Meatless Tacos 5 Ways

Tempeh Tacos

Ingredients
for 2 servings

8 oz tempeh, 1 package
1 tablespoon olive oil
¼ yellow onion, diced
1 jalapeño, diced
¼ cup low sodium soy sauce
1 teaspoon cumin
2 teaspoons chili powder
2 teaspoons garlic powder
black pepper, to taste
tortilla, to serve

Preparation

1. Add tempeh to food processor and pulse until a crumbly consistency is formed, making sure not to over-pulse.
2. Heat olive oil in pan over medium heat. Once the oil begins to shimmer, add the onion and sauté for 3 minutes.
3. Add jalapeño and sauté for 2 more minutes, or until onion is translucent.
4. Add ground tempeh and sauté for 4 minutes, or until tempeh is slightly golden.
5. Add soy sauce, cumin, chili powder, garlic powder and black pepper and continue to sauté for 3-5 more minutes or until desired consistency is reached.
6. Serve on warm tortillas with desired taco toppings.
7. Enjoy!

Jackfruit Tacos

Ingredients
for 4 servings

20 oz jackfruit, 2 cans, in brine or water
1 tablespoon olive oil
½ yellow onion, sliced
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon liquid smoke
1 teaspoon salt
1 teaspoon pepper
1 cup vegetable stock
¾ cup vegan bbq sauce
tortilla, to serve

Preparation

1. Preheat oven to 400ºF (200ºC).
2. Drain and rinse jackfruit, then cut jackfruit into smaller pieces, removing the core.
3. Add olive oil, onions, garlic, salt, and pepper to a large frying pan or skillet over medium-high heat. Sauté until onions are tender and become translucent.
4. Add jackfruit, chili powder, paprika, cumin, liquid smoke, salt, pepper, and liquid smoke, and stir.
5. Add vegetable stock, cover, and cook another 10-15 minutes, until jackfruit is soft enough that it can be mashed.
6. Mash jackfruit with potato masher or a couple of forks, until it looks pulled or shredded.
7. Spread an even layer of pulled jackfruit across a parchment paper-lined baking sheet.
8. Bake for 25 minutes.
9. Remove from oven and pour on vegan BBQ sauce. Stir to combine.
10. Place back in oven for 10 more minutes.
11. Serve on warm tortillas with desired taco toppings.
12. Enjoy!

Mushroom Tacos

Ingredients
for 2 servings

8 oz cremini mushroom, 1 package
1 tablespoon olive oil
⅓ onion, finely chopped
3 cloves garlic, minced
2 tablespoons low sodium soy sauce
1 teaspoon cumin
1 teaspoon chili powder
black pepper, to taste
tortilla, to serve

Preparation

1. Add mushrooms to food processor and pulse until a crumbly consistency is formed, making sure not to over-pulse.
2. Heat olive oil in pan over medium heat. Once the oil begins to shimmer, add the onion and garlic and sauté until the onion is translucent.
3. Add the mushrooms and saute for 8-10 minutes, or until most water has evaporated.
4. Add soy sauce, cumin, chili powder and pepper. Sauté for 5 more minutes,Buffalo Cauliflower Tacos or until desired consistency is reached.
5. Serve on warm tortillas with desired taco toppings.
6. Enjoy!

Buffalo Cauliflower Tacos

Ingredients
for 4 servings

1 head cauliflower
¾ cup flour
¾ cup milk, or milk alternative
1 teaspoon paprika
2 teaspoons garlic powder
1 teaspoon salt
½ teaspoon pepper
¼ cup hot sauce
2 tablespoons vegetable oil
1 tablespoon honey
tortilla, to serve

Preparation

1. Preheat oven to 450˚F (230˚C).
2. On a cutting board, break the head of cauliflower into florets.
3. In a large mixing bowl, add flour, paprika, garlic powder, salt, pepper, and milk, and stir until well combined.
4. Add cauliflower florets to batter, making sure each piece is evenly coated.
5. Transfer to a parchment paper-lined baking sheet and bake for 20 minutes, flipping halfway.
6. In a small mixing bowl, combine hot sauce, vegetable oil, and honey, and stir until evenly combined.
7. Brush hot sauce mixture on cauliflower and bake for an additional 20 minutes.
8. Serve on warm tortillas with desired taco toppings.
9. Enjoy!

Chipotle Chickpea Tacos

Ingredients
for 2 servings

1 tablespoon olive oil
15 oz chickpea, 1 can, drained and rinsed
2 tablespoons low sodium soy sauce
1 teaspoon chipotle chili powder
1 teaspoon garlic powder
tortilla, to serve

Preparation

1. Add the olive oil to a pan over medium heat. Once the oil begins to shimmer, add the chickpeas and cook until slightly golden, stirring occasionally.
2. Add soy sauce, chipotle chili powder, and garlic powder to the chickpeas and sauté for 3-4 more minutes, until golden brown.
3. Serve on warm tortillas with desired taco toppings.
4. Enjoy!