February 13, 2017
Soy is a lean, heart-healthy source of protein that is easy to prepare and takes on all of the flavors that you cook with. Try this vegan version of an old favorite - tacos!
- 1-8oz package tempeh
- 2 cloves garlic, minced
- 1/2 green bell pepper, diced
- 1/2 red onion, diced
- 1 fresh jalapeno, minced
- 1 teaspoon minced chipotle pepper in adobo
- 1 c. Mexican spiced diced tomatoes
- 2 teaspoons chili powder
- 3 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons dried oregano
- 2 teaspoons lime juice
- 1/4 cup low sodium soy sauce
- Salt and pepper to taste
- Nonstick cooking spray
- 6-8 hard taco shells
- Suggested toppings: cheese, guacamole, salsa, hot sauce, cilantro, black olives, lime wedges
1. Crumble tempeh into a large mixing bowl. Mix in garlic, green pepper, onion, jalapeno, chipotle pepper, diced tomatoes, all spices, lime juice, and soy sauce. Combine with a large mixing spoon.
2. Spray a large skillet with nonstick cooking spray. Turn your burner on to medium. Once the pan is hot, toss in the tempeh mixture. Cook the tempeh mixture for about 10 minutes, or until he vegetables are tender and the tempeh has crispy brown edges.
3. While the tempeh is cooking, heat taco shells according to package directions.
4. Once shells are warm, fill with about 1/4 cup taco mixture. Top with any and all toppings you desire!
Serving Size: 2 tacos with toppings (1/4 cup tempeh mixture per taco)
Yield: 6-8 tacos
Nutritional Information for 2 tacos (without toppings):
Total Fat 12 g
Saturated Fat 2 gCholesterol 0 mg
Protein 20 g
Total Carbohydrates 32 g
Dietary Fiber 10 g
Sodium 914 mg
For delicious recipes, nutrition tips, and to find cooking and nutrition classes, go to the Kendall Reagan Nutrition Center website. More great info also available at the College of Health and Human Sciences Pinterest board.
Contact: Kendall Reagan Nutrition Center
Telephone: (970) 491-8615