices to food processor & blend until smooth, about 1 – 2 minutes. Set aside
-Prepare filling. Heat coconut oil in a large skillet over medium heat. Once hot, add onion & cook for 3 – 4 minutes, then add the garlic & jalapeño. Saute until onions are transparent, about 2 – 3 minutes more
-Add the tempeh, black beans, & spices, & cook until the tempeh starts to brown. Toss in the chard & cook for about 3 minutes, just until it starts to soften. Season with salt & pepper. Remove from heat & cover with a lid until ready to eat
XOXO
