It’s Tuesday! That only means one thing! Easy VEGAN TACOS!
An excuse to indulge in tacos. I mean you can have tacos almost everyday of the week, but its fun to say taco Tuesday!
Make some tacos, grab a marg, have a party; you know, typical Tuesday junk.
Guys, it’s almost February. January literally flew by. Are you keeping up with your new years resolutions? We are! We are always seeking new outlets to create more income! I’ll be launching an Etsy shop in the coming weeks and David is continuing to work with his Chicago rapper, SoloSam!
We’ll give you more info on those things when more things start to pop up! Super exciting none the less. How are your resolutions and goals working out for you? Let us know in the comments!
We got this new cookbook for Christmas, figured we would try some things out and put our own twist on the recipes we tried. Also, we learned this new (new to us at least) ingredient called liquid smoke! It’s seriously my new favorite thing. Makes everything have that much more flavor. Check it out here.
Here is an easy vegan taco recipe.
Sweet Potato and Tempeh Tacos.
We’ve never worked with or even had tempeh. It looks weird in the packaging, but its super satisfying to cut. Sweet potato? Obviously we love sweet potato, its good in any form with such a variety of additions. There are a lot of ingredients with this recipe so bare with us! It’s still pretty simple for the most part. Also, you’ll need a blender and/or a food processor, or something you can shred with.
- Sweet Potatoes
- Pineapple Juice
- Chili Powder
- Lime Juice
- Soy Sauce
- Liquid smoke
First, you’ll want to shred the potatoes in a food processor with attachment… or if you have a better or a more accessible idea, thats fine too. Shred all the potatoes. Set aside.
Throw pineapple, pineapple juice, lime juice, cumin, chili powder, chopped onion, lime juice, soy sauce and liquid smoke into a blender. Blend that stuff UP! Blend until it is fairly smooth, some chunks are okay! Set aside.
Cut the tempeh into strips, chunks, pieces, honestly however you decide. Throw the tempeh in a skillet with oil in a pan. Cook on each side for 2 to 3 minutes. Add in the shredded sweet potato. I ended up cutting the tempeh a little more once I added in the sweet potato.
Continue to cook for additional 2-3 minutes. Add in blended mixture and continue to mix all ingredients.
Serve in tortillas with favorite toppings, cheese, guac, salsa, etc.
Pro Tip!: Insert your tortillas in the oven and weave them around a metal bar to create a stable taco shape. Bake at 400º for 5 minutes. Remove and fill.
Easy, Tasty, Vegan!
Sweet Potato Tacos
Have a fiesta with these tacos!
- 2 Medium Sweet Potatoes, shredded
- 1 8oz Can of Pineapples, crushed, cubed, rounds Keep Juice
- 1 16oz Tempeh
- 1 tbsp Cumin
- 1 tbsp Chili Powder
- 12 small Tortillas
- 1/2 White Onion, Diced
- 2 tbsp Lime Juice
- 2 tsp Soy Sauce
- 1 tsp Liquid Smoke
- 2 tbsp Olive Oil
Throw onion, lime juice, pineapple + juice, liquid smoke, soy sauce, chili powder, and cumin into blender. Blend until pretty smooth. Chunks are okay. Set aside.
Cut tempeh up into desired pieces, strips, chunks, whatever. Set aside.
Shred sweet potatoes using food processor or grater.
Cook tempeh in oiled pan for 5-7 minutes on each side. Add in sweet potato. Drizzle more oil if needed. Cook for 4 minutes.
Add in blended mixture, mix all items thoroughly until mixed well. Serve on tortillas with desired toppings.