Tuesday, December 4, 2018

Tempeh Tacos

A Bruce and Mindy recipe!

  • 1 pkg Tempeh
  • premade or make-your-own marinade.  I used things like soy sauce, worcheschire sauce, Dijon mustard, garlic, etc.
  • fresh mushrooms, chopped
  • Taco seasoning (or make your own to taste with garlic powder, onion powder, chili powder, and seasoning salt)
  • Tortillas/Taco shells
  1. Chop the tempeh fine, so that it resembles ground meat, place it in a bowl.  
  2. Cover with the marinade, and refrigerate over night.
  3. Sautee the mushrooms in a skillet in worcheschire sauce or soy sauce and garlic.
  4. The next day, place the soaked tempeh and mushrooms in a skillet (chopping it finer if needed).  Sautee for a few minutes.
  5. Stir in all the taco seasonings.
  6. Serve on tortillas or taco shells, topped with all your fixings.
Vegan toppings we used: salsa, guacamole, Daiya vegan cheddar cheese, lettuce, tomato, vegan sour cream, refried beans.

Makes 4-5 servings.

Nutrition (based on 4 servings)
Calories 94
Fat 3g
Carbs 7g
Fiber 4.5g
Protein 11g





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