Tempeh tacos (vegan)

Happy (belated) Groundhog’s Day! Here in Minnesota we expect 6 more weeks of winter, but this year it’s particularly cold (-35 degrees Fahrenheit). Thankfully I don’t really leave the house so it doesn’t matter! 🤣

I just have to get through 3 more weeks before I leave for the Florida Keys for 6 weeks so I’m starting to feel more optimistic. Add to that my parents have their first vaccine!! Woo hoo! It is getting brighter!

I was late getting our holiday cards out but have decided this is a new tradition worth keeping. It’s a lot less stressful to just send them when they get done versus rush around. Happy boys kissed by summer sun is exactly what’s needed in February!

Holiday 2020/21

As for food….Vegan nachos for Superbowl Sunday were yummy and I used the leftover cashew queso on the tempeh tacos tonight. Fast & easy, perfect!

Tempeh tacos

  • 1 – 6 oz package Tempeh “bacon”
  • 3 tbsp Cholula or other hot sauce (Sriracha, Crystal or Tabasco would work)
  • 2 tsp Nutritional yeast
  • 2 cloves chopped garlic
  • Olive oil
  • Accessories

Sauté tempeh in olive oil until crispy, about 5 minutes. Add Cholula, yeast and garlic and heat another minute until garlic is cooked.

Serve with accessories, chopped kale, green onion, peppers, tomatoes, cilantro, avocado, pickled red onions, black beans, quinoa.

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