← Nouns Cooking · Plant-Based

Ingredients

• 400 g Tempeh, crumbled into small pieces
• 250 ml vegetable stock
• 2 Lime, juiced, plus wedges to serve
• 1½ tbsp Tamari
• 1 tbsp neutral oil
• 1 tbsp Tomato purée (paste)
• 1 tsp Chilli powder
• 1 tsp Smoked paprika
• 1 tsp Dried oregano
• ½ tsp Garlic powder
• 1 can black beans (400 g can), drained and rinsed
• 8 small corn tortillas
• 150 g sweetcorn kernels, thawed if frozen
• 2 handfuls shredded romaine
• 1 Avocado, sliced
• 1 handful Coriander (cilantro), chopped
• hot sauce, to serve (optional)

Method

1. Put the crumbled tempeh in a bowl with the stock, the juice of 1 lime and 1 tbsp of the tamari. Leave to soak for 20 min (or up to a few hours in the fridge) so it loses its bitter edge and takes on flavour. Drain well, pressing out the liquid.
2. Heat the oil in a large non-stick frying pan over medium-high heat. Add the tempeh and fry for 6–8 min, stirring only now and then, until browned and crisp in places.
3. Stir in the tomato paste, chilli powder, paprika, oregano and garlic powder and cook for 1 minute. Add the black beans, the rest of the tamari and lime juice and a splash of water, then toss for 2–3 min until everything is hot and coated.
4. Warm the tortillas one at a time in a dry pan over high heat, about 30 seconds a side, and stack them in a clean tea towel to keep soft.
5. Fill each tortilla with lettuce, the tempeh and beans, sweetcorn, avocado and coriander. Serve with lime wedges and hot sauce.

Tips

• About 28 g protein per serving of two tacos, from the tempeh and beans.
• Check that your tortillas are 100% corn; some brands mix in wheat flour. Check the stock is gluten-free as well.

Sources

Written in our own words after cross-checking these recipes:

The Full Helping Love and Lemons