Taking less than an hour to make, these chickpea tempeh tacos are packed with flavor. They're savory, zesty, with a hint of spice.
Chickpea Tempeh Tacos With Cashew Crema [Vegan]
Chickpea Tempeh Filling:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 red onion, diced
- 1 medium red bell pepper, diced
- 8 ounces tempeh
- Two 15 ounce can chickpeas, rinsed and drained
- 3 teaspoon ground cumin
- 1 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 1/2-1 teaspoon salt
- Juice from 1/2 lime
For the Cashew Crema:
- 1 cup cashews
- 1/2 jalapeno, roughly chopped & deseeded
- 1/4 cup non-dairy milk
- 2 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8-10 corn tortillas
- Fresh cilantro
- Lime wedges
Add cashews and jalapeno to a small bowl. Pour over boiling water until they're covered. Let sit for 20 min. Prepare the filling in the meantime.
To a large skillet, heat 1 tablespoon of oil over medium-high heat. Add garlic, onion, bell pepper, and a pinch of salt. Saute for 3-4 min. until onion is soft and translucent. Using your hands, crumble in the tempeh. Add chickpeas, spices, salt and pepper to taste. Stir to combine. Cook for 5-6 min. until tempeh and chickpeas have developed a nice golden brown color. Season with more salt and pepper to taste if needed. Squeeze in juice from 1/2 lime.
Drain cashews and jalapeno. Add them to a high-speed blender, along with the rest of the crema ingredients. Blend until smooth.
Toast tortillas on an open gas flame until charred or in a dry skillet. Assemble by spooning filling on to tortillas. Top with a dollop of cashew crema and fresh cilantro. Serve with a couple lime wedges on the side.