Ingredients (use vegan versions):
- 1 package tempeh (I like the kind with sea veggies)
- 1 yellow onion
- fresh garlic- as much as you can stand
- 2 tablespoons tamari soy sauce
- 1 teaspoon cayenne powder
- herbs to taste- rosemary, marjoram, cumin etc
- 1 lime or equivalent lime juice
- miscellaneous veggies/left over rice/left over beans
Directions:
Chop up the onion chunky style and
dice the garlic. Heat some olive oil
in a large skillet and saute the onion
and garlic for 3-4 minutes. Crumble
the tempeh so that it is in small
chunks and add to the skillet. Add
the tamari and the rest of your spices
while stirring the tempeh. Allow it
to cook until the tempeh is lightly
browned and then add the juice of one
lime and cook for a minute longer.
Serve on its own or in a tortilla.
Either way is great with guacamole.
Note: This is a basic recipe that can have
endless variations. I add whatever veggies are
on hand (chard, zucchini, mushrooms,
carrots, corn etc) to the dish a few
minutes after adding the spices. You
can also use equal parts tempeh and
brown rice in the beginning to make a
great fried rice dish or serve it up
with refried beans and salsa.
Serves: 4
Preparation time: 30 min
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