These vegetarian tacos are the healthy version of beef picadillo. They spiced tempeh and lots of vegetables for a vegan and vegetarian taco recipe everyone will love.
|Minced onion||1/2 Cup (8 tbs)|
|Minced garlic||1 Teaspoon|
|Tomato paste||2 Tablespoon|
|Chili powder||2 Teaspoon|
|Smoked paprika||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Carrot||1 , minced|
|Ear corn/Frozen corn kernels||1 , kernels cut|
|Poblano pepper||1/2 , diced|
|Dried mushrooms||1 Ounce , chopped (or cup diced fresh mushrooms)|
|Water/Stock||1/2 Cup (8 tbs)|
|Liquid amino acids/Soy sauce||1 Tablespoon|
|Black pepper||1/2 Teaspoon|
|Fresh lime juice||1 Tablespoon|
1.In a pan, sauté the onion and garlic in the oil over medium heat a few minutes until softened.
2.Crumble in the tempeh and cook, breaking up into small chunks, for a few more minutes until beginning to brown.
3.Add a little more oil if you need to, then the tomato paste and spices and fry 60 seconds.
4.Add the vegetables, water, and seasoning and stir.
5.Simmer uncovered 20 minutes until carrots are tender and seasonings have blended.
6.Squeeze lime juice on jest before serving.
7.Serve over the tacos with some avocados, salsa and pico de gallo.