TEMPEH TACOS WITH BOK CHOY
makes about 8 tacos
for the tempeh:
• ½ cup vegetable broth
• ¼ cup Bragg Liquid Aminos (or low-sodium soy sauce/tamari)
• 2 cloves garlic, minced
• 1 T balsamic vinegar
• 1 tsp liquid smoke
• 1 tsp Sriracha sauce
• 2 tsp dried basil
• 1 tsp cumin
• ½ tsp paprika
• 1 8oz package of tempeh, broken into small chunks
for the rest of the taco:
• 3 small bunches of bok choy, cleaned and bases chopped off
• ½ red bell pepper, thinly sliced
• 1 carrot, grated
• 1-2 T sesame seeds
• 8 taco shells
• Marinate your tempeh: Combine all the liquid ingredients in a shallow bowl, and then add the broken up chunks of tempeh. Make sure all the pieces are mostly covered with marinade. You may need to add a bit more vegetable broth or water, if you do not have enough liquid. Refrigerate and let marinate for at least 1 hour.
• Prepare your taco shells according to these instructions, or if you have a preferred method of making taco shells, you can do it that way instead.
• Heat a large shallow saucepan over medium heat for about 1 minute. Add the tempeh along with its marinade and the bell pepper and saute for about 10 minutes, until most of the liquid is gone. If it gets too dry and starts sticking, lower the heat and add a little vegetable broth to deglaze.
• Once the liquid is mostly gone and the tempeh is tender, lower the heat to medium low and add the bok choy and the carrots. Continue to sauté until bok choy just starts to wilt. Remove from heat and mix in the sesame seeds.
• Now fill your prepared taco shells with the prepared mixture. You should be able to fit about ½ – ¾ cup in each taco shell. You can also serve these warm tacos with some avocado or guacamole.