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Fall Maple Tempeh Tacos With Pumpkin Crema [Vegan, Gluten-Free]

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This taco recipe is full of all the wonderful flavors of fall. It's maple; it's pumpkin; it's tempeh and veggies that are good for you and super delicious! Don't forget to pair it with the pumpkin crema!

Fall Maple Tempeh Tacos With Pumpkin Crema [Vegan, Gluten-Free]

Serves

6-8 tacos

Cook Time

20

Ingredients

  • 3 tablespoons maple syrup
  • 1 teaspoon garlic powder
  • 1/4 teaspoon liquid smoke
  • 1 8-ounce package tempeh
  • 3 large carrots, peeled and julienned
  • 1 medium red onion, sliced
  • 3 tablespoons vegan butter, melted
  • 2 tablespoons brown sugar
  • 3 cups kale, stemmed and chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 cup vegan sour cream
  • 2 tablespoons pumpkin purée
  • 1 teaspoon ground cinnamon
  • Corn tortillas

Preparation

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine maple syrup, garlic powder, and liquid smoke. Stir until mixed thoroughly.
  3. Crumble tempeh into bowl and stir until fully mixed. Spread out into a single layer on baking sheet.
  4. Mix butter and brown sugar in a large mixing bowl. Add carrots and onions and toss to coat. Spread out into a single layer on baking sheet.
  5. Place both baking sheets in oven and bake for 20 minutes, stirring both dishes every 5 minutes. Cook longer if needed.
  6. While the other ingredients bake, place kale in a large bowl. Top with oil and salt and massage for 2 minutes.
  7. Stir together sour cream, pumpkin, and cinnamon.
  8. Build tacos and top with pumpkin crema.

Notes

This recipe also works well without the tortillas and put over a grain like quinoa or farro.

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AUTHOR & RECIPE DETAILS


photo

Steven is the recipe creator and food photographer at The Nut-Free Vegan, and a book designer. He lives in Montclair, New Jersey, with his wife and cat.


 

 

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0 comments on “Fall Maple Tempeh Tacos With Pumpkin Crema [Vegan, Gluten-Free]”

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m
4 Months Ago

isn\'t tempeh soy? this recipe is under the "soy free" tag :(


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