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15 January 2017

Orange Glazed Tempeh Tacos

This next recipe is for orange glazed tempeh tacos...Asian fusion tacos filled with red cabbage, spring onions, cucumber and a glazed pan fried tempeh, made of marmalade, soy sauce, chinese 5 spice, ginger, garlic and sesame seeds. These tacos are sticky, sweet, fragrant and super delicious - a cross between a taco and an Asian duck pancake in flavour. 

Growing up we always had crispy shell tacos, it was all you could get at the supermarket, in recent years they have started to sell soft shell taco 'boats', but there is still a lack of the tiny taco tortillas in the shops - luckily you can now get tiny wraps for kids lunches and such, which are perfect for using as taco shells! As the wraps aren't quite as thick as taco shells, I grilled them and doubled them up for extra support to the fillings, but if you're trying to watch how much you eat, one layer should be sufficient. 

The crunch of the veg really compliments the sticky, soft tempeh in these tacos. If you're not familiar with tempeh, it's a bean patty made from whole, fermented soy beans - it has a very distinct flavour, quite similar to sourdough bread, which can seem a bit unusual at first, but you needn't worry, the glaze on these completely masks the tempeh flavour!  Tempeh is a high protein food, containing good amounts of iron, manganese, phosphorus, vitamin B5 and potassium, not to mention it's a great source of probiotics (good bacteria) as it is fermented, which benefit our intestines as well as our immune system! These tacos are so easy to make too, from start to finish in about 20 minutes, I served mine up with some oven baked sweet potato chips for a little more veg, but they're also great on their own as a light meal/snack. 

Orange Glazed Tempeh Tacos | Yield: 6 tacos | Time: 20 mins

You'll need

  • Non-stick frying pan
  • Griddle pan 
  • Chopping board 
  • Knife
  • Small mixing bowl
  • Measuring spoons
  • Fine grater


  • 1 tbsp sesame oil
  • 1 block tempeh
  • 6 or 12 soft taco tortillas
  • 3 tbsp orange marmalade
  • 1 tbsp soy sauce
  • 3/4 tsp Chinese 5 spice
  • 1 inch piece ginger, peeled and grated
  • 1 small garlic clove, crushed
  • 1 tsp sesame seeds
  • 1/2 cucumber
  • 1/4 red cabage
  • 3 spring onions
  • 2 limes 


  1. Slice the tempeh and then chop each slice into thirds, pan fry with a splash of sesame oil until golden brown. Meanwhile, combine the marmalade, soy sauce, 5 spice, ginger and garlic in a bowl and put to one side. 
  2. Prep the veg by thinly slicing the cabbage, spring onion and cucumber. Slice the limes into wedges. 
  3. Once the tempeh is golden brown, pour the marinade into the pan and combine, reduce the heat and cook for 2 more minutes, but don't let it reduce too much, then stir through the sesame seeds and remove from the heat. 
  4. Prep the tortillas by grilling for 10 seconds on each side and then form the tacos, with either one or two wraps as a base. Begin with the veg, then top with the tempeh, making sure you use all the excess sauce. 
  5. Serve the tacos with a lime wedge, squeeze the lime juice over just before eating and enjoy!
Cassidy xx

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8 January 2017

White bean, Mushroom & Kale Soup

Whilst a little belated, I'd like to wish you all a happy new year! I hope you all had a lovely time off and had some much needed rest! I'm now back into the swing of things with work and whilst I don't have uni until the end of the month, I do have exams to revise for, which is why this is now just my first post back. So, as I should be revising for my exams, I'm making this one a healthy one and I'm going to include some nutrition info about the ingredients and how they help our body...that's still revising right?

This recipe is one that has developed gradually that is typically one of my 'lazy day' recipes, when you want food quickly and just combine everything in one pan, that I've refined a little for this post. It's also a great light lunch and perfect for when you have a bit of a cold too, as many people currently do! I built the flavours on this soup with veggie bouillon, almost smokiness of the dried mushrooms, crispness of the white wine, a fresh flavour with few herbs and nutty-cheesiness of the nutritional yeast, the flavour of the broth is so delicious and rich, and perfectly seasons the orzo, kale, beans and mushrooms.

20 December 2016

Euphoric Vegan's Christmas Feast

Christmas to me is about spending time with family and friends, and sharing a meal with those dearest to us over the festive period is a great way to celebrate. I've put together here a guide of ideas for Christmas dinner, to inspire your vegan Christmas feast, combining homemade food with a few shop bought items. 

When many think of cooking Christmas dinner it may initially seem daunting and stressful, and whilst it can take a little while and a bit of planning, it can actually be kind of fun! You can prep things like the starters and some sides the day before, meaning that on the day you'll have less to do and more free time to celebrate and relax! Plus, family members can help with the easy bits like peeling the veg, which will get everyone involved and save time too!

17 December 2016

Chocolate Hazelnut Fudge Cake

Chocolate hazelnut fudge cake, i.e. The. Best. Cake. Ever. No, I'm not kidding, this is the cake of dreams and it by far exceeds any cake I have ever tasted, vegan or otherwise. It's fudgy, moist, dense, rich, infused with hazelnuts; everything you would want and need a cake to be. It's topped with the most amazing chocolate fudge icing and hazelnut pieces, for an extra nutty hit.

I had a look at many cake recipes online and had a think about how I could make the ultimate cake, this is mostly adapted from Minimalist Baker's one bowl vegan chocolate cake, which I felt needed a little lift with the addition of hazelnuts, I also adjusted the amount of sugar as the hazelnut milk and applesauce were very sweet already. I made this cake for my mum's birthday and she also agreed at how amazing this cake was and couldn't stop raving about it, especially the icing. This is definitely a celebration cake, fit for birthdays and other special occasions and it's pretty simple too, if you follow the directions, you can't go wrong!

10 December 2016

Perfect Roast Potatoes

Roast potatoes are something I've learned to perfect over the past few years of cooking Christmas dinner for the family, I've also made them for friends and was in charge of them at work last year (and again this year) for the Christmas dinner we put on for 25 people. There's nothing better than perfect roast potatoes, all fluffy inside, perfectly golden brown, crispy outsides, infused with mouthwatering flavours of roasted garlic, rosemary, thyme and sea salt.

Preparing perfect roast potatoes is a lot easier than you might think, you just need to follow the steps below, and with a little patience you'll have perfect roast potatoes every time! I've left the exact cooking times a little open to interpretation, from living in different houses during my time as a student I've definitely learnt that some ovens are hotter than others, so for best results, go by eye for the potatoes! And do not overcrowd the pan, the potatoes will release steam as they cook, which if too close together will simply steam the next potato and reduce the browning process.