Have you ever heard of vegan fish tacos? I hadn’t until my husband decided he was going to make some. The “fish” is tender on the inside and crispy on the outside, the sauce has just enough heat, and the lime juice adds a little acidity that makes these damn good vegan fish tacos.
small corn tortillas
1 package tempeh
water for steaming
½ cup balsamic vinegar
1 tablespoon agave
½ teaspoon cayenne pepper
2 cups Bob’s Red Mill gluten-free all-purpose flour
1 tablespoon baking powder
1 ½ teaspoon sea salt
dash black pepper
¼ teaspoon garlic powder
1 16oz gluten-free beer
½ cup Veganaise
½ cup Tofutti sour cream
1 lime, juiced
1 jalapeno pepper, minced
½ teaspoon dried oregano
½ teaspoon cumin
1 tablespoon fresh dill, chopped
Directions for the beer-battered fish:
1. Preheat a large pan with about 3 cups canola oil to 350 degrees or medium heat.
2. Cut the tempeh into small, bite sized pieces.
3. Steam the tempeh for about 5 minutes over a soft boil to remove any bitterness.
4. Meanwhile, in a medium bowl, whisk the vinegar, agave, ½ teaspoon sea salt, and ¼ teaspoon cayenne together.
5. Marinate the tempeh in the mixture until the batter is prepared.
6. In another medium bowl, add the all-purpose flour, baking powder, remaining salt, black pepper, remaining cayenne and garlic powder. Whisk to combine. Slowly add the beer and whisk until smooth. Place the batter in the fridge for at least ten minutes, until cold.
7. In small batches, dip the marinated tempeh in the batter and add it to the oil. The crust should be golden brown and crisp once it is finished – about 2 minutes per batch. Place the tempeh on a plate with paper towels.
Directions for the sauce:
1. Whisk the veganaise, Tofutti sour cream, lime, oregano, and cumin in a small bowl. Add the jalapeno and dill.
To make the Tacos:
1. Heat the tortillas according to package directions.
2. Add the beer battered tempeh, top with the shredded cabbage and dress with the sauce. Enjoy!