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Try out these hearty and delicious tempeh tequila taco sliders, masterminded by the sisters of Spork Foods! http://sustainableaction.wix.com/sustainableaction#!recipe-of-the-week/cwis
Tempeh Tequila Tacos Sliders
1 pkg. soy tempeh (try Lightlife brand), sliced into strips
1 Tbsp. neutral-tasting oil (safflower or refined coconut)
1/2 medium white onion, finely chopped
2 cloves garlic, finely chopped
1 red bell pepper, cut into thinly sliced strips
1/3 cup + 2 Tbsp. tequila
1 1/2 Tbsp. brown rice syrup
2 Tbsp. lemon juice
1/2 cup soy milk creamer (try Wildwood brand)
1/2 tsp. sea salt
1/2 tsp. finely ground black pepper
1 tsp. dried oregano
1/4 tsp. dried ground cumin
1/4 tsp. ground Ceylon cinnamon
8–10 mini organic corn tortillas
1/4 head green and/or purple cabbage, thinly sliced
1 small tomato, diced
1/4 cup vegan sour cream, for garnish (optional)
• Add 1 inch of water to a 6-quart pot and place a steamer basket inside. Bring to a simmer with the lid on. Steam the soy tempeh for about 5 to 7 minutes. Roughly chop when cooled slightly, then set aside.
• Heat a skillet and add the oil. Sauté the onion, garlic, and red bell pepper until soft, about 4 to 5 minutes. Add the tempeh, 1/3 cup of the tequila, brown rice syrup, lemon juice, soy milk creamer, sea salt, pepper, oregano, cumin, and cinnamon. Cook until golden, about 8 to 10 minutes, stirring frequently. Add the remaining tequila during the last 2 minutes of cooking. Remove from the heat.
• To form the tacos, add the tempeh mixture to the tortillas. Top with the cabbage, tomato, and vegan sour cream.
Makes 4 to 6 servings
Spork Foods, 2013 - http://sporkfoods.com
