This recipe is based on the Tempeh-Vegetable Enchilada recipe from the book, The 30-Minute Vegan. I haven't tried the recipe as it appears in the book, as I didn't have all the ingredients on hand. This experiment turned out pretty well. It is fairly adaptable too, depending on what veggies you happen to have available. I think zucchini or cauliflower or spinach would be pretty good additions/trade-ins.
Ingredients
8 ounces tempeh
1/2 red onion
1/2 green pepper
1/2 red pepper
1/2-1 cup broccoli
1-2 tbsp coconut oil
2 garlic cloves
1 tsp chili powder
1/2 tsp cumin
1/2 tsp thyme
2 tbsp braggs liquid aminos or soy sauce
1/2 tsp agave nectar
salt and pepper to taste
tortillas (6-8)
optional toppings - avocado, cucumber, tomato, cheese (dairy or vegan)
Directions
Dice the onions and peppers. Chop the broccoli florets and stems into small pieces. Chop or crush the garlic. Crumble the tempeh.
Heat the coconut oil in a large pan. Add the onion and saute for a couple of minutes. Add the rest of the veggies, the tempeh, and the garlic. Saute for a couple more minutes. Add the liquid aminos, spices, and agave nectar and saute until the veggies are done to your liking.
Heat the tortillas and spoon the filling in. I added some grated cheese, chopped cucumber, and avocado to my tacos.
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