Tempeh Tacos
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 415.9
- Total Fat: 18.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,116.9 mg
- Total Carbs: 48.8 g
- Dietary Fiber: 9.4 g
- Protein: 19.8 g
View full nutritional breakdown of Tempeh Tacos calories by ingredient
Introduction
Easy meal for lunch or supper and tastes good in a lunchbox for school. Can be topped with Vegan Cheesey Garlic Sauce or Vegan Hard White Cheese (both are good) Easy meal for lunch or supper and tastes good in a lunchbox for school. Can be topped with Vegan Cheesey Garlic Sauce or Vegan Hard White Cheese (both are good)Number of Servings: 6
Ingredients
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2 packages of tempeh
2 medium onions
4 cloves of garlic
1 green, yellow or red pepper (your choice of which looks best)
1 jalapeno pepper (if you like hot things like we do)
4 tablespoons of Bragg (we use this) or soy sauce with no salt
4 tablespoons of olive oil (cold-pressed is best)
1 1/2 cups of pinto beans
2 tomatoes (diced)
lettuce (shredded)
cilantro to make look nice
Directions
Makes 6 servings
Shred the tempeh with a cheese grater or you can just chopped it up nice.
Chop the onions, the garlic and the peppers and combine with the olive oil in a pan on medium heat (not too hot or the olive oil won't be good)
Cooks this for 3 minutes until the onions go brown.
Add the tempeh, the Bragg and the pinto beans and simmer on low for 10 more minutes.
Add water if you need to to keep it moist.
Warm the tortillas.
Roll the tempeh mixture in the tortillas and add lettuce, chopped tomatoes, more peppers if you like, cilantro and maybe some parsley if you like this.
Number of Servings: 6
Recipe submitted by SparkPeople user JEREMY_PATRICIA.
Shred the tempeh with a cheese grater or you can just chopped it up nice.
Chop the onions, the garlic and the peppers and combine with the olive oil in a pan on medium heat (not too hot or the olive oil won't be good)
Cooks this for 3 minutes until the onions go brown.
Add the tempeh, the Bragg and the pinto beans and simmer on low for 10 more minutes.
Add water if you need to to keep it moist.
Warm the tortillas.
Roll the tempeh mixture in the tortillas and add lettuce, chopped tomatoes, more peppers if you like, cilantro and maybe some parsley if you like this.
Number of Servings: 6
Recipe submitted by SparkPeople user JEREMY_PATRICIA.
Member Ratings For This Recipe
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