Tempeh BLTA Tacos

vegetarian | gluten free | dairy free | nut free | egg free | vegan

20 minutes or less + overnight marinade

What You’ll Need:

1 package tempeh

For the marinade:

2 Tbsp olive oil

1/4 c Tamari

2 tsp paprika

2 Tbsp PURE maple syrup

2 tsp liquid smoke (if you can’t find this, don’t stress!)

Pinch sea salt

For the tacos:

1 avocado

2-3 tsp spicy mustard

1 large tomato, diced

4-6 leaves romaine lettuce, chopped

1 avocado

2-3 tsp spicy mustard

pinch sea salt

6 corn tortillas

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Slice tempeh into strips, and set into a glass dish/tupperware. Add ingredients for marinade. Cover & pop into the fridge overnight.

To prepare bacon, heat a large frying pan to medium-high heat. Sear marinated tempeh for 2-3 minutes on each side, transferring to a plate as you go. Drizzle seared tempeh with any remaining marinade.

*If you have a gas range: Set each tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla! You can do this in a large frying pan over an electric range, too!

In a small bowl, mash avocado, mustard and salt.

Smear tortillas with prepared avocado spread. Load each with lettuce, tomato & bacon.

Dive in and be so happy!

Serves 2

Portobello & Poblano Fajitas with Roasted Red Pepper Crema

vegetarian | gluten free | egg free | soy free | nut free

25 minutes or less

What You’ll Need:

For the taco seasoning*:

1 Tbsp cumin

1 Tbsp chili powder

1 Tbsp garlic powder

1 tsp onion powder

1 tsp sea salt

¼ tsp black pepper

OPTIONAL: ½ tsp cayenne pepper

For the filling:

2 large or 3 medium Portobello mushrooms, sliced

2 poblano peppers (if your grocer does not carry these, bell peppers will do!), seeded & sliced

1 onion, sliced

3 tsp prepared taco seasoning ^

1 Tbsp olive oil

For the crema:

1/2 (8oz) jar roasted red peppers, drained

1 individual cup plain, full fat Greek yogurt or dairy free alternative of choice

OPTIONAL: 1 tsp Sriracha hot sauce

For serving:

6 corn tortillas

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Combine taco seasoning in a small jar. Shake to mix. *This will make more than you need for this recipe. You’ll want to have it on hand in your spice cabinet!

Combine filling veggies for in a large frying an or Wok. Toss to coat with olive oil and sauté until are tender. Turn off heat and set aside.

Prepare crema by combining yogurt + roasted red pepper (+Sriracha if desired) in a small food processor or blender. Puree until smooth.

If you have a gas range: Torch the tortillas on each side over high heat. (Set tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla!)

Spread crema generously onto each tortilla and load with filling. Share with a friend!

Serves 2.

Tacos with Cashew Creme

vegetarian | gluten free | dairy free | egg free | vegan

25 minutes or less prep + overnight soaking for the cashews

For the sauce:

1/2 c raw cashews, soaked overnight

1/4 c warm, filtered water

1 Tbsp apple cider vinegar

1/4 tsp sea salt

2 cloves garlic (if you love garlic, add 3)

black pepper to taste

For the tacos:

1 pint mushrooms, any variety

1 can black beans, drained & rinsed

1 pepper, sweet or hot, seeded & diced

1/2 block tofu, pressed and cubed

1 Tbsp olive oil

1/2 tsp sea salt

black pepper to taste

For serving:

6 corn tortillas

sesame seeds

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Cover raw cashews with water in a glass dish and leave at room temperature overnight.

Drain soaked cashews and rinse with water. Combine with remaining sauce ingredients in a high speed blender or food processor . Puree until creamy & set aside. Note: this sauce should be creamy. If it has texture, try adding a few tsp of water blending on high speed until the consistency of ranch dressing.

Press tofu by layering on a large plate: tea towel, sliced tofu, tea towel, another plate. Press the top plate down gently with your hand. Cube tofu into small pieces and toss into a large frying pan or Wok.

Add veggies and beans to pan with oil, salt & pepper. Cook until mushrooms have released all of their water (they’ll start sticking a little to the pan)

*If you have a gas range: Set each tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla! You can do this in a large frying pan over an electric range, too!

Load up each tortilla with prepared crème & sautéed veggies. You will be so glad you did!

Serves 2

Spiced Lentil Tacos

vegetarian | gluten free | egg free | soy free

30 minutes or less

What You’ll Need:

For the spiced lentils:

½ c lentils

1/4 c quinoa

1/8 c almond meal/flour

2 tbsp. ground flaxseed

1 Tbsp. Tamari

1 Tbsp. olive oil

Juice of 1 small lemon

1/4 tsp sea salt

1/4 tsp black pepper

pinch nutmeg

1/4 tsp chili powder

½ tsp garlic powder

1 tsp dijon mustard

OPTIONAL: 1/4 tsp cayenne pepper

For the slaw:

1/2 cabbage, shredded OR 1/2 bag slaw mix, any variety

5oz container full fat, plain Greek yogurt

2 Tbsp apple cider vinegar

1 Tbsp honey

1/2 Tbsp dijon mustard

pinch of celery salt

1 Tbsp sesame seeds

For serving:

6 corn tortillas

1 avocado, sliced

fresh cilantro, chopped

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Combine lentils & quinoa with 1 ½ c water & a drizzle of olive oil. Bring to a boil, and simmer until the water is absorbed. (About 15 minutes)

While everything cooks, mix remaining spiced lentil ingredients/spices in a large mixing bowl.

Then, prepare slaw by combining all ingredients in a medium bowl.

Add cooked lentils/quinoa to spiced lentil mixture, mix well.

*If you have a gas range: Set each tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla! You can do this in a large frying pan over an electric range, too!

Load up each tortilla with prepared slaw, spiced lentils, cilantro & avocado. You will be so glad you did!

Serves 2.