8 ounces tempeh
15 ounce can black beans, drained
1/2 onion, diced
2 cloves garlic, minced
2 tablespoons of the taco seasoning
3 tablespoons water
Topping choices: chopped lettuce, salsa, diced avocado, etc.
1 tablespoon chili powder
1 1/2 teaspoons cumin
3 teaspoons Kirkland no-salt seasoning
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Crumble tempeh in large bowl.
Mix 2 tablespoons of the taco seasonings with 3 tablespoons water.
Add to tempeh.
Stir to combine.
In a large pan over medium heat sauté onions and tempeh mixture for 8-10 minutes, or until onions have softened.
Add minced garlic and cook 30 seconds.
Add black beans and cook about 3 minutes, or until heated through.
Warm tortillas, if desired, and add tempeh mixture and toppings.
Makes 6-8 tacos
Portobello mushroom caps, sliced
1/4 cup extra virgin olive oil
Organic No-Salt seasoning blend
Lime or lemon to squeeze over mushrooms while grilling
Salsa (store bought or See Note)
Radishes, thinly sliced,
Leftover grilled vegetables (if desired)
Fire up the grill.
Toss mushroom slices in oil and seasoning blend.
Place mushroom slices on grill pan.
Grill 3 minutes.
Squeeze lime or lemon over slices.
Sprinkle with salt.
Turn slices over.
Grill another 1 to 2 minutes.
Squeeze more lime or lemon juice over slices.
Sprinkle with salt.
Heat tortillas on grill while mushrooms are finishing grilling, until warm.
Remove tortillas from grill.
Place some mushroom slices, leftover grilled vegetables (if desired) on tortilla.
Top with salsa and sliced radishes.
Serves 2 generously
Note: Spicy Tomato Salsa
16 ounce package ground vegan “meat”
1 jar salsa (any brand will work)
15 ounce can kidney beans or pinto beans, drained
1/2 cup chopped green peppers
1/2 cup chopped onions
jalapeno peppers, chopped, if desired.
Mix all of the ingredients together in a pot. Heat until hot.
1 tube of vegan ground meat
1/2 can of black beans, rinsed and drained (15 ounce size)
1/2 cup of frozen corn
1/4 cup – 1/2 cup salsa
2 tablespoons olive oil
Mix the vegan ground meat through the salsa together thoroughly in a bowl. Mold into patties, as big or as small as you would like. Warm a skillet on medium heat with the olive oil to coat the pan. Add the patties. Cook for about 10-15 minutes, flipping midway through.
These are approximate measurements. You could always add more or less.
Serves 2 – 4