Tacos: Tempeh Braseado en Chipotle; Braised Chipotle Tempeh

photo(32)I think I’m getting hip to the idea of eating Tacos on Tuesday (or in the very least trying to post about tacos on Tuesday). In a previous post I said the following: I don’t necessarily agree with setting aside one day to eat a specific dish; I prefer to have free reign. When I wanna eat something – I eat something. When I crave something those cravings must be dealt with.  Sometimes eating a dozen vegan donuts at midnight makes perfect sense!

DonutsBut I am man enough to see the bigger picture. Thing is, of course you can eat Tacos every day, every meal if you want to. But how cool is that Tacos actually get a day? As much as vegans love kale you don’t see it getting a day. No one’s saying Hey, it’s Kale Friday! No ones tripping over themselves to eat Quinoa on a Thursday. That’s for Tortas Dammit!


This recipe features one of my favorite proteins (mains): Tempeh. I think I’ve waxed poetically enough about Tempeh, so I’ll save that for whatever day Tempeh gets in the not too distant future. Yes. Tempeh’s gonna get a day – Deal with it!


More good news: This taco also features a few other of my favorite ingredients: Beans, Chipotle, Guacamole, and a nice crisp slaw! You wrap that up and tortillas (homemade or store-bought) and you have yourself a hug from food heaven.

So, the filling breaks down like this: You poach the tempeh, dry bake the black beans (to remove the moisture and change the texture), saute some red onions, add your beans and tempeh and then braise all of it in a chipotle-based sauce.

From there you top with guacamole and slaw and you’re in the money!

Tacos: Tempeh Braseado en Chipotle; Braised Chipotle Tempeh

8 oz of Tempeh (Poached as I do here)
1 1/2 cup cooked black beans or 1 15oz can (rinsed, drained and patted dry)
1 medium red onion (trimmed, peeled and diced)
1/2 cup frozen corn (defrosted)
2 tsps of canola oil

Chipotle Braising Sauce: (Whisk together the follow in a medium bowl and set aside)
1/2 Cup Vegetable Broth
2 TBS Ketchup
2 TBS Chipotle Sauce (from can of Chipotles)
2 Chipotles minced (seed them if you want a tamer heat)
1 (heap) tsp Nutritional Yeast
1 tsp cornstarch
1/2 tsp garlic powder
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp onion powder
1/4 tsp black pepper
Splash an of apple cider vinegar (optional)

Rainbow Slaw (Recipe Follows)
Guacamole (My Recipe Here)
Tortillas (my homemade recipe here or store-bought – just double up)

1. Preheat Your Oven to 400 degrees
2. Meanwhile, poach your Tempeh as I explain here.
3. Rinse Black Beans well in a colander – Pat dry with paper towel or clean towel.
4. Lay your black beans out; single layer in a baking pan (I use a square 8X8)
5. Bake your black beans for 20 minutes total – shaking; moving them around a couple times in between.photo 2 (5)6. (Once your tempeh is cooled) Cut your tempeh into a 1/2 inch dice
7. Saute your onions in canola oil for 4 minutes over medium high heat in a larged (rimmed) saute pan.
8. Add your diced tempeh, black beans and corn – cook for another 3 minutes (stirring intermittently).
9. Add your braising liquid to the pan; lower heat to low.
10. Stir everything together – cook until most of the liquid has cooked off and the sauce has tightened up.

Serve in warm tortillas, top with guacamole and slaw (recipe below)

Rainbow Slaw:
2 1/2 cups Shredded (Purple & White) cabbage
1/2 cup grated carrots (largest grate)
1 TBS Vegenaise
1 TBS Fresh Lime Juice
1 (heap) tsp nutritional yeast
1/2 tsp garlic powder
pinch of paprika
Salt and pepper to taste.

1. In a medium bowl add your cabbage, cover in lemon juice, vegenaise and nutritional yeast.
2. Using a spoon or fork lightly toss all of the ingredients to incorporate evenly.
3. Salt & Pepper to taste.

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