Vegan Cooking at Home e-book recipe: Tempeh tacos
A recipe for tempeh tacos is included in Vegan Cooking at Home. (Christine McAvoy)
Over the past four years, the bloggers at The Vegan Project have shared many recipes with their readers. In July, with the aim of helping even more people eat vegan, they published two e-cookbooks.
Bridget Burns is the author of Vegan Cooking at Home, and Samantha Shorkey wrote Jacked on the Beanstalk. Both e-books feature nutrition tips from Jennifer Boyle and photography by Christine McAvoy. With Jessica Grajczyk, Burns and Boyle cofounded The Vegan Project—which made our list of the best vegan food blogs in Vancouver—back in 2009.
Subtitled “Plant-Based Living Made Easy”, Vegan Cooking at Home offers tips for snacking and choosing healthier foods, a list of kitchen essentials, and 15 recipes for breakfast, lunch, and dinner. Jacked on the Beanstalk is subtitled “Plant-Based Fuel for Vegan Athletes” and contains 20 recipes, ranging from protein pancakes to carrot cake balls. Each e-book costs $10, but you can buy both as a combo for $15. (If you use the offer code “vegcoast” within the next week, you’ll get $1 off your purchase.)
Interesting recipes in Burns’s e-book include gluten-free buckwheat crêpes, herbed nut cheese, and sun-dried tomato basil sausages. What follows is one of the lunch and dinner recipes from Vegan Cooking at Home.
Tempeh tacos
Who doesn’t love taco night? Made with tempeh (fermented soy), sprouted grains and fresh vegetables, your tacos just got better—and healthier!
Prep ahead: You can make the tempeh mixture ahead of time and reheat when ready to use.
Ingredients
- 1 package plain tempeh
- 4 sprouted corn tortillas
- 1 cup onion, diced
- 2 tbsp grapeseed oil
- ½ jalapeno, diced (seeds removed for less spicy)
- 2 tsp chili powder
- 4-5 mushrooms, sliced
- ½ green pepper, diced
- 1 tsp cumin
- 1 tsp dried coriander
- 1 tsp salt (smoked salt is a nice touch!)
- 1 tsp agave syrup
- 1 tsp tamari or Braggs
Toppings: Shredded cabbage, fresh lime wedges, cherry tomatoes, cilantro, avocado, and salsa.
Method
In a large frying pan, heat oil on medium. Add diced onion, crumble in tempeh and add dried spices. Sauté for about five minutes. Now add mushrooms, peppers, agave and tamari and cook for another five to seven minutes. Lightly steam the corn tortillas until pliable. Assemble the tacos any way you like; a little vegan cheese doesn’t hurt either!
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