Friday Feast: Tempeh Taco Filling
Really, this recipe (inspired by the cookbook BETTY GOES VEGAN, but I modified the heck out of it) belongs on "Meatless Monday" but since every day is meatless to me, I can eat this whenever I please (and so can you). :mrgreen:
I can hear some of you now: What the heck is tempeh? Because I remember approaching this food with a strange sort of fear. What did I do with it? I had no idea. First off, you can find it vacuum packed (SEE HERE) at Trader Joe's, Kroger, or almost anywhere. What it is is fermented soybeans, which doesn't sound all that appealing. :-? But TRUST ME, it's got texture and this yummy taste to it that is really good. :-D
- 1- 8 oz. package of tempeh
- 1/2 bag of frozen peppers & onion blend (or 1/2 cup each chopped bell pepper and chopped onion)
- 2 1/2 tsp. chili powder
- dash of chipotle powder (or cayenne)
- 3 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. oregano
- freshly ground black pepper (to taste)
- 1/8 c.-1/4c. Bragg's Aminos (or soy sauce)
You'll need a large skillet, a steamer pot (or pot with a steamer basket) and a separate small bowl to measure your seasonings into.
- Break the tempeh in half and put it into your steamer. Steam for 10-15 minutes (this is optional, but I find steaming removes the mild bitterness in tempeh).
- While the tempeh is steaming, measure out all of your spices into a small bowl (except for the Bragg's or soy sauce)
- When it's done steaming, crumble the tempeh. (Or if it's too hot, slice thinly one way, then turn it and chop it into small pieces the other way. You'll want it to resemble the size/crumble of ground beef.)
- Put a tablespoon or 2 of Olive Oil in your skillet and heat over med-high. Add peppers/onion blend, crumbled tempeh, seasonings, and Bragg's (or soy sauce). Cook on med to med-high, stirring on occasion for 5 minutes or so.
- Serve on tacos, nachos, or on top of pasta
If you don't eat cheese, or want to try an alternate "cheesy" sauce, the recipe in BETTY LOVES VEGAN can't be beat!