Recipe Review: I’ve never cooked with Tempeh before so I was a little nervous about this recipe. Tempeh is an odd ingredient, the beans are encased in what can only be described as the outside of Brie cheese, as in the skin/mould consistency. It cooks up easily and takes on flavours really well. Simon and I both really enjoyed these hearty burritos and look forward to having them again sometime. I’m keen to give Tempeh ago in other recipes too!
Cooking time: 25 to 35 minutes Servings: 6 – 8 burritos
Preheat oven: 200°C optional (multiple methods to heat the tortillas)
- 8 Whole Wheat Flour Tortillas*
- 1 - 8 oz. package Tempeh
- 1 cup Broccoli (chopped)
- 2 medium Carrots (diced)
- ½ cup Yellow Onion (chopped)
- 1 cup mushrooms (diced)
- 3 Roma Tomatoes (diced)**
- 2 tsp. Extra virgin Olive Oil (or your favorite cooking oil)***
- 2 tsp. Ground Cumin
- 2 tsp. Chili Powder
- 1 tsp. Salt
1. Heat large pan on medium heat, adding 1 teaspoon of cooking oil.
2. When pan is heated, add tempeh, crumbling it in your fingers as you place it in the pan. Cook tempeh until it turns crispy and golden brown all over, stirring frequently.
3. Add remaining ingredients to pan, including the other teaspoon of cooking oil and seasonings.
4. Cook on medium-low heat (covered) for about 10-15 minutes or until carrots are cooked all the way through. Stir occasionally to be sure everything is cooked evenly.
5. Scoop this delicious filling and place it into a tortilla. Enjoy!
* I’m still struggling to get my head around what is considered plant based and what’s not. Rice noodles and whole wheat tortillas? They seem like processed grains to me. But I’ll continue to look into this more as time goes by. I have a Raw food recipe for tortillas I might try next time, but need to get a dehydrator first. I’m sure you can use any kind of tortilla in place of these if you’re not too worried about grains/processed carbs. etc.
** We always use whatever kind of tomatoes we have in the house (usually hydroponic/vine ripened tomatoes) unless it calls for a lot then I specifically get roma tomatoes as they are generally cheaper per kg.
*** I’ve been using grapeseed oil lately because of it's high heat levels, but have read a few recent articles that are making me think twice. I will blog soon on my findings on oils.