Chipotle Tempeh Tacos
Spicy tempeh tacos with mushrooms and bell peppers in a smoky chipotle sauce.
Ingredients
- 1 blocktempeh, cubed
- 1/2red bell pepper, sliced
- 3portobello mushrooms, sliced
- 2 tablespoonsextra virgin or chipotle olive oil
- 1 tablespoonjuice from a can of chipotle chiles in adobo sauce
- 1chipotle chile pepper from the can, chopped
- 1/4 teaspoonsalt
- 1/2 teaspoonadobo seasoning
- warmed tortillas, for serving
- sliced jalapeños, cilantro, green onions, for garnish (optional)
Instructions
Sauté tempeh, bell pepper, and portobello mushrooms in olive oil, partially covered, until portobellos begin to soften.
Stir in chipotle juice, chopped chile pepper, salt, and adobo seasoning. Combine well.
Cook for an additional minute or two, stirring constantly so as to not burn the paste.
Serve on warmed tortillas, garnished with your favorite toppings such as sliced jalapeños, cilantro, and green onions.
For Cumin Lime Vinaigrette: Whisk together 2 tablespoons each of lime juice, 2 tablespoons of olive oil, 2 tablespoons of agave nectar, and 1/2 teaspoon of ground cumin.