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Tempeh Tacos with Candied Yams

This is such a fulfilling meal.  I made it years ago, and it has become part of cycle of regular meals.  Full of flavor and packed with nutrients; it’s a family favorite.

INGREDIENTS:

TEMPEH MARINADE:

1 cup water

1/4 soy sauce

8 oz. tempeh

1 clove garlic

1/2 Tbsp. minced ginger

TEMPEH FLOUR DREDGE:

1 cup unbleached all purpose flour

1 Tbsp. nutritional yeast

1 tsp. oregano

1 tsp. sea salt

1 heaping teaspoon of cornmeal

CANDIED YAMS:

1 yam, diced

1 tsp. brown sugar

1/3 cup coconut milk

pinch of sea salt

SALSA:

3 cups tomatoes, diced

1/4 onion, diced

1 clove garlic, minced

1/2 jalepeno, diced

1 cup cilantro, chopped

1 tsp. sea salt

2 Tbsp. lime juice

BLACK BEANS:

2 cups cooked back beans

2 tsp. cumin

1 tsp. onion powder

sea salt to taste

RICE:

1 cup brown rice

3 cups of vegetable broth or 3 cups water with 1 bouillon cubes

GUACOMOLE:

1 avocado

2 Tbsp. lime juice

sea salt to taste

CORN TORTILLAS/ CHOPPED LETTUCE

6-8 and 1/2 head of lettuce

DIRECTIONS:

Mix the marinade for the tempeh. Slice the tempeh into strips.  Refrigerate the tempeh in the marinade for 3 hours. Doing this the night before helps with the rest of the preparation OR during that time, prep the other items.

For the yam: Dice, steam, and mash with coconut, sea salt, and brown sugar. Set aside.

For the salsa: Find a mixing bowl to combine all ingredients.  Combine the diced tomatoes, diced onions, minced garlic, minced jalepeno, chopped cilantro, sea salt, and lime juice. Set aside in a refrigerator.

For the beans: I like to soak my beans overnight, then cook them on a stovetop.  Canned beans will work too.  Just flavor the cooked beans with onion powder, cumin, and sea salt. Set aside.

For the rice: I like to soak my grain overnight. Cook the rice in either vegetable broth of water with a bouillon cube for 35-40 minutes. Set aside.

For the Guacomole: Mash one avocado, lime juice and sea salt. Refrigerate.

*** If you marinated the tempeh overnight, the other items that have been cooked: yams, beans, and rice, can be kept on low heat until ready to fill your taco. If you are preparing the tempeh the day of, it’s best to to the rest of the items during marination prep.

When you are ready to Grill the tempeh:

Oil a saute pan, and then coat the tempeh in the flour dredge noted in the ingredients list above.  Then saute each side of the tempeh for 5-7 minutes.

To fill the tacos: Warm the tortillas, and layer with candied yams, tempeh, chopped lettuce. Garnish with guacomole and salsa.  Serve the beans and rice alongside.

 

 

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