Vegan Tacos Two Ways ft. Mango Sauce

Vegan Tacos (low fat) and Mango Sauce

Hello dears! I hope your week has been treating you well so far. Mine has been all over the place. For one, I had to start a new Instagram account (@earthofmariaa) because after experiencing a hack on my last one, nothing was working: my images were being deleted, I wasn’t able to like any photos, etc. After around ten days of trying to fix it, I decided to create a new account, which is upsetting because I worked so hard on my old one but sometimes a fresh start can be a good thing! Let’s hope Instagram won’t let me down this time.

Low fat

Anyway, I am back with a taco recipe, featuring two different fillings to satisfy every tastebud ever. First we have marinated tempeh, with a spinach bedding and jalapenos for some extra spice (jalapeno has to be one of my favourite words of all time). Next, we have a delicious chickpea and broccoli stir-fry that goes to show you can make tacos work with everything. Drizzle these over with a delicious mango sauce, and you have a Tupperware-friendly lunch or a satisfying family dinner.

Tempeh Recipe (high protein)

(Currently, I am trying to think of tacos to distract myself from thoughts of the humongous spider I found in my room this morning. Is anyone else experiencing a spider epidemic in the UK?! I think it’s time to move planets.)

When I was ill with my eating disorder, tacos were a big ‘fear food’ I had to overcome because the carby wraps scared me. Now I look back and shake my head because carbs are amazing. Especially in taco form. These, in a way, were a celebration of how far I’ve come in terms of not giving two hecks about carbs and calories anymore, simply eating what I want whenever I want to.

Marinated tempeh strips

Easy vegan stirfry recipe

If you end up trying these, do let me know in the comments, and share your favourite taco/wrap filling because I am always searching for new ideas! Now, let’s get to the recipe before I give myself the change to ramble on any further.

Spicy Vegan Taco Recipe

Vegan Tacos Two Ways With a Mango Sauce

  • Servings: 2-4
  • Difficulty: easy
  • Print

Plantbased, low-fat, hearty tacos perfect for lunchboxes and family dinners. Packed with vegan protein, these are easy to make and ready in 30 minutes. Served with a refreshing mango-avocado sauce.

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Credit: Maria Alexandra (https://whatismaria.wordpress.com)

Ingredients

  • 6 small wholewheat tortillas or taco shells.
  • For the tempeh filling:Β 
  • 1 block (227g) Tempeh
  • 2 tbsp ketchup
  • 2.5 tbsp soy sauce
  • 2 tbsp soy yoghurt
  • 2 tsp lemon juice
  • 1 tsp agave nectar
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • a large handful of spinach
  • optional: jalapenos and cucumber to serve

Directions

  1. Preheat oven to 200 degrees C (392 F). Cut the tempeh into thin strips. In a bowl, whisk together the ketchup, soy sauce, yoghurt, lemon juice, agave nectar, paprika and cumin. Toss together with the tempeh until well-coated.
  2. Place tempeh strips on a greased baking tray and bake in the oven for 10-15 minutes, until crispy.

Ingredients

    Β For the chickpea filling: -1 can (400g) chickpeas, drained
  • 1.5-2 cups (300g) broccoli, chopped into small pieces
  • 1 red bell pepper, chopped into strips
  • 1/2 a medium red onion, chopped
  • 1/4 cup soy sauce
  • 1 tbsp agave nectar
  • 1 tsp lemon juice
  • 1/2 tsp corn starch
  • 1 tsp grated ginger
  • A small red onion

Directions

  1. Prepare this while the tempeh is baking. In a bowl, mix together the soy sauce, agave nectar, lemon juice, corn starch and ginger. Set aside.
  2. Heat some oil or cooking spray in a non-stick frying pan. Add the broccoli and the red pepper, and stir-fry for 3-5 minutes until vegetables are tender. Mix in the chickpeas and the sauce, stirring until the sauce has thickened and the ingredients are thoroughly coated.
  3. Remove from the heat and set aside. Mix in the chopped red onions.

Ingredients

    For the mango sauce:
  • 1/2 cup mango, cubed
  • 1/2 avocado
  • 2 tbsp lime juice

Directions

  1. Place the ingredients into a high speed blender and blend until smooth, adding more lemon juice if too thick.

Finally, assemble the tacos by distributing the fillings evenly throughout the tortillas/taco shells, combining them if you desire! I like to serve the tempeh on a bedding of spinach with a couple of jalapenos. Add some fresh avocado to the chickpea stir-fry for a creamier taste and a soft texture. If you want to, season with salt and ground black pepper, before drizzling over with the mango sauce and some sriracha.

Sending you all love and positive energy!

Maria β™‘

Instagram | YouTube | Twitter

Click here to see my previous recipe post (hint: it features sweet potato).

60 thoughts on “Vegan Tacos Two Ways ft. Mango Sauce”

  1. Oh my goodness! This looks so delicious! I have never tried tempeh before. This looks like a very healthy & enjoyable meal.
    And yes! Spiders! They are giant where I am! I hate them haha!

    Pinar | beautybakingbella.com

    Liked by 2 people

    1. Ahh thank you dear – I’m glad you like it πŸ™‚ Tempeh is really yummy especially when marinated, I love it’s texture in particular! And I’m kinda glad I’m not the only one, they’re never usually this big but have been huuuge recently πŸ˜‚ Let’s hope this spider epidemic ends soon! ❀

      Like

  2. These look amazing! I just ate an hour ago, but somehow I’m hungry again now just by looking at this. πŸ˜› Tacos are my favorite, and you can make it so many different ways. This is unique and different, and I’m sure it’s tasty too. By the way, I followed you on instagram. (isthatvodka)

    Liked by 2 people

    1. Hahah thinking of tacos always makes me hungry to be honest πŸ˜‚ there definitely are so many combinations that seem to work with them! Thank you so much for your lovely comment, and I just followed you back on instagram πŸ™‚ ❀

      Liked by 1 person

    1. The mango sauce is one of my favourite parts of this meal! And that’s so great to hear – incorporating vegan meals into your diet can do many great things for you and for the planet πŸ™‚ Thank you for your comment x

      Like

  3. Hello,
    Pleasure to meet you and thank you for taking the time to visit my blog page and having a follow, I appreciate the support! I love tacos! mmm πŸ™‚ this was a very well written and explained recipe! thank you!

    Shay-lon

    Liked by 1 person

  4. Such a yummy recipe. I don’t eat tacos very often at all but it’s such a great way to incorporate lots of veggies! πŸ™‚

    As for carbs…I feel like the industry has bad-mouthed carbs for years but actually, people don’t talk enough about portion sizes, macros or just the simple case of what carbs are for.

    Liked by 2 people

    1. Thank you!! And they really are – and it makes eating veggies that much more delicious πŸ‘ŒπŸΌ I also agree 100%, many people know little about carbs except for what the media says, when in fact we need carbs to have energy and essentially stay alive! πŸ’“

      Liked by 1 person

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