Mushroom Tempeh Fajitas
A flavorful plant-based take on traditional fajitas using tempeh and portobello mushrooms.
Ingredients
- ½ cupvegetable broth
- ¼ cuplime juice
- 1 tablespooncumin, divided
- ½ tspcayenne, divided
- 1 8-ounce blocktempeh, sliced
- 3medium bell peppers, sliced
- 2portobello mushrooms, sliced
- ½ cupfrozen corn
- 1 tspchili powder
- 1 tspsalt
- 1 tsppaprika
- 1 tsponion powder
- 1 tspgarlic powder
- ¼ tspblack pepper
- corn tortillas, cilantro, and jalapenos, for serving
Instructions
In a medium bowl, mix the vegetable broth, lime juice, cumin, and cayenne.
Arrange the tempeh strips in a container and pour the vegetable broth marinade over the tempeh. Let sit at least 15 minutes.
Heat a large skillet over medium heat. Reserve at least ½ cup of the tempeh marinade. Add the tempeh to the skillet and cook, using the marinade liquid if necessary to prevent sticking, about 5 minutes.
Add the mushrooms, peppers, frozen corn, the remaining teaspoon of cumin, the remaining ¼ teaspoon of cayenne, and all additional spices. Cook until the mushrooms and peppers are soft and the corn is completely warmed through.
Portion into corn tortillas. Sprinkle with cilantro and jalapeno, if desired.