PLANT-BASED TACO "MEAT"

This high-protein taco filling has a meaty texture, is oil-free, and full of savory flavors! It's super versatile and can be used in enchiladas, burritos, nachos, tostadas and tacos. Add a drizzle of dairy-free queso and guacamole for extra yumminess!

Photo credit: Carolyn Vollmer

4-6 servings

Ingredients:

• 1 (8oz) block tempeh, cut in half

• 2 tablespoons low-sodium tamari

• 1 cup onion, diced

• 1 red bell pepper, diced

• 2 garlic cloves, minced

• 1 tablespoon chili powder

• 1 teaspoon cumin

• 1 teaspoon oregano

• 1 tablespoon tomato paste

• 1 (4 oz) can diced green chilis

• 1 (15 oz) can black beans, drained and rinsed

• Sea salt to taste

• Freshly ground black pepper

FOR SERVING, OPTIONAL:

• Tortillas

• Lime-Jalapeno Crema

• Cashew Queso

• Guacamole

Method:

1. Prepare the tempeh: In a medium bowl, crumble the tempeh into small pieces. Stir in the tamari until evenly coated. Set aside while you prepare the vegetables.

2. Saute the veggies: Heat a large skillet over medium heat for 1 minute. Add onions, bell pepper & a pinch of salt to the dry skillet and saute for about 4-5 minutes or until golden brown, stirring frequently. When the mixture starts to stick, add a tablespoon of water at a time to deglaze the pan as needed.

3. Add the garlic, chili powder, cumin and oregano until fragrant, about 1 minute.

4. Stir in tomato paste, green chilis, crumbled tempeh and beans until all ingredients are well combined. Cook for 3-5 minutes, stirring occasionally. Continue adding splashes of water as needed to deglaze the pan.

5. Taste and adjust seasoning by adding salt and pepper to taste.

6. Enjoy immediately or cool & refrigerate in an airtight container for up to 5 days.