Eat Green Get Lean: 100 Vegetarian and Vegan Recipes for Building Muscle, Getting Lean and Staying Healthy (The Build Muscle, Get Lean, and Stay Healthy Series) by Michael Matthews

Author:Michael Matthews [Matthews, Michael]
Language: eng
Format: epub
Publisher: Oculus Publishers
Published: 2014-01-12T00:00:00+00:00

ENTRÉE RECIPES FOR VEGANS

Tempeh Tacos with Avocado-Lime Cream Sauce

Servings: 2 (2 tacos per serving)

Prep Time: 2 hrs

Cooking Time: 2 – 3 mins

(Per Serving)

Calories: 523

Protein: 24 grams

Carbohydrates: 44 grams

Fat: 30 grams

Ingredients

• 1 (6 ounce) block tempeh, cubed

• 1 teaspoon extra-virgin olive oil

• 1 teaspoon low-sodium soy sauce

• 1 teaspoon maple syrup

• 1/4 teaspoon ground black pepper

• 1 teaspoon vegan Worcestershire sauce

• 1/2 teaspoon barbecue seasoning

• 1/4 teaspoon cumin

• 1/8 cup cashews, soaked in water overnight

• 1/2 small avocado

• 2 tablespoons lime juice

• 1/4 cup water

• 1/2 teaspoon seasoned salt

• 4 (6 inch) corn tortillas

• 4 tablespoons salsa

Directions

1. In a large ziplock bag, combine the tempeh, olive oil, soy sauce, maple syrup, pepper, Worcestershire sauce, barbecue seasoning, and cumin. Seal and toss, place in refrigerator for at least 2 hours or overnight.

2. Heat a large skillet over medium-high heat and coat in cooking spray. Add the tempeh and sauté for a couple minutes, until browned and crispy.

3. Meanwhile, drain the cashews. In a blender or food processor, add the cashews, avocado, lime juice, water, and seasoned salt. Blend until smooth.

4. Top tortillas with equal portions of the tempeh and desired amount of lime sauce and salsa.

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