Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 

© Lillys-Table.com Photo of Taco Spiced Tempeh
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Winter

Taco Spiced Tempeh

from Green Chili Quesadillas with Tempeh Taco Filling, the Week of January 24, 2016.
View the previous recipe for this meal.

Tempeh gets browned and spiced into a divine dish with lime and veggies. It’s perfect for stuffing into tortillas or as on topping for rice or grain bowls. Anytime, taco meat is called for this is a delicious vegan option to use.

Ingredients

  • 2 tablespoons coconut oil, or olive oil
  • ½ onion, finely chopped, about a cup
  • 8 ounces tempeh
  • 1 carrot, shredded, about a cup
  • 1 jalapeno, finely minced, include the seeds if you like it spicy
  • 1 tablespoon cumin, ground
  • 1 tablespoon coriander, ground
  • 1 tablespoon smoked paprika
  • 1 pinch chili powder, or more to taste
  • 1 teaspoon salt, if the tempeh is unsalted
  • 1 lime, zest* and juice
  • 2 tablespoons cilantro, finely minced, more to taste

Serving Size: 3 People



 

Preparation Instructions

Place the minced onions in a dry skillet over medium heat. (Cast-iron is ideal, but any skillet will do). When the onions start to stick, add a generous splash of water and the minced jalapeno. Steam saute, adding water as needed, until the onions are tender to the bite.

Meanwhile, shred the tempeh with a cheese grater. Shred the peeled carrots after which makes clean up easier.

Push the tender onions to one side in the pan, add a splash (or clump) of the oil to the skillet and add the tempeh on top. Fold the onions and tempeh together with the shredded carrots. Press the mixture gently into the skillet.

Then allow it to crisp and brown. Once the underside of the tempeh has gained a bit of color, flip the mixture, incorporating the seared tempeh with the lighter colored tempeh. Add more coconut oil. Press into the skillet again to sear and brown up.

Sprinkle the cumin, coriander, smoked paprika, chili powder and salt on top as it is searing. Flip. Repeat this process of searing and browning until the tempeh appears darker and the taste is flavorful and rich.

Finish the dish with the lime juice, zest* and cilantro. Garnish with a few lime slices, if available.

*If you do not have a zester or microplane, don’t worry about the zest of the lime- it will be tasty without it.