Our Taco Bar has become a guest favorite, with recipe requests for the vegan-friendly filling Brannon created. It is tasty, easy to make, and perfect for a late-summer gathering!
Tempeh Taco Filling – enough for 4-6 tacos (See serving suggestions at the end)
Ingredients
1 8 oz package of Tempeh
1 TB oil, butter, or ghee (add more when needed)
1 onion, diced in a food processor- or finely chopped
1 red bell pepper diced in a food processor- or finely chopped
3/4 C corn kernels- use can use fresh or frozen (thawed) – finely ground in a food processor or blender
1/2 tsp cumin
1 tsp coriander
1 cube of your favorite vegetable bouillon
Directions
- Grind Tempeh in a food processor or blender until it is crumbly, then saute it in oil, butter, or ghee until lightly browned. Remove from heat and set aside in a bowl.
- Saute the onion until soft, add the red bell pepper and continue to saute, then add corn at the end.
- Season with the cumin, coriander, and bouillon cube.
- Combine the tempeh with the sauteed veggies and mix thoroughly.
- Add salt and pepper to taste.
We serve this buffet-style with 8-inch flour or pre-warmed corn tortillas so guests can create their own unique taco or taco salad. Toppings and garnishes often include rice, beans, lettuce, tomato, salsa, black olives, grated cheese, sour cream, and/or avocado. A party on a plate – Enjoy!
