hey dudes I'm Hilah and today on Hilah
cooking I've got another special request
that several people ask for vegetarian
and vegan meals so today I'm gonna show
you how to make some veggie tacos we're
gonna use tempeh and a bunch of
delicious vegetables are going to be
colorful and healthy and delicious and
hey what tempeh is it it's tempeh for
tacos alright first we've got a
preheated skillet here I'm going to add
maybe a tablespoon of oil and we're
going to start sautéing some onions and
garlic whoa just want to get those a
little softened over medium-high heat
and so this is Tim Tay um it's made out
of soybeans it's a sort of like cracked
soybeans that are fermented and sort of
mashed into a cake and the thing about
tempeh is that for some reason the
packages are always like a major pan
they ask to open I don't get it
always like double wrapped with all this
plastic but anyway it's um it's about
got the same protein as tofu but it's a
firmer texture so if tofu is a little
bit like mushy for you you might like
tempeh it's got a little bit of a cheesy
kind of flavor to it because it's
fermented um but yeah I don't know I
like it I think it smells good is it one
might think it's weird and they can try
it and this is totally normal looks
awful this looks like worse than raw
meat this that's just from the bacterial
cultures and stuff that they use in the
fermenting then we can start kind of
crumbling this in to our skillet and
another thing about tempeh that's cool
is that it absorbs a lot less oil than
tofu if you don't do soy you can totally
just swap this out for like two cups of
cooked and drained beans
I like kidney beans but
you kind of mean that you like it's fun
you got all your tempeh in there just
stir it around we want to get it try to
get it a little bit crispy cuz that's
nice crispy things are nice Brown things
are nice I'm gonna make a little spot in
the middle and add just a smidge more
oil and then add my dry spices and this
is some cumin some smoked paprika and
some chili powder another thing a lot of
times you'll see in the store like the
soy reaso and stuff like that like
already sort of flavored soy meat
substitutes um you will save a lot of
money probably in the long run if you
just buy a plain old tempeh or tofu and
dress it up yourself
turn my heat down kind of forgot I had
it on high they're going a little crazy
have a smoke alarm happen here soon and
I'm going to add a couple tablespoons of
tomato paste and this is going to add a
nice rich flavor and color and kind of
like help this all sort of stick
together and we cook this tomato paste
until it gets a little bit caramelized
turn it kind of turn to darker Brown
okay now you could probably just serve
this as is right now but I'm going to go
ahead and and add some other vegetables
so I've got some minced carrots some
fresh corn that I cut off the cob I
showed you how to cut corn off the cob
in the quinoa salad video so I'll put a
link to that at the end some dried
shiitakes and I really like to add dried
mushrooms because it adds a nice new
texture and some small diced poblano
pepper some red bell pepper or something
would be really pretty too and not quite
as spicy as the poblano if you're making
this for the little children oh and it's
so colorful yay pretty okay I'm gonna
add just a touch of water a little bit
of liquid amino acids you could use just
some salt or some coconut aminos or even
some soy sauce maybe get all fusion okay
and then use that water to clean off the
bottom of the skillet and get all that
toasty spices
to meet a pace that's kind of stuck to
the bottom they're up and we're also
rehydrating our mushrooms yeah my
posture is terrible I'm trying guys
been doing my yoga my stretches look
that's healthy I don't know if that's
really means anything okay this smells
fantastic okay now add a little salt
little pepper okay so we're just going
to let kind of let this cook down for
about five minutes over medium heat stir
it every once in a while just want to
get those carrots a little bit cooked
and the corn slightly softened and then
we'll be ready to eat super fast okay so
right before we serve I'm going to
squeeze it with a little bit of lime
juice writing it up a little okay and
then I've got some just a little bit
burnt tortillas the way I like it
mads me a mild hippie days
tempeh and doing the Master Cleanse now
I'm going to top this with a little bit
of avocado and some of my pico de gallo
avocado looks like but anyway there
is a delicious vegan vegetarian tempeh
taco for you hope you enjoy this if you
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a new video and also check out some
other videos I'll post a link to the
quinoa salad I made last year and some
on our delicious vegetarian
oh my gosh I filled it too much I always
do that it's really good hope you liked
this video please leave a question or a
comment if you have things something to
say and I'll see you guys next time
thanks bye