tempeh taco lettuce wraps
tempeh taco lettuce wraps
Do Mexican spices make everything taste ridiculously good? Yes.
Is tempeh one of the most misunderstood, rebellious foods out there right now? Certainly.
People either want it on everything or cringe at the sound of it. People smell it and dismiss it. People pronounce it as tem-pa, eat it raw and wonder why it tastes like a cheese that’s gone off.
‘do you actually eat this stuff? i can’t seem to make it taste good’ says the pitying Whole Foods cashier looking down distastefully at my fermented friend.
It seems to be a widespread conundrum.
We want to eat it, we know we should be eating it, everyone and our great aunt is telling us to eat it, but unless we turn into a CHOPPED all star overnight, the neatly wrapped package is just going to taunt us from the produce aisle.
My top 2 ways to make tempeh palatable to you and even your beef-loving boyfriend…
- Cook it THOROUGHLY, in & out to tone down the ‘sour’ fermented aspect. This makes a huge difference.
- Spice matters. Whether you choose to marinate ahead of time or sprinkle with sauce after, tempeh is a sponge to flavour, so make it count!
Now that the elephant’s out of the room, ready to fiesta with these flavourful taco wraps?
The crumbled tempeh infused with classic taco spices is enough to fool even the biggest soy-phobics. I made these little muchacho’s for my mom who normally darts for the nearest exit when I offer her ANYTHING tempeh.
Nestled with black beans, salsa, avocado & punched with creamy hummus- how could she not fall in love?
These wraps are 100%
crunchy on the outside
creamy on the inside
smokey & spicy
utterly satisfying yet surprisingly light.
Tempeh Taco Lettuce Wraps
1.5 cups of tempeh, crumbled
1 cup black beans
2 cloves garlic
3 tbsp. salsa
3 tsp. chilli powder
2tsp. dried oregano
2 tsp. cumin
2 tbsp. tamari or low sodium soy sauce
3 drops liquid smoke (optional but delicious)
2 tsp. lime juice
oil for cooking
4-6 leaves of cabbage or bib lettuce
Topping Suggestions: diced avocado,hot sauce, lime juice , cilantro, tomato, hummus
- Heat a large pan with cooking oil over medium-high heat
- Once pan is hot, combine crumbled tempeh along with minced garlic, salsa, chili powder, oregano, cumin, tamari, salt and pepper. Stir until tempeh is thoroughly coated with spices.
- Cook tempeh mixture 8-12 minutes, stirring occasionally to ensure equal browning. You will want the tempeh to be cooked throughout and lightly crispy in parts to ensure best flavour.
- While your tempeh is cooking, prepare your cabbage leaves and cut your toppings.
- When your tempeh is ready to go, add in black beans and cook for another 2 minutes to warm beans. Add more salsa or spice to taste. (I added more salsa)
- Scoop tempeh-bean mixture into cabbage wraps, and top with avocado, vegan sour cream, hummus, cilantro, lime juice, hot sauce, etc.