Tempeh Fajitas

Name: Tempeh Fajitas
Total time: 15 min
Yield: 4 Portions
Ingredients: 🌽 2 tablespoons corn oil; 2 tablespoons soy sauce; 🍋 1 tablespoon lime juice; 1 (8 ounce) package tempeh, broken into bite-sized pieces; 1 ½ cups chopped green bell pepper; 🍄 1 (4.5 ounce) can sliced mushrooms, drained; ½ cup frozen chopped spinach, thawed and drained; 1 tablespoon chopped green chile peppers; 🌿 1 tablespoon chopped fresh cilantro; 🧅 1 tablespoon dried minced onion

Coût $8, économiser $12

Source: Recommended by CookPal

15 Min
4 Portions
$8

Tempeh Fajitas

Coût $8, économiser $12

Source: Recommended by CookPal

15 Min
4 Portions
$8

INGRÉDIENTS

Oil & Condiments
- 🌽 2 tablespoons corn oil
- 2 tablespoons soy sauce
- 🍋 1 tablespoon lime juice
Plant-based Protein
- 1 (8 ounce) package tempeh, broken into bite-sized pieces
Vegetables
- 1 ½ cups chopped green bell pepper
- 🍄 1 (4.5 ounce) can sliced mushrooms, drained
- ½ cup frozen chopped spinach, thawed and drained
- 1 tablespoon chopped green chile peppers
Herbs & Spices
- 🌿 1 tablespoon chopped fresh cilantro
- 🧅 1 tablespoon dried minced onion

ÉTAPES

Heat oil in a large skillet over medium heat. Saute tempeh with soy sauce and lime juice until tempeh browns.

Stir in bell peppers, mushrooms, spinach, chile peppers, cilantro, and dried onion.

Increase heat to medium-high and cook until fluids have reduced, stirring occasionally.

NUTRIMENTS

Par portion

🔥

207

Calories

13
Protéines
13
Glucides
13
Graisses

💡 Use fresh vegetables for a more vibrant and crunchy texture.Serve with warm tortillas or rice for a complete meal.Add avocado slices or a dollop of plant-based yogurt for added creaminess.Adjust the level of chile peppers to make it more or less spicy.Store leftovers in an airtight container in the fridge for up to 3 days.