Honey-Mustard Tempeh Tacos
with corn and peach salsa

Name: Honey-Mustard Tempeh Tacos
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 1 1/2 Tbsp Honey; 1 1/2 Tbsp Dijon mustard; 1 1/2 tsp Soy sauce, low-sodium; 2 tsp Vinegar, apple cider; 1 Tbsp Cooking oil; 1/4 tsp Paprika; 1 lb Vegan sausage or tempeh, chopped into small 1/2" / 1.25 cm pieces; 3 Tbsp + 1 1/2 Tbsp Honey-mustard marinade ((Ingredients listed separately)); 8 Whole wheat tortillas, taco-sized; 1 Tbsp Cooking oil; 1 stalk Green onions, chopped; 2 cobs Corn, kernels of; 2 Peaches, chopped; 1 Limes, juice of; 1/2 tsp Coriander; 1/2 tsp Paprika

Active: 35 min Total: 1 hr 5 min

Original GF Paleo Vegetarian

These tacos with corn and peach salsa were some of our faves from last year so we're bring them back while peaches and corn are still in season. Enjoy!

Proteins

Tempeh

Cuisines

Latin

Ingredients

Metric

Servings:

Honey-Mustard Marinade:

Honey - 1 1/2 Tbsp
Dijon mustard - 1 1/2 Tbsp
Soy sauce, low-sodium - 1 1/2 tsp
Vinegar, apple cider - 2 tsp
Cooking oil - 1 Tbsp
Paprika - 1/4 tsp

Honey-Mustard Tempeh Tacos:

Vegan sausage or tempeh - 1 lb , chopped into small 1/2" / 1.25 cm pieces
Honey-mustard marinade - 3 Tbsp + 1 1/2 Tbsp ((Ingredients listed separately))
Whole wheat tortillas, taco-sized - 8
Cooking oil - 1 Tbsp

Corn and Peach Salsa:

Green onions - 1 stalk , chopped
Corn - 2 cobs , kernels of
Peaches - 2 , chopped
Limes - 1 , juice of
Coriander - 1/2 tsp
Paprika - 1/2 tsp

Prep

Make honey-mustard marinade - Mix together honey, Dijon, soy sauce, apple cider vinegar, oil, and paprika. Season with salt and pepper.
Marinate sausage / tempeh - Chop into small bite-sized pieces, ~1/2” (1.25 cm) thick. Cover in first part of marinade and marinate for at least 30 minutes and up to 1 day. (Can be done up 1 day ahead)
Green onions / Corn / Peaches - Prep as directed. (Can be done up to 3 days ahead)
Make corn and peach salsa - You can eat the corn raw, but if you prefer to cook it, just microwave it for ~1 minute. Toss together green onions, corn, peaches, lime juice, coriander, and paprika. Cover and refrigerate until ready to serve. (Can be done up to 3 days ahead)
Tortillas - Wrap in foil.

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Make

Heat a saute pan over medium-high heat. Add oil to pan and then sausage or tempeh to heated oil. Saute until golden on the outside, ~5 minutes.
Warm tortillas according to package instructions.
Toss second part of marinade with sauteed tempeh or sausage.
Set out your taco bar of tortillas, sausage or tempeh, and salsa and let everyone assemble their own tacos!

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