Tempeh Tacos with Crispy Brussels Sprouts and Chipotle Cashew Cream

I made these tacos YEARS ago. Not really years. I made them back in May for Cinco de Mayo and never posted the recipe! But I promise you, they are worth the wait. The Brussels sprouts add a great twist on a traditional taco and the chipotle cashew cream is basically heaven. Make a ton of it and keep it in your fridge to add to everything (it’s a great sandwich spread). You will not be disappointed!

This recipe has some moving parts, and you want to make the sprouts last so they stay crispy and hot. Work in this order:

1. Soak the cashews for 30 minutes
2. While cashews are soaking, slice the Brussels sprouts
3. While cashews are soaking, make the tempeh taco filling
4. While tempeh is cooking, make the cashew cream
5. Make the Brussels sprouts
6. Assemble and eat!

Chipotle Cashew Cream

You will need:

• 1/2 cup cashews, soaked in hot water for at least 30 minutes
• juice from half a lime
• 1/2 teaspoon garlic powder
• half of one canned chipotle pepper in adobo, and a bit of the adobo sauce, or more if you like it hot
• salt and pepper to taste
• water

To make:

1. Add everything but the water to a food processor. Pulse, adding water a bit at a time to reach the consistency that you like.

By the way, if you’re wondering what to do with the leftover chipotles: Add what’s left to a freezer bag, seal, and flatten it with your hand. Throw it in the freezer, and when you need more, just break off a chunk and let it thaw.

Tempeh Taco Filling

You will need:

• 1 block of tempeh
• Premixed taco seasoning, or make your own (I used Trader Joe’s)
• 1 tablespoon coconut oil
• splash of water

To make:

1. Heat the coconut oil over medium heat in a large skillet.
2. Crumble the tempeh and add it to a bowl with the taco seasoning. Toss to coat, and add to the heated pan. Cook for about five or ten minutes, until the tempeh is heated through. I usually add a splash of water, stir, and let it cook off to make sure that every nook and cranny is coated in spices.
3. Remove from pan and set aside.

Crispy Brussels Sprouts

You will need:

• 1 lb. Brussels sprouts, sliced into thin slices lengthwise
• 1 1/2 tablespoons coconut oil
• 1/2 teaspoon garlic powder
• salt and pepper to taste

To make:

1. Melt the coconut oil over medium high heat in a large skillet.
2. Add the sprouts and sauté for about five minutes until browned and crispy.
3. Add the salt, pepper and garlic powder and cook for 30 more seconds, stirring constantly.

Assemble your tacos! Add the tempeh to a hard or soft shell taco (I prefer soft, and if you prefer hard, goodbye forever. #polarizing), top with sprouts, lettuce, salsa, avocado… whatever your little heart desires – and cashew cream!