Hello dears! I hope your week has been treating you well so far. Mine has been all over the place. For one, I had to start a new Instagram account (@earthofmariaa) because after experiencing a hack on my last one, nothing was working: my images were being deleted, I wasn’t able to like any photos, etc. After around ten days of trying to fix it, I decided to create a new account, which is upsetting because I worked so hard on my old one but sometimes a fresh start can be a good thing! Let’s hope Instagram won’t let me down this time.
Anyway, I am back with a taco recipe, featuring two different fillings to satisfy every tastebud ever. First we have marinated tempeh, with a spinach bedding and jalapenos for some extra spice (jalapeno has to be one of my favourite words of all time). Next, we have a delicious chickpea and broccoli stir-fry that goes to show you can make tacos work with everything. Drizzle these over with a delicious mango sauce, and you have a Tupperware-friendly lunch or a satisfying family dinner.
(Currently, I am trying to think of tacos to distract myself from thoughts of the humongous spider I found in my room this morning. Is anyone else experiencing a spider epidemic in the UK?! I think it’s time to move planets.)
When I was ill with my eating disorder, tacos were a big ‘fear food’ I had to overcome because the carby wraps scared me. Now I look back and shake my head because carbs are amazing. Especially in taco form. These, in a way, were a celebration of how far I’ve come in terms of not giving two hecks about carbs and calories anymore, simply eating what I want whenever I want to.
If you end up trying these, do let me know in the comments, and share your favourite taco/wrap filling because I am always searching for new ideas! Now, let’s get to the recipe before I give myself the change to ramble on any further.
Vegan Tacos Two Ways With a Mango Sauce
Plantbased, low-fat, hearty tacos perfect for lunchboxes and family dinners. Packed with vegan protein, these are easy to make and ready in 30 minutes. Served with a refreshing mango-avocado sauce.
- 6 small wholewheat tortillas or taco shells. For the tempeh filling:
- 1 block (227g) Tempeh
- 2 tbsp ketchup
- 2.5 tbsp soy sauce
- 2 tbsp soy yoghurt
- 2 tsp lemon juice
- 1 tsp agave nectar
- 1/2 tsp paprika
- 1/2 tsp cumin
- a large handful of spinach
- optional: jalapenos and cucumber to serve
- Preheat oven to 200 degrees C (392 F). Cut the tempeh into thin strips. In a bowl, whisk together the ketchup, soy sauce, yoghurt, lemon juice, agave nectar, paprika and cumin. Toss together with the tempeh until well-coated.
- Place tempeh strips on a greased baking tray and bake in the oven for 10-15 minutes, until crispy.
- For the chickpea filling:
-1 can (400g) chickpeas, drained
- 1.5-2 cups (300g) broccoli, chopped into small pieces
- 1 red bell pepper, chopped into strips
- 1/2 a medium red onion, chopped
- 1/4 cup soy sauce
- 1 tbsp agave nectar
- 1 tsp lemon juice
- 1/2 tsp corn starch
- 1 tsp grated ginger
- A small red onion
- Prepare this while the tempeh is baking. In a bowl, mix together the soy sauce, agave nectar, lemon juice, corn starch and ginger. Set aside.
- Heat some oil or cooking spray in a non-stick frying pan. Add the broccoli and the red pepper, and stir-fry for 3-5 minutes until vegetables are tender. Mix in the chickpeas and the sauce, stirring until the sauce has thickened and the ingredients are thoroughly coated.
- Remove from the heat and set aside. Mix in the chopped red onions.
- For the mango sauce:
- 1/2 cup mango, cubed
- 1/2 avocado
- 2 tbsp lime juice
- Place the ingredients into a high speed blender and blend until smooth, adding more lemon juice if too thick.
Click here to see my previous recipe post (hint: it features sweet potato).