Tempeh Taco Filling

Makes 8 Servings                                                        Recipe by Eric Sharer, MPH, RD, LDN

  

Ingredients

1 pound         tempeh (2 8-oz packages)

4 tbsp.         expeller pressed canola oil or vegetable broth

As needed       vegetable broth

1 tbsp.         tamari, or as needed

1/3 cup         lime or lemon juice

1 tbsp.         chili powder

1 tsp-1 tbsp.   Cumin, ground

1 each          onion, peeled and chopped

1 head          organic kale, rinsed and chopped

½ lb.           organic mushrooms, cleaned and chopped

1 tbsp.         Balsamic vinegar (optional)

1. Crumble tempeh and place in small bowl. Combine 4 tablespoons of the canola oil/vegetable broth, tamari, lime juice, and chili powder in small bowl, and combine with tempeh. Let marinade for 30 minutes.

2. Heat ¼ cup vegetable broth in a large pan over medium/medium high heat. Add onion and sauté until golden brown. Add tempeh and stir continually until tempeh turns golden brown. Remove tempeh, set aside.

3. Heat ¼ cup vegetable broth in the skillet. Sauté mushrooms and kale until tender. Add balsamic vinegar and tempeh, stir until warm.

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