Fall Tacos with Maple Tempeh and Pumpkin Crema
This taco recipe is full of all the wonderful flavors of fall. It's maple; it's pumpkin; it's tempeh and veggies that are good for you and super delicious!
Yield: 6 –8 tacos
Ingredients
- 3 Tbsp. maple syrup
- 1 tsp. garlic powder
- ¼ tsp. liquid smoke
- 1 8-oz. package tempeh
- 3 large carrots peeled and julienned
- 1 medium red onion sliced
- 3 Tbsp. vegan butter melted
- 2 Tbsp. brown sugar
- 3 cups kale stemmed and chopped
- 1 Tbsp. olive oil
- ½ tsp. salt
- 1 cup vegan sour cream
- 2 Tbsp. pumpkin puree
- 1 tsp. ground cinnamon
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, combine maple syrup, garlic powder and liquid smoke. Stir until mixed thoroughly.
- Crumble tempeh into bowl and stir until fully mixed. Spread out into a single layer on baking sheet.
- Mix butter and brown sugar in a large mixing bowl. Add carrots and onions and toss to coat. Spread out into a single layer on baking sheet.
- Place both baking sheets in oven and bake for 20 minutes, stirring both dishes every 5 minutes. Cook longer if needed.
- While the other ingredients bake, place kale in a large bowl. Top with oil and salt and massage for 2 minutes.
- Stir together sour cream, pumpkin and cinnamon.
- Build tacos and top with pumpkin crema.
Notes
This recipe also works well without the tortillas and put over a grain like quinoa or farro.
Nutrition
Serving: 1g