Mexican style tempeh recipe

Recipe for mexican style tempeh in our easy vegetarian recipes collection.

Recipe ingredients

• 1 1/2 teaspoons olive oil
• 2 teaspoons cumin seed
• 1/8 teaspoon cayenne, or more to taste
• 1/2 pound mushrooms, sliced, about 2 cups
• 1 large onion, chopped
• 6 garlic cloves, minced
• 1/2 teaspoon ground fennel seed
• 1 1/2 tablespoons dried basil
• 8 ounces tempeh, thawed, diced small
• 28 ounces tomatoes, low sodium, diced
• 1/4 teaspoon sea salt
• 2 tablespoons brown rice flour, or spelt flour
• 1 tablespoon tamari soy sauce

How to make mexican style tempeh

• Heat a large pot over medium-high heat and add oil.
• Saute cumin seed and cayenne briefly, and then add the mushrooms.
• Cook mushrooms until liquid is gone, and then add the onion and garlic, and cook until they begin to brown a little.
• Add the ground fennel seeds and basil.
• Cook 2 more minutes.
• Add the tempeh, tomatoes, and salt and simmer for 30 to 40 minutes.
• To thicken, add the flour, sprinkling in a tablespoon at a time, stirring well after each addition.
• If the mixture is not as thick as you would like, you can add additional tablespoons of flour.
• Before serving, stir in tamari.

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