Chickpea Tempeh Tacos With Cashew Crema [Vegan]
Taking less than an hour to make, these chickpea tempeh tacos are packed with flavor. They're savory, zesty, with a hint of spice.
Ingredients You Need for Chickpea Tempeh Tacos With Cashew Crema [Vegan]
How to Prepare Chickpea Tempeh Tacos With Cashew Crema [Vegan]
- 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.
- In 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 minutes until the 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 the juice from 1/2 lime.
- Drain cashews and jalapenos. 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 onto tortillas. Top with a dollop of cashew crema and fresh cilantro. Serve with a couple of lime wedges on the side.
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