30-Minute Tempeh Tacos With Ancho-Lime Sauce

These quick vegan tacos sure do hit the spot - mild heat, big flavors and ultra-fresh ingredients.

Recipe from Vegetarian Times, here.

Makes 8 Tacos


  • ½ cup raw cashews
  • ⅓ cup lime juice
  • 1½ tsp. ancho chili powder
  • ½ tsp. garlic powder


  • 2 Tbs. coconut oil
  • 1 medium yellow onion, sliced thin
  • 1 8 oz. pkg. tempeh, cubed
  • 1 tsp. chili powder
  • ½ tsp. ground cumin
  • 8 6-inch soft corn tortillas, warmed
  • 2 cups finely shredded red cabbage, for garnish
  • 2 cups prepared salsa, for garnish


1. To make sauce: Purée all ingredients and 1/4 cup water in blender until smooth. Season with salt and pepper, if desired.

2. To make tacos: Heat oil in large skillet over medium-high heat until shimmering. Add onion, and cook 3 to 4 minutes. Add tempeh, and season with salt and pepper, if desired. Cook 3 to 4 minutes, or until golden, stirring frequently. Remove from heat, and stir in chili powder and cumin.

3. Serve tempeh mixture with tortillas; garnish with cabbage, salsa, and Sauce.

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