Chickpea Tempeh Tacos with Cashew Crema

Taking less than an hour to make, these chickpea tempeh tacos are packed with flavor. They’re savory, zesty, with a hint of spice. Every bite contains bits of crispy spiced chickpea and tempeh crumbles and a creamy cashew crema.

chickpea tempeh tacos with cashew crema

One of my favorite meals to make are tacos. Creativity is endless with the fillings, spreads, and toppings. If I had the capacity I’d probably make a book just dedicated to taco recipes…but not quite there yet.

These tacos are surprisingly really easy to make and require minimal ingredients.

The filling is simply sauted in a large skillet and all the crema ingredients are combined in a blender until smooth.

This is definitely a weeknight dinner you’ll want to make.

chickpea tempeh tacos with cashew crema
chickpea tempeh tacos with cashew crema

These Chickpea Tempeh Tacos are…

  • Easy
  • Simple
  • Relatively quick
  • Healthy
  • Packed with flavor
  • Vegan
  • Oh so delicious!

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chickpea tempeh tacos with cashew crema
Chickpea Tempeh Tacos with Cashew Crema
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Taking less than an hour to make, these chickpea tempeh tacos are packed with flavor. They're savory, zesty, with a hint of spice.

Course: Main Course
Keyword: cashew crema, chickpea tempeh, vegan tacos
Servings: 10 people
Author: Taavi Moore
Ingredients
Chickpea Tempeh Filling
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • ½ red onion, diced
  • 1 medium red bell pepper, diced
  • 8 oz. tempeh
  • Two 15 oz. can chickpeas, rinsed and drained
  • 3 tsp ground cumin
  • 1 ½ tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp ground coriander
  • ½-1 tsp salt
  • Pepper
  • Juice from ½ lime
Cashew Crema
  • 1 cup cashews
  • ½ jalapeno, roughly chopped & deseeded
  • ¼ cup non-dairy milk
  • 2 tbsp lime juice
  • ½ tsp salt
  • ¼ tsp pepper
Other
  • 8-10 corn tortillas
  • Fresh cilantro
  • Lime wedges
Instructions
  1. Add cashews and jalapeno to a small bowl. Pour over boiling water until they're covered. Let sit for 20 min. Prepare the filling in the meantime.

  2. To a large skillet, heat 1 tbsp of oil over medium-high heat. Add garlic, onion, bell pepper, and a pinch of salt. Saute for 3-4 min. until onion is soft and translucent. Using your hands, crumble in the tempeh. Add chickpeas, spices, salt and pepper to taste. Stir to combine. Cook for 5-6 min. until tempeh and chickpeas have developed a nice golden brown color. Season with more salt and pepper to taste if needed. Squeeze in juice from ½ lime.

  3. Drain cashews and jalapeno. Add them to a high-speed blender, along with the rest of the crema ingredients. Blend until smooth.

  4. Toast tortillas on an open gas flame until charred or in a dry skillet. Assemble by spooning filling on to tortillas. Top with a dollop of cashew crema and fresh cilantro. Serve with a couple lime wedges on the side.

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