Tempeh tacos to tantalize your tastebuds. Let’s face it..foodies come from all walks of life and vegans are no exception. They want amazing delicious things to eat just like all the other foodies of our marvelous planet. Recently I had the chance to head to New York City and take part in the finest vegan fare the city has to offer. The food was truly a inspiration and clearly the restaurant had passion fueling their creative fires. My husband is in crazy love with New York City and would move their in a heartbeat if possible. If you are a foodie this is a fantastic place to visit.
My husband is from India where so many of it’s citizens are vegan for religious reasons. Delicious dishes with no animal ingredients that varied state to state. Think dumplings in the east, and curries in the south.
Roasted maple tempeh has vitamins, nutrients, and is bursting with flavor. This dish is gluten-free and dairy-free. It is fun and easy to make. Slice up the tempeh and you are on your way. The aioli sauce can be made a day ahead of time. It incorporates herbs I have grown myself so I like to think of it as farm to table. Herbs are fun and easy to grow and they have a million times more flavor and save money. Plus they pack a nutrient punch, and you don’t need a green thumb to get them going.
1 package Tempeh, thinly sliced
1/4 cup maple syrup
1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. finely chopped cilantro
1 Tbsp. finely chopped scallions
1 Tbsp. finely chopped fresh fennel fronds
Cilantro for garnish
Whisk together syrup, seasonings and chopped herbs. Pour over sliced tempeh and marinate overnight.
Fry tempeh slices in a small amount of vegetable oil in medium skillet. Meanwhile, soften tortillas in skillet with a small amount of oil until they are soft and pliable. Place tempeh in tortillas and top with salsa, aioli sauce and cilantro.
Herb Aioli Sauce
2 egg yolks (use egg substitute to make the sauce vegan)
3 tsp cilantro
3 tsp fennel
3 tsp parsley
3 tsp scallions
2 Tbsp mayo (to make the sauce vegan use Vegan Mayo)
3 tbsp sunflower oil
–Add herbs to a food processor and pulse until diced finely. Add sunflower oil until smooth. Drizzle in egg yolks slowly to thicken. Finely add in mayo to finish. Pulse until the sauce is smooth. Can be stored in the fridge up to 24 hours before serving.