Tempeh and potato tacos with vegan feta
Course: DinnerCuisine: MexicanDifficulty: MediumServings
4
servingsPrep time
10
minutesCooking time
30
minutesIngredients
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.
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