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    Home » Main Dish » Tempeh Taco Boats with Sour Cream

    Tempeh Taco Boats with Sour Cream

    Aug 15, 2014 • Main Dish, Sauces, Dressings & Dips

    Jump to Recipe·Print Recipe

    Delicious Tempeh Taco Boats that everyone will love! You can use lettuce leaves or tortillas, along with a homemade vegan sour cream recipe! - From The Glowing Fridge

    Today is a good day for fresh, homemade tacos. 

    Tempeh taco boats with sour cream, that is. I’m pretty sure everyone loves tacos. Did you ever have Taco Tuesday or Taco Night when you were growing up? One of our favorite family meals was tacos! It’s especially fun when you’re little because you get to make your own with whatever toppings your little heart desires.

    When I lived in my sorority house at Purdue, our most popular meal night was Taco Night. Hands down. Even after a night out, we would sometimes stumble to Taco Bell… which was conveniently located right down the street from our small strip of bars. It was a popular drunk food spot, haha. After graduating from Purdue and living on my own, I would make tacos all the time because they were easy, quick, didn’t require too many dishes and always tasted amazing. And I could add a ton of veggies to make it healthy and have leftovers for the week.

    You get the picture. I’m a huge fan.

    And now we can enjoy a vegan version of the popular family favorite. What are tacos without sour cream? This homemade vegan sour cream, let me tell you, tastes super creamy and you would never notice a difference!

    There are a few different ways to make vegan tacos. I decided to use tempeh for the taco “meat” which turned out to be a fab choice. Tempeh has a similar texture to meat and is the perfect replacement

    So, what is tempeh exactly?

    It’s looks a little strange, but don’t let that scare you away! Tempeh is a block of fermented soybeans, millet, barley and rice. The fermentation process of soy helps your body to better digest all the nutrients. It’s not as processed as tofu and is a wonderful high plant-based protein source.

    I talk more about tempeh in another post here, but its quite versatile, sort of like a blank slate. It will absorb the flavor from any marinade and is so easy to work with. It can be easily sliced into strips or chopped up small. For this recipe, I cut up the tempeh blocks super small, similar to the consistency of ground meat. You can buy tempeh at most local grocery stores now, it’s getting more and more popular, as well as Whole Foods and health food stores. Make sure to buy it certified organic so you aren’t consuming any GMO’s… I usually buy my tempeh at Trader Joe’s because it’s organic and cheap. 

    Delicious Tempeh Taco Boats that everyone will love! You can use lettuce leaves or tortillas, along with a homemade vegan sour cream recipe! - From The Glowing Fridge

    Sometimes instead of using tortillas, I love to use large lettuce leaves like I did with this recipe. Lettuce leaves are a lighter swap and add that yummy freshness you can feel good about. Add all your favorite toppings for a quick, healthy, protein-packed vegan taco meal that everyone will love. Double the batch and you have plenty of leftovers for lunches and dinners throughout the week.

    Delicious Tempeh Taco Boats that everyone will love! You can use lettuce leaves or tortillas, along with a homemade vegan sour cream recipe! - From The Glowing Fridge

    Simple Vegan Sour Cream - Creamy and you would never know the difference!

     

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    Tempeh Taco Boats with Vegan Sour Cream

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    Description

    A delicious, easy vegan taco recipe made with tempeh, fresh veggies and spices. Along with a homemade sour cream that has a nice creamy consistency.


    Ingredients

    Scale
    • 1 package organic tempeh
    • 3 tablespoons tamari (or low-sodium soy sauce)
    • 2 tablespoons water
    • fresh juice from 1 lime
    • 2 teaspoons chili powder
    • 2 teaspoons cumin
    • 1/2 teaspoon minced garlic
    • 1/4 teaspoon sea salt
    • couple dashes black pepper
    • 1 cup tomatoes, diced
    • 1 bell pepper, any color, diced
    • 1/2 of a red onion, finely diced
    • 1/4–1/2 of a jalapeño, finely diced (optional)
    • 1/4 cup fresh cilantro, stems removed and chopped
    • 1 tablespoon coconut oil
    • large romaine lettuce leaves or tortillas
    • optional toppings such as: avocado, guacamole, vegan cheese, salsa, hot sauce etc.

    Vegan Sour Cream

    • 1 container silken tofu (or 1 cup soaked cashews)
    • 1 tablespoon + 1 teaspoon apple cider vinegar
    • fresh juice from 1/2 of a lemon
    • sea salt to taste (optional)

    Instructions

    To make Tacos

    1. Start by chopping/crumbling the tempeh into small pieces, similar to a ground meat consistency and place in large bowl. Add tamari, water, lime juice, chili powder, cumin, oregano, garlic powder, minced garlic, sea salt and pepper. Mix until well combined and all the tempeh is coated evenly. Add in tomatoes, bell pepper, onion, jalapeño and cilantro and mix.
    2. Heat a large pan on medium-high heat and add coconut oil. When coconut oil is melted, add tempeh mixture. Cover and let cook for 15 minutes, stirring occasionally.
    3. Start assembling tacos using tortillas or large romaine lettuce leaves. Add tempeh taco meat mixture, then your favorite toppings and enjoy!

    To make Sour Cream

    1. Add tofu, apple cider vinegar, lemon juice and salt to a food processor or high-speed blender. Blend until smooth. Store in refrigerator in mason jar or sealed container.

    Did you make this recipe?

    Tag @theglowingfridge on Instagram and hashtag it #theglowingfridge

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    Reader Interactions

    Comments

    1. Mia

      May 10, 2016 at 7:04 pm

      How much oregano and garlic powder?

      Reply
    2. Gloria

      July 14, 2015 at 12:03 am

      I didn’t change a thing, and wouldn’t,t change anything. The tempeh meat mixture was just that good. My son loved it! We used the traditional organic taco shells, but if I had romaine, I would have used them instead.

      Reply
    3. Kristi

      August 16, 2014 at 10:24 am

      These look insanely good! MMMMM!! I am going to try mine using lentils, I wonder how good that would be!

      Reply
      • Shannon Leparski

        August 17, 2014 at 8:18 pm

        I bet lentils would taste just as good!! Mmm 🙂

        Reply

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    SHANNON Leparski

    SHANNON Leparski

    Hi! I'm Shannon, a Certified Hormone Specialist and plant based blogger living in Chicago. I help women heal their bodies bodies from the inside out and balance their hormones naturally through a plant based diet and lifestyle. Let me guide you through it, so you can glow from within and feel the best you've ever felt!

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    I’m so proud of The Happy Hormone Tracker and ca I’m so proud of The Happy Hormone Tracker and can’t stop staring at it! 🤩 here is what the inside pages look like. there is also a weekly reflection page that you’ll fill out after each week! you’ll be tracking month and day, cycle day, moon phase, cervical mucus, bleeding or spotting, symptoms, ovulation, pain/cysts and basal body temperature, digestion, overall mood, stress level, libido, sleep quality, supplements, nourishing foods, cravings, movement and lastly workflow or motivation! tracking these things will help you notice patterns. like for instance after ovulation, my mood is super low for a couple days due to the shift in hormones. so I can plan accordingly and know what’s coming! 

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    🌟 ANNOUNCEMENT! 🌟 Say hello to The Happy Hor 🌟 ANNOUNCEMENT! 🌟 Say hello to The Happy Hormone Tracker, now available for preorder (on amazon and where all books are sold)!! This is the first-of-it’s-kind, a 90-day wellness journal for monthly cycle tracking that gives women the guidance and space they need. It will help you monitor how nourishment, movement, sleep, supplements and more impact your hormonal fluctuations. You can track bleeding, cervical mucus, basal body temperature, moods and so much more 🩸 it also has a weekly reflection page.

EEK!! I’m so excited because it’s turned out to be absolutely adorable and I can’t wait for you ladies to use it!! all the info is on the blog, including more pictures of the inside!! It’s also besties to my first book, The Happy Hormone Guide 💗 >> theglowingfridge.com 
@bluestarpress // #happyhormonetracker #happyhormones #happyhormoneguide
    tangy + simple cucumber salad >> my latest crunchy tangy + simple cucumber salad >>
my latest crunchy craving! it comes together in 5 minutes and is sugar free. I know it’s super simple but I still think it deserves to live on the blog! I love snacking on it, serving it on crackers or using as a side/appetizer. so much refreshing crunch and salty, vinegar-y taste 🥒🥒🥒 new on the blog >> theglowingfridge.com // link in bio // #plantpowered
    now that I’m studying to become a integrative he now that I’m studying to become a integrative health practitioner, I’ve realized to a greater extent how one way of eating may not be perfect for everyone. how being strictly #plantbased isn’t a top priority for everyone. how different we really are. I’ve recently come to accept this, even though I will promote plant based until the day I die. my feelings have evolved over time. I used to be more pushy and believe my way of eating was the only way! but the reality is, there is no one diet and it’s infuriating when doctors push one diet only! its what works for YOUR body and it can change over time (depending on many factors). while this may upset some people, this will be apart of my job. as a practitioner I will have to meet people where they are at and guide them with an open mind. I can’t assume or expect that everyone will want to be plant based tomorrow! while I can always promote “the more plant foods the better” type of mentality (and I promise you, I will!) there is something called bio-individuality, meaning “there is not a one-size-fits-all diet, each person is a unique individual with highly individualized nutritional requirements”. what I will also promote is intuitive eating and really tuning into what your body wants and needs, and allowing that intuition to sharpen and grow (and hopefully it leads to more plants 🌱😬). doing this takes so much practice… to trust what your body is telling you is hard and confusing in the beginning. I think the change for me was allowing what I wanted to eat at first and it slowly evolved to wanting to choose healthier options because I felt better that way, but also knowing when I need vegan mac and cheese or french fries or ice cream and not making a big deal out of it. and not labeling any food as “bad” but rather just “food”. this didn’t happen overnight though! tell me below - how have you become more intuitive with eating habits? how do you tune in? photo by @sarahiltonphotography & I put a little filter on it 💗 #intuitiveeating
    DETOX: in order to detox and not feel like total c DETOX: in order to detox and not feel like total crap, it’s essential to open up your drainage pathways first. although not glamorous to talk about, this is the most important step for any health protocol. setting the foundation… just like building a house. there are no quick fixes in detoxing! for example: you don’t want to jump into a parasite cleanse but have your detox pathways blocked… this includes making sure you are peeing, pooping, sweating and moving your lymph every single day. and when I say pooping, I mean 1-3 times per day. ideally 2-3 or after large meals. if you are constipated while killing off parasites, you are not going to feel good at all because they need to be eliminated quickly and if not, the pathogens/toxins they release can get re-circulated in the body. take it from me because I didn’t know about any of this while doing a parasite cleanse… I was bed ridden, had fevers, my face broke out, I was puffy and bloated. this was not fun at all! ⁣⠀
⁣⠀
>> So how do you open up your drainage pathways (and keep them open)? ⁣⠀
• proper hydration, ideally with mineral drops⁣⠀
• daily movement to break a sweat (I love using my @higherdose sauna blanket in addition to movement)⁣⠀
• balanced whole food diet: lots of veggies and fruit, fiber from real food, nothing processed, no refined sugar⁣⠀
• bowel moving herbs if you are consipated (bowel mover from Microbe Formulas), coffee enemas, tudca (to keep bile moving, liver support) and include a binder if you use any of these (I like bioactive carbon binders from Microbe Formulas)⁣⠀
- clean products: beauty, skincare, cleaning, etc⁣⠀
- air quality: open the windows, get a @airdoctorpro air filter, plants⁣⠀
- proper sleep: 7-8 hours⁣⠀
- healthy mind: mediation, yoga, breath work⠀
⠀
I hope you find this helpful! Let me know if you have questions below! #detoxprotocol #drainagepathways
    don’t be mad at me 😬😬😬 because you’l don’t be mad at me 😬😬😬 
because you’ll have to make these every week now! #sorrynotsorry // the world has been lacking a proper brownie recipe that’s vegan, fudgy and super chocolate-y!!! if you wanted a cakey brownie you would just eat chocolate cake, right?! I’ve made these 4 times to get the recipe just right. and now it’s absolutely perfect, I promise. taking this very seriously 🤪 making brownies is distracting me from my health complications and the issues in our world, you know?! new fudgy brownie recipe on the blog >> theglowingfridge.com // made with @hukitchen chocolate gems that are the cutest little things and melt into chocolate puddles 🍫🍫🍫 #veganbrownies
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    Shannon is a health enthusiast and plant based nutrition advocate, living in Chicago. She studied Health and Fitness at Purdue University and loves everything about the plant based vegan lifestyle, especially creating colorful, nourishing, happy hormone recipes in her kitchen. Read More…

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