Vegan

Spicy Tempeh Tacos with Lime Cashew Crema

Is there such a thing as too many taco recipes? Hardly. I’m always up for trying a new taco and our latest taco interpretation is not to be missed! These Spicy Tempeh Tacos are topped with sweet mango and dairy-free lime cashew crema. Add some jalapeño relish for extra zip!

This is an easy weeknight dinner that comes together in right around 30 minutes if you can manage a little multitasking. Even if you’re short on time, don’t skip the lime cashew crema and jalapeño relish! You can make both ahead of time and they make these tacos a little something special.

You can also double up the lime cashew cream and/or jalapeño relish to use for other things throughout the week! Here are a few ideas:

Ditch the tortilla and make it a bowl with some rice or cauliflower rice.
Make it a salad with some fresh greens and avocado.
Sauté some potatoes and make breakfast tacos.
Get a bigger tortilla a make it a burrito.

You know the drill. Mix and match, make it your own.

What if I don’t like tempeh?

Swap it out for tofu, by draining and crumbling the tofu with your hands. You could also use like a fake ground meat option, if you’re into that sorta thing.

I’m allergic to nuts, what can I use instead of cashews?

I would try a non-dairy, unsweetened plain yogurt or coconut cream.

Spicy Tempeh Tacos with Lime Cashew Crema

Author: Kate Kasbee
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 minutes
Yield: 6 servings

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Description

These Spicy Tempeh Tacos are topped with sweet mango and dairy-free lime cashew crema. Add some jalapeño relish for extra zip!

Ingredients

Units

2 8–ounce blocks of tempeh
2 tablespoons olive oil, divided
1 tablespoon adobo sauce
2 garlic cloves, minced
2 teaspoons agave
2 teaspoons apple cider vinegar
1 tablespoon tamari
1 teaspoon paprika
¼ cup salsa

For the Lime Cashew Crema

1 cup raw cashews
¼ cup filtered water, plus more to thin
Juice of 2 limes and the zest from 1 lime
Salt, to taste

For serving

12 tortillas
1 batch of Fresh Jalapeño Relish (optional)
1 mango, sliced
Fresh cilantro, chopped

Instructions

Fill a saucepan with 1 inch of water and bring to a simmer over medium heat. Add the tempeh blocks to the water and cover the saucepan to steam the tempeh for 10 minutes. Turn off the heat.
Pat the tempeh blocks dry with a few paper towels and then chop the tempeh into small pieces.
Heat 1 tablespoon of olive oil in a skillet (preferably a cast iron skillet) over medium heat. Add the tempeh and cook until lightly browned, about 10 minutes.
Meanwhile, combine the remaining olive oil, garlic, agave, apple cider vinegar, tamari, and paprika in a small bowl; whisk to combine.
Pour the sauce over the tempeh in the skillet and continue to cook over medium heat until the tempeh has absorbed most of the sauce and is quite browned, another 5 to 7 minutes. Stir the salsa into the tempeh and cook for another 2 minutes before turning off the heat.
To make the lime cashew crema, combine all of the ingredients in a high speed blender and blend for 1 to 2 minutes, until extremely smooth. Add a touch more water to thin as necessary and adjust the lime juice and salt to taste.
Warm the tortillas on a hot griddle or (carefully) set a tortilla on your cooktop grate and turn the burner to low heat. Flip with tongs to toast both sides. Stack the tortillas on a plate and cover with a clean towel to keep them warm.
Serve the Spicy Tempeh Tacos with Lime Cashew Crema family style with sliced mango, Fresh Jalapeño Relish, cilantro, and your other favorite taco toppings.

The post Spicy Tempeh Tacos with Lime Cashew Crema appeared first on Well Vegan.

Vegan

Mushroom Matar Masala (gluten-free, soy-free)

Mushroom matar masala starring mushrooms and peas in an easy, creamy tomato curry sauce that you make in the blender! It’s a versatile Indian curry that’s ready in about half an hour. This post was originally published on aug 19,2016.

close-up of mushroom matar masala in the pan after cooking and adding garnish

This mushroom and pea curry is easy and delicious and perfect for weeknights. Masala means many things in Indian cuisine. It can be a dry spice blend, a wet spice blend or a masala sauce which can be used to make a dish. This masala sauce is paired with browned mushroom and green peas to make a delicious mushroom pea curry. I add some spinach or greens as well as chickpeas for protein.

Make the sauce creamier with more cashews, add vegan butter to make makhani or butter sauce. You can also control the heat, making it spicier or milder, to taste. The matar masala sauce with mushrooms and peas is a satisfying, flavorful meal.

close-up of a bowl of mushroom matar masala with flatbread

Serve this dish over rice or cooked grains, with flatbread, or over toast for snack or breakfast. It’s an easy recipe with just 20 minutes active cooking time, then let everything simmer so the flavors can meld.

This recipe was originally written with a blended sauce. I used to make blended sauces a lot more before as they reduces all the chopping time. But you can finely chop the aromatics and use that instead as well.

Matar mean peas, and you can use less or more peas, to preference. This simple masala sauce also works well with any veggies, or baked tofu, soy curls, chickpeas or lentils.

hand scooping up mushroom matar masala onto a piece of flatbread

To make the sauce without nuts, use pumpkin seeds, silken tofu, plain unsweetened non-dairy yogurt, full fat coconut milk, or coconut cream in place of the cashews.

Mushroom Matar Masala. Mushrooms and Peas in creamy tomato sauce. Easy Mushroom Masala Recipe. Vegan Gluten-free Soy-free. | VeganRicha.com

Why You’ll Love Mushroom Matar Masala

hearty, creamy, tomatoey curry sauce with toothsome mushrooms and sweet peas
chickpeas for protein, or use your plant based protein of choice
tons of flavor from garlic, ginger, green chili, and garam masala
versatile! Creaminess, spiciness, texture, and proteins are all adjustable to your taste.
naturally gluten-free and soy-free with easy nut-free option