He’s called the "Vegabond Chef," and he's often preparing, testing or eating some type of vegan creation.

  • Nature's Food Patch Market and Cafe is in Clearwater
  • 'Vegabond Chef' Brad Myers prepares dishes for eatery
  • Vegan taco made with tempeh

He spends some of that commitment to vegan eating at Clearwater's Nature’s Food Patch Market & Café in their Patch Works community room.

His real name, though, is Brad Myers.

The recipe he's demonstrating on Wednesday night is the Vegan Double Decker Taco.

Myers is most excited about a new artisanal vegan cheese made from cashews. He says its taste and texture sparked memories his days of eating dairy almost 15 years ago.

The protein in this taco comes from walnuts and tempeh, “which is kind of like the better tasting brother of tofu,” Myers said. “Not everybody likes tofu, but most people like tempeh — you can cook it just like chicken.”

Vegan Double Decker Taco

Filling
2 tbsp. coconut oil
1 cup walnuts, ground coarse
1 package tempeh, ground coarse
½ white onion, finely diced
½ red pepper, finely diced
1 carrot, finely diced
5 slices sundried tomato, finely diced
2 cloves garlic, minced
½ bunch of cilantro, chopped fine
1 lime, juiced
2 tsp. soy sauce
2 tsp. agave
1 tsp. nutritional yeast

Spices
2 tsp. cumin
1 tsp. chili powder
½ tsp. salt
½ tsp. tomato powder
½ tsp. coriander
½ tsp. veggie pepper
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp. chipotle powder

Directions
Heat the coconut oil to medium/medium high and toss in the ground walnuts. Once they become fragrant and start to blacken slightly (about five minutes) stir in the ground tempeh. After another five minutes, stir in the onion, bell pepper, carrot and sun-dried tomatoes. Allow to cook for approximately 10 minutes, stirring frequently.
At this point, mix in all the spices and cook for three minutes, again stirring frequently. Finally, add the rest of the ingredients: garlic, cilantro, lime, tamari, agave, nutritional yeast. Reduce heat to low and cover, let sit for about 10 minutes.

Salsa
1 tomato, large
¼onion
¼ c. bell pepper
2 cloves garlic
¼ c. cilantro
¼ c. jalapeños (from jar/can)
1 tsp. Jalapeño vinegar
1 lime, juiced
½ tsp. salt
Dash cayenne pepper

Directions
Dice the vegetables very finely and mix all ingredients together.

Ingredients
Hard corn tortilla (toasted)
Soft wheat tortilla (steamed in foil)
Refried beans (warmed in pan)
Daiya cheese (pepper jack or cheddar flavor)

Toppings
Shredded romaine
Avocado slices
Shaved treeline aged cashew cheese

Directions
Heat the tortillas per their directions, usually 350 degrees for 5 to 10 minutes in the oven, soft ones in foil. Heat the refried beans as well. When the soft wheat tortillas are ready, spread the refried beans on them and then sprinkle the cheese. Place the corn tortilla in the center and form your double decker.

Add toppings and serve.