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.
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.
(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.
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.
Vegan Tacos Two Ways With a Mango Sauce
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.
Credit: Maria Alexandra (https://whatismaria.wordpress.com)
- 6 small wholewheat tortillas or taco shells. For the tempeh filling:
- 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
- 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.
- Place tempeh strips on a greased baking tray and bake in the oven for 10-15 minutes, until crispy.
- 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
- 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.
- 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.
- Remove from the heat and set aside. Mix in the chopped red onions.
- For the mango sauce:
- 1/2 cup mango, cubed
- 1/2 avocado
- 2 tbsp lime juice
- 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!
Click here to see my previous recipe post (hint: it features sweet potato).