My favorite part of leading the 30-Day Vegan Challenge is hearing people’s success stories every week. My second favorite thing is making the cooking videos! I love being in front of the camera. I guess that’s why went to college for acting, and received a BFA instead of something more…normal. Ha! But look at me now. I’m using my skills to make super fun videos to share my super tasty delights!
This video for Tempeh Tacos was created for the last 30-Day Vegan Challenge, but I want to share it with you so you can see how cool the program’s content is. Every week during the challenge, participants receive 2 cooking videos. That’s on top of the virtual kitchen tour and bonus videos. If you’re a visual person like me, this is totally for you!
I want to share this video and recipe in particular because it is:
2. Easy to make
3. Nutritious (high in protein, fiber, antioxidants, vitamins, minerals and healthy fat!)
4. So pretty
|cabbage, carrots and fingerlimes for the tacos!|
It’s a perfect “intro to vegan” meal. The marinated tempeh is tender, juicy and flavorful, while the tortilla and fillings add a familiar charm.
In the 30-Day Vegan Challenge I’ll be sharing a lot of recipes like this. Recipes that are delicious, filling, easy to make and super healthy. Oh, and balanced nutritionally.
Watch the video, give the recipe a try and join me for the next 30-Day Vegan Challenge (starting January 1st).
A few notes on the 30-Day Vegan Challenge…
1. The FREE preview call takes place on December 18th @ 6pm EST. Register here.
2. Early Bird Registration has begun. Register before Dec. 24th & save $50 on your investment. The first 5 people (only a couple left) to register will receive a free one-on-one virtual cooking class with me ($147 value) + a private “Nourishing V.E.G.A.N” Strategy Session ($107 value)!
3. You’re going to love it : )
makes 6 tacos
marinated tempeh (recipe below)
6 carrots, shredded
¼ head red cabbage, shredded
1 cup cilantro, packed tight
1 pack of tortillas, corn or wheat, warmed in microwave, oven or stove
Fill each tortilla with tempeh, carrots, cabbage, ¼ sliced avocado and garnish with fresh cilantro. Season to taste with salt and pepper.
1 pack of tempeh (cut into four or five pieces, then halved)
¼ cup soy sauce
¼ cup balsamic vinegar
2 tablespoons maple syrup
1 tbsp chipotle chili powder
Stir together the soy sauce, vinegar, syrup and chili powder, and pour over tempeh. Allow the tempeh to marinate for at least one hour. Once it has marinated, pan sear the tempeh in a skillet or roast in an oven at 350° for 15 minutes.