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Braised Tempeh Tacos
Braised vegan tempeh tacos with carrots and bell pepper, finished with coconut milk, smoked paprika and nutritional yeast, served over brown rice.
Ingredients
Instructions
Slice the tempeh and stir-fry it over medium-high heat until well browned, about 7 minutes.
Add the carrots and bell pepper, cooking until softened, about 7 minutes.
Stir in the coconut milk, smoked paprika, nutritional yeast and tamari for 2 minutes.
Cook the brown rice separately and fluff with a fork.
Let the tempeh simmer for about 8 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the brown rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
