Ruth C. - Tempeh Taco Bowl

Ingredients:

- 1 block tempeh (finely chopped)

- 1 onion (finely chopped)

- 4 cloves garlic (finely chopped)

- 2 tsp chili powder blend

- 1 tsp ground cumin

- 1 tsp smoked paprika

- 1 Tbsp maple syrup

- 1/2 lime (squeezed)

- taco bowl additions like cooked brown rice or millet, steamed corn, fresh tomato, canned no salt beans (any), greens like chopped lettuce or spring greens

- lime to spritz as a garnish

Instructions:

- Prep onion, garlic/spices, and tempeh

- Heat sauté pan

- When pan is hot, add onion and dry sauté until tender

- Add garlic and stir in

- Add spices and stir to combine

- Add tempeh and stir to combine

- Cover and steam for 3-5 min on medium heat

- Keep a close eye on this pan as the spices can burn quickly

- Add water or veggie broth as needed to keep things from sticking to the bottom of the pan

- Once well heated and everything is well combined, turn off and remove from heat

- Build your taco bowl

- Garnish with a spritz of lime as desired

Comments:

- Keep a close eye on this pan and stir occasionally as the spices can stick and burn quickly

- This is a very versatile recipe; use whatever additions you have on hand and whichever spices you desire

- I will probably use less maple syrup next time (if any)

- You can switch out the tempeh for young green jackfruit (canned in brine - just be sure to rinse the jackfruit thoroughly first!)