Tempeh Fajitas

Olive oil
Tempeh
2 T soy sauce (low sodium)
1 lg. carrot sliced
4 cloves garlic
1 medium onion
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1 small zucchini cut in longwise in quarters & sliced
8 baby bella mushrooms sliced
1 T chili powder
1 t ground cumin
1/2 t cayenne pepper
1/2 lime squeezed
4 T cilantro (optional)
Whole wheat tortillas

Steam or poach the tempeh for 9 minutes. Heat 2 tsp. olive oil in pan, medium heat, brown tempeh on both sides. Sprinkle w/ soy sauce a few minutes before removing from pan. Remove from pan. Add 2 tsp. olive oil to pan. Saute carrots for 1 minute. Add garlic & onion & cook for 1 minute. Add red & green bell peppers & zucchini & cook for 2 minutes. Add mushrooms & cook for 1 minute or until done. Return cooked tempeh to pan w/ vegetables & season w/ chili powder, cumin, cayenne pepper, salt & pepper to taste. Squeeze the juice of 1/2 lime over the mixture & allow to simmer for 2-3 minutes. Sprinkle fresh cilantro on top. Serve w/ warm whole wheat tortillas & salsa, if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user CARLASKIS.