Tacos are a favorite Mexican dish worldwide. From a simple filling of seasoned minced meat or fish, shredded cabbage, salsa, and shredded cheese, many varieties of this dish are now created and eaten in all parts of the world.
With today’s recipe, vegans and vegetarians can also enjoy this delicious dish. Meat is replaced by tempeh, a protein, fiber, and vitamin-rich food made from fermented soybeans. Tempeh is quickly becoming a more preferred meat substitute over tofu for its flavor, texture, and higher nutritional value. In this recipe, you will also learn how to easily season your taco filling instead of buying packaged taco seasoning mix which contains additives and preservatives. We assure you that once you’ve made this vegetarian taco at home, you will be reluctant to go out for tacos any more!
Ingredients:
This recipe takes about 30 minutes to make. Serves 6 tacos.
• 1 tbsp oil
• ½ cup of minced onion
• 1 tsp minced garlic
• 1 (8-ounce) package of tempeh, crumbled
• 1tsp oil
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 tbsp tomato paste
• 1 carrot, minced
• 1 ear corn, kernel cut
• ½ poblano pepper, diced
• 1 ounce dried shitake mushrooms, chopped
• ½ cup of water or stock
• 1 tbsp Bragg liquid aminos or soy sauce
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp lime juice
• 6 flour tortillas
• pico de gallo
• avocado slices
Instructions:
Heat oil in a pan or skillet over medium-high heat.
Add onion and garlic and sauté for 2 to 3 minutes.
Add crumbled tempeh and stir-fry for 1 to 2 minutes.
Turn the heat down to medium.
Make a well in the center of the pan and pour oil into the well.
Put the mixture of spices, chili powder, smoked paprika, and ground cumin into the oil.
Mix the seasonings first with the oil before mixing with all the other ingredients in the pan.
Add tomato paste and stir-fry for 2 minutes.
Add carrot, corn kernels, poblano pepper, and shitake mushrooms.
Stir well, then add water and liquid aminos.
Stir-fry for 5 minutes.
Add salt and pepper.
Stir and cook for another 5 minutes over medium heat.
Turn the heat off, then squeeze lime juice on top.
Place flour tortilla on a plate.
Put about a cup or more of the vegetable filling in the center of the tortilla.
Put pico de gallo and slices of avocado on top before serving.
Ideas And Tips:
• If you are making this for the kids, substitute poblano pepper with bell pepper.
• You can substitute tempeh with tofu or kidney beans.
• You can substitute fresh corn with a cup canned or frozen corn kernels.
• You can substitute dried shitake with 1/4 cup diced fresh mushrooms.
• To make your own pico de gallo, mix together 2 cups of seeded and chopped tomatoes, ½ cup of chopped onions, 1 chopped jalapeño, ¼ cup of chopped cilantro, 1 tsp salt, and the juice of half a lime.
images – https://www.youtube.com/watch?v=lhH2_I7F5Os
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