Meatless Monday: Simple Tempeh Tacos (V)(GF)

tempeh-tacosWho doesn’t LOVE 15-minute meals on a Monday?? You’re welcome in advance.

Tempeh Tacos (V)(GF)
2 tbsp avocado oil (or any high-temp cooking oil)
1 onion, diced
1 package tempeh, sliced into 1/2 inch cubes
1 tbsp tamari
1 tsp cumin
1/4 cup fresh chopped cilantro
other taco fillings such as lettuce, tomatoes, lime juice
corn tortillas or taco shells
lime wedges for serving

The method:

  1. Sautee the onion in olive oil for 3 to 5 minutes, or until onion is soft.
  2. Add tempeh/chicken, gf soy sauce and cumin. Allow to cook for about five more minutes, stirring frequently. Remove from heat and stir in the cilantro.
  3. Fill your taco shells or tortillas with the protein mixture mixture and top with lime juice, lettuce, tomatoes, salsa or if desired.

BBQ Tempeh & Veggie Bowl (GF)

bbq tempehBBQ Tempeh & Veggie Bowl (GF)
the salad ingredients:

1 package of tempeh, diced (I made Nick’s with grilled chicken)
2 tbsp avocado oil (or extra virgin olive oil)
1 can black beans, drained and rinsed (make sure the can is BPA free)
1/2 cucumber, diced
1/2 cup cherry tomatoes, halved
1/2 small red onion, diced
4 leaves of romaine lettuce, cleaned and roughly chopped into bite-sized pieces
1/2 C cilantro, chopped
2 ripe avocados, mashed with 1tsp lemon juice and salt
1/4 cup of cooked jasmine rice
sprinkling of bleu cheese

the BBQ sauce ingredients:

2 tbsp mustard powder
2 tbsp garlic powder
2 tbsp smoked paprika
2 tbsp sea salt
2 tbsp fresh pepper
5.5 oz can tomato paste
2/3 cup apple cider vinegar
2 tbsp molasses
¼ cup maple syrup
2 tsp organic cane sugar

the method:

  1. Combine all of the BBQ sauce ingredients and blend together. Pour the mixture into a saucepan and heat through.
  2. Heat some oil in a frying pan over medium/high heat and add the tempeh. When the tempeh is to your preferred texture (this is about 5 minutes on each side for me) add a couple tablespoons of BBQ sauce to the pan to coat the tempeh.
  3. Chop all the veggies and prepare your avocado mixture. Give each veggie a designated spot in your bowl. Or you can toss them all together if you prefer. Spoon a small amount of rice and add  some cilantro on top of the salad.
  4. Add the hot and tangy tempeh to the salad with a little sprinkling of bleu cheese and you’re good to  go!