Tempeh Taco Salad with Cilantro Crema
Ingredients
Tempeh taco meat
- 1 package @lightlifefoods tempeh, crumbled
- 2 TBSP @bragglivefoodproducts ACV
- 1/2 large yellow onion, diced
- 10-12 cremini mushrooms, chopped
- 2 TBSP @allspiced sm taco seasoning
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp cayenne (optional)
- 1 14 oz can diced tomatoes
- 1/2 C water
- 1 lime, juiced
- salt and pepper to taste
Taco salad
- @organicgirl romaine, chopped
- sweet corn
- black beans
- tomatoes
- cilantro
- crumbled @sietefoods cassava chips
- guacamole (recipe posted a few weeks ago)
- fresh pico
Cilantro lime crema
- 1/2 C @kitehillfoods almond milk plain greek yogurt
- 2 limes, zested and juiced
- handful of cilantro
- 1 green onion
- 1/2 tsp garlic powder
- 1/2 tsp agave
Preparation
Crumble tempeh in a bowl and drizzle with ACV. Marinate for 10 minutes.
In a large cast iron skillet, sauté onion until slightly translucent. Add in mushrooms and tempeh and sauté for 3-4 minutes. Add all seasonings and stir to combine.
Pour in tomatoes with juices, water, and lime juice. Bring to a simmer and cover to let cook for 10 minutes. Season to taste.
Make cilantro lime crema by adding all ingredients to a @vitamix and pureeing until smooth and creamy!
Assemble salad base with all ingredients and top with taco meat. Drizzle crema on top and enjoy!
