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Fall Maple Tempeh Tacos With Pumpkin Crema [Vegan, Gluten-Free]
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!
Ingredients You Need for Fall Maple Tempeh Tacos With Pumpkin Crema [Vegan, Gluten-Free]
How to Prepare Fall Maple Tempeh Tacos With Pumpkin Crema [Vegan, Gluten-Free]
- Preheat oven to 350°F.
- In a large mixing bowl, combine maple syrup, garlic powder, and liquid smoke. Stir until mixed thoroughly.
- Crumble tempeh into bowl and stir until fully mixed. Spread out into a single layer on baking sheet.
- 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.
- Place both baking sheets in oven and bake for 20 minutes, stirring both dishes every 5 minutes. Cook longer if needed.
- While the other ingredients bake, place kale in a large bowl. Top with oil and salt and massage for 2 minutes.
- Stir together sour cream, pumpkin, and cinnamon.
- 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.
Nutritional Information
Per taco: Calories: 273 | Carbs: 21 g | Fat: 19 g | Protein: 7 g | Sugar: 12 g | Sodium: 160 mg
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isn\’t tempeh soy? this recipe is under the "soy free" tag :(