This is a super tasty recipe that is absolutely banging with flavour. It makes a great interactive family meal where everyone can make their tacos as they like them.
Takes
Serves 4
Ingredients
Tempeh Shawarma
300gblock of tempeh
3tbsptamari
2tbspmaple syrup
½tspsmoked paprika
1tspground cumin
1tspoil
Salsa
10cherry tomatoesideally multicoloured
1/3cucumber100g
1small red onion
Generous pinch of salt
Pinchof black pepper
1tbspolive oil
Guacamole
2avocados
2clovesof garlic
1small red onionoptional
1tomato
1lime
Pinchof salt
Refried Beans
1tbspoil
2clovesgarlic
1small red onion
1x 400g tin of black beans
1tspground cumin
1tspground coriander
½tspchilli/cayenne pepper
½tspground black pepper
½tspsmoked paprika
½tspsalt
Small bunch fresh coriander
Juice of 1 lime
Chilli Mayo
3tbspvegan mayo
½tspchilli powder
1level tsp chilli flakes
Homemade Tacos
1x 12 oz mug of corn masa
0.75x 12 oz mug of water
Instructions
Preheat oven to 200°C (fan).
Prepare tempeh: Chop the tempeh into large chunks (we chopped it into 12 pieces). By slicing it into thin pieces, the marinade will infuse deeper into the tempeh. Mix all the remaining ingredients for the shawarma sauce in a bowl: tamari, maple syrup, smoked paprika, ground cumin, and oil. Pour over the tempeh and mix well so that each piece is well covered. Transfer the marinated tempeh to a baking tray, spreading it out evenly. Bake in the oven for 20 minutes, turning it once during baking to ensure both sides cook evenly.
Prepare salsa: Chop the cucumber and cherry tomatoes into small, similarly sized pieces and add to a bowl. Peel and finely slice the red onion, then add the salt, black pepper, and oil, mixing well.
Prepare guacamole: Remove the flesh from the skin and stone of the avocado and chop it into small pieces. Add to a bowl, discarding the skin and stone. Slice the avocado in half, remove the stone, use a spoon to scoop out the flesh, then chop on a board. Peel and finely chop the garlic cloves. Chop the tomatoes into small pieces and squeeze in the juice of the lime. Mix well with a fork, mashing to your desired consistency.
Prepare refried beans: Peel and finely chop the onion and garlic. Heat a non-stick pan on high and add 1 tbsp oil. Once hot, add the onion and fry until it starts to brown, stirring regularly (approx. 5 minutes). Add the garlic and cook for a further minute, then add the beans and mix well. Add the spices: ground cumin, ground coriander, cayenne/chilli pepper, black pepper, and salt. Mix thoroughly. Finely chop the fresh coriander and add with the juice of 1 lime, mixing through. If it looks dry, add 1 tbsp of water and incorporate. Use the back of a wooden spoon to mash the beans until it forms a paste-like consistency. Remove from the heat and set aside.
Prepare chilli mayo: In a bowl, combine the vegan mayo, chilli powder, and chilli flakes. Mix well.
Finish tempeh: Remove the tempeh from the oven once it’s starting to brown. Slice into thin long strips, like a Shawarma. These strips add a lovely texture to the tacos.
Prepare tacos: In a bowl, add the corn masa and make a well in the centre. Pour the water into the well and mix until it all incorporates into a large dough ball. Divide the dough into 6 small balls. Place a sheet of baking parchment in your taco press, add one of the corn masa balls, and close the press to flatten it into a perfectly shaped taco. Cook on a hot pan on low to medium heat, cooking on both sides until it starts to brown. Repeat with the remaining balls.
Assembletacos: For each taco, start with a dollop of chilli mayo, then add any combination of the prepared toppings to your liking. You can’t go wrong—everything is super tasty!
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