Cooking new ways and using new ingredients is the best way of understanding people and cultures. Though we are not a vegan family, I am intrigued by the lifestyle and food options. So, naturally, when my daughter invited a few friends for an Independence Day celebration and one happened to be vegan, it gave me the opportunity to try something different.
These tacos are made with Tempeh, which is a fermented soybean product, sort of in a pressed cake-type thing. I’ll admit it does not look very appetizing, but I’m game to try most things, so why not? Besides, every year I have a list of foods to try and this was number one!
I used a recipe from Thug Kitchen. Breakfast Tempeh and Potato Taco Bar. The link will take you to the recipe, which is copyrighted, and I respect other people’s creations too much to steal them. However, here is what the filling looked like going into the oven.
See? All nice and soaking in that spicy liquid, which is vegetable broth, (easy to make from scratch and freeze for when needed), and spices! The broth cooks into the tempeh and softens the potatoes so nicely. I made this slight in advance and put in the slow cooker so our guests could help themselves. Here is the finished taco!
Not only did our lovely vegan friend eat about 4 of them, but our other guests, who tried them out of curiosity originally, kept coming back for more! These really were simply fabulous!
So what did I learn from this? Tempeh, despite its appearance, is really versatile and I can’t wait to try it in other things. Wouldn’t you think this old broad would know not to judge appearances?
The Thug Kitchen books are delightfully fun. However, I should add a caveat. If you are a bit sensitive, be warned, there is lots of bad language in them. As for myself, I swear like a sailor, so I find the books quite amusing! It’s up to you, however. Don’t let a few cuss words having you leaving a valuable vegan resource behind!
Now I can say, confidently, to my vegan friends, Let me feed you!