I’m always looking for new creative ways to prepare tempeh, a fermented whole soybean food, and
I love how vegetarian cafes smell when they are preparing food.
This recipe does both of these things for me.
Embrace the tempeh. It’s a fermented whole soy food. Don’t forget what I told you about fermented foods. The beneficial bacteria they contain help with weight gain, digestive issues, immune system, depression and anxiety, and even autism.
Mark my word, you are going to hear more about this! Studies show that switching from the Standard American Diet which is high in sugar and unhealthy oils to a diet rich in fermented foods, plant foods, fiber, and healthy plant oils can improve the good bacteria in our gut in as quickly as 1 day!
In addition to the tempeh, these tacos contain oodles of fiber, good plant fats, and clean protein. They are quick to make which is great because if you’re like me you’re busy with back-to-school, fall school sports, and weekend football games. You can make the tempeh-mushroom filling ahead of time and just lay everything out on the kitchen counter for self-assembly when your family comes home hungry.
Maybe you’re not familiar with the nutrition benefits of tomatillos. Let’s get familiar with this fruit (yes, it’s actually a fruit not a vegetable). They contain naturally occurring phytochemical compounds called with anolides which are antibacterial. Tomatillos have also been shown to prevent the formation of blood vessels and tumors that promote cancer growth.
The dietary fiber, niacin, potassium, and manganese they contain is beneficial to hormonal health. They are a very good source of vitamin C, vitamin K, iron, magnesium, phosphorus, and copper.
This means eating a dish made with tomatillos and the other healthy ingredients in the Tempeh and Portobello Mushroom Tacos will support cortisol and blood sugar regulation, thyroid health, good quality sleep, and more.
Check out more recipes with fermented foods:
Almond-Crusted Tofu with Kimchi Mayo
Tempeh and Portobello Mushroom Tacos
- 2 tablespoon olive oil
- 1 pound portabello mushrooms, cleaned, stems & gills removed
- 1 cup onion, diced
- 4 cloves garlic, minced
- 8 ounces tempeh, crumbled
- 1 tablespoon chili powder
- 2 teaspoons cumin
- juice of 1 lime
- 2 tablespoons tomato paste
- ¼ cup cilantro, chopped
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- 12 corn tortillas
- 1 avocado, sliced
- ½ cup radishes, sliced
- 1 pound tomatillos, peeled
- 1 jalapeño pepper, seeded and deveined, finely chopped
- 4 garlic cloves
- ½ cup cilantro, chopped
- 1 small onion, finely chopped
- ½ teaspoon sea salt
- 2 tablespoons lime juice
- Heat oil in a large pan. Slice mushrooms into 1/4-inch strips. Set aside.
- Add onions to pan and cook 5 minutes, until softened. Add garlic and cook 30 seconds.
- Add tempeh, mushroom slices, chili powder, and cumin. Cook 10 minutes.
- Stir in lime juice, tomato paste, cilantro, salt, and cayenne pepper. Cook 5 minutes.
- Toast tortillas in a small dry pan, 30 seconds on each side. Transfer to a serving platter and cover with a clean dish towel to keep warm.
- Assemble each taco by placing 1/4 cup of filling in a tortilla. Top with avocados, radishes, and Charred Tomato Salsa.
- Heat a cast iron pan. Place tomatillos and jalapeño pepper in pan and cook, turning occasionally, until skin becomes blistered and charred.
- Place jalapeño pepper, tomatillos, garlic, and cilantro in a food processor and pulse until mixture becomes a chunky salsa.
- Stir in onion, salt, and lime juice.