Ultra satisfying and hearty, these spicy mushroom tempeh tacos come together in less than 30 minutes.
Author: Emma
Serves: 4-6
Ingredients
1 tbsp olive oil
1 medium onion, diced
4 cloves garlic, minced
1 16oz (450g) package of mushrooms, sliced
1 8oz (225g) package of tempeh
2-4 tsp chili powder
3 tsp cumin
juice of 1 lime
2 tbsp tomato puree
dash of low sodium tamari
dash of liquid smoke (optional)
12 small corn tortillas or whole grain tortillas
fresh coriander to garnish
Method
Coat the bottom of a large frying pan with oil, and heat on medium. Add the onions and cook for a few minutes until softened, and the garlic and cook for another minute.
Add the mushrooms, crumbled tempeh, chili powder and cumin to the pan. Cook for about 5 minutes, stirring often
Add the lime juice, tomato puree, tamari and liquid smoke to the pan. If the mixture appears a little dry, add a couple of tbsp of water too. Give everything a good mix and cook for another 5 minutes
While you are cooking the taco filling, you can also be warming the tortillas: heat a small nonstick skillet over medium heat. Toast each tortilla on both sides for about 30 seconds and set aside.
Assemble tacos: stuff each taco shell with 2-3 tbsp of filling, garnish with fresh coriander.
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/mushroom-tempeh-tacos/