- 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
- Chop the tempeh fine, so that it resembles ground meat, place it in a bowl.
- Cover with the marinade, and refrigerate over night.
- Sautee the mushrooms in a skillet in worcheschire sauce or soy sauce and garlic.
- The next day, place the soaked tempeh and mushrooms in a skillet (chopping it finer if needed). Sautee for a few minutes.
- Stir in all the taco seasonings.
- 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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