No kiddin’, we love latin food. We eat lots of tacos and are always trying new things to put in them. Vive Vegan by Terry Hope Romero is for those of us who like a little latin gusto in our lives.
From that, we have our first taco, stuffed with Tempeh Asado from Vive Vegan.
Tempeh asado, shredded cabbage and carrot, vegan sour cream, salsa and a sprinkle of smoked paprika. Super good. See the end of the post for the recipe for the tempeh, which is super easy, nutritious and most importantly, flavourful.
Next up, a chipotle seitan and kale taco with avocado, salsa, sour cream and daiya cheese. The seitan was the famous Seitan O’ Greatness recipe, which will follow below.
And another latin inspired plate. From top left, going clockwise:
Vive Vegan’s Mexican Street Corn, Vive Vegan’s Curdito salad, fried plantains, some rice and a random bbqed potato. Seen in the far top left of the photo, lime juice and hot sauce…two perfect condiments for all of this.
1 (8-ounce) cake tempeh
Steaming tempeh in a microwave is fast and less messy. Place the sliced tempeh in a glass microwave-safe bowl with a lid and add 1/2 cup water. Toss the tempeh to moisten. Cover and microwave on high 5 to 6 minutes, or until the tempeh has softened and absorbed some of the liquid. Drain the excess water. Your tempeh is now ready to marinate!
1/3 cup light-colored Mexican beer or vegetable broth
3 tablespoons freshly squeezed lime juice
1 tablespoon soy sauce
2 tablespoons peanut oil
2 cloves garlic, crushed or finely grated
1/2 rounded teaspoon ground cumin
1/2 teaspoon dried Mexican oregano, crumbled by rubbing between your palms (releases flavor and eliminates any coarse leaves)
1. Slice the entire tempeh cake in half length-wise, then slice it into thirds. From here you can either slice each third on a diagonal to form triangles (good if serving as an entree) or leave as rectangles for use in sandwiches or tacos. Steam the tempeh in either a steamer basket, a covered sauce pan with 1 cup of water over high heat, or a microwave as directed above. Be sure to drain it of any excess water before adding to the marinade.
2. In a square pan or glass baking dish, whisk all of the marinade ingredients together. Add the tempeh and flip each piece over a few times to help it absorb the marinade. Let sit for 10 minutes at room temperature. While this is going on, you can heat a cast iron grill pan over medium high heat. If pan-frying the tempeh, generously oil the pan with peanut or canola oil. Using metal tongs, place the pieces of tempeh on your grill or pan, taking care not to crown the pan. Brush with some of the extra marinade. Grill on each side for 3 or 4 minutes, flip and keep brushing with marinade, using up the rest of the marinade on the tempeh as it cooks. Tempeh should not cook for more than 6 to 7 minutes total, or it may become too dry.
3. Serve hot tempeh immediately. To serve in tacos, cut the tempeh into squares as directed above, grill, and coarsely chop the hot tempeh into bite-size bits. Serve in soft corn tortillas with sliced radishes, chopped cabbage, salsa, and a sprinkle of lime juice.
Seitan O’ Greatness
Can be used in just about any application that calls for something meaty, including just slicing and eating as-is.
1.5 cups vital wheat gluten
1/4 cups nutritional yeast
1 tsp salt
2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cumin
1-2 tsp pepper
1/8 tsp cayenne pepper
1 tsp garlic powder
3/4 cup cold water
4 tbsp tomato paste
1 tbsp ketchup
2 tbsp olive oil
2 tbsp soy sauce
Preheat oven to 325°.
In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.
Add the liquid ingredients to the dry ingredients. Mix well, then knead for several minutes.
Form into a log (6-8″ long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired.