Tempeh Soyrizo Vegan Tacos
These Tempeh Soyrizo Vegan Tacos have a crispy tempeh filling, refried beans and a habanero cream sauce that adds so much flavor!
Ingredients
FOR THE HABANERO CREAM SAUCE
- 1/2 cup vegan mayo
- 1/4 cup olive oil
- 1/4 red onion roughly chopped
- 1 clove garlic
- 1 -2 habaneros* to taste
- 1/4 cup cilantro
- 1 lime juiced
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- salt & pepper to taste
FOR THE TEMPEH
- 8 oz tempeh
- 1 tbsp olive oil
- 4 oz soyrizo
- 2 tsp taco seasoning
FOR THE BEANS
- 1 15-ounce can black beans drained & rinsed
- 1/3 cup water
- 1 tsp taco seasoning
- salt if needed
Instructions
- Add the habanero cream sauce ingredients to a food processor or blender. Pulse until combined, taste and adjust seasoning as needed.
- Add some water (about 1/4 cup) to the bottom of a pan and bring to a boil. Break the tempeh into pieces and place in the pan. Lower heat, cover and steam tempeh for 10 minutes. Remove the lid and add the olive oil, soyrizo and taco seasoning. Increase the heat slightly and break the soyrizo and temeph into smaller pieces with a wooden spoon. Cook until everything starts to brown. Add 4 tbsp of the habanero cream sauce to the pan and stir to combine. Lower heat until ready to serve.
- Meanwhile, add the beans to a pan with the water and taco seasoning over medium heat. After the beans have slightly softened, use a wood spoon to gently smash them. Taste and add salt if needed. Lower heat until ready to serve.
- Heat the tortillas over an open flame or in a pan.
- To assemble, layer each tortilla with beans, lettuce, tempeh, avocado, cilantro and more habanero cream sauce. Serve with lime wedges.
Video
Notes
*Start with less and add more to taste. Remove the seeds if you are super sensitive to heat.
Nutrition
Calories: 414kcal | Carbohydrates: 32g | Protein: 14g | Fat: 27g