Name: Tempeh and potato tacos with vegan feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tsp chili seasoning; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp ground coriander; pinch of oregano; pinch of thyme; pinch of cinnamon; 1 tbsp olive oil; 150 g waxy potatoes, cut in 1 cm dice; 1 small red onion, diced; 2 cloves garlic, minced; 1/2 red capsicum, diced; 1/2 packet tempeh; 4 tortillas; guacamole or sliced avocado; shredded lettuce; vegan feta cheese (like Angel Food feta)

Tempeh and potato tacos with vegan feta

Course: DinnerCuisine: MexicanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 tsp chili seasoning
1 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp ground coriander
pinch of oregano
pinch of thyme
pinch of cinnamon
1 tbsp olive oil
150 g waxy potatoes, cut in 1 cm dice
1 small red onion, diced
2 cloves garlic, minced
1/2 red capsicum, diced
1/2 packet tempeh
4 tortillas
guacamole or sliced avocado
shredded lettuce
vegan feta cheese (like Angel Food feta)

Directions

Combine spices in a small bowl and set aside.
Crumble tempeh into bite-sized pieces and set aside.
Heat oil over medium-high heat in skillet. When hot, add potatoes and sauté 5 minutes, stirring occasionally.
Add red onion and garlic. Sauté an additional 5 minutes, stirring occasionally, until onion is tender and potatoes are lightly browned.
Add red pepper and sauté 3 minutes until all vegetables are tender.
Add tempeh and spice mix and stir well to evenly distribute the spices. Sauté 3 minutes to heat through.
Serve with tortillas, lettuce, and guacamole.