Recipe by KALISA
"This quick and delicious recipe uses tempeh (cultured tofu) instead of meat for a healthy, tasty alternative."
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1 (8 ounce) package
tempeh, broken into bite-sized pieces
1 1/2 cups
chopped green bell pepper
1 (4.5 ounce) can
sliced mushrooms, drained
frozen chopped spinach, thawed and drained
chopped green chile peppers
chopped fresh cilantro
dried minced onion
Loved this recipe! As suggested by other reviewers I marinated the tempeh in the soy sauce, lime juice, and a clove of minced garlic(cause my roomie loves it!) first. Only as long as it took me to prep the other ingredients. The only other changes I made were in using Italian parsley instead of cilantro, since I hate the stuff and adding water as it cooked to keep everything from drying out too much. Delicious!
Not really good. Roasted veggie fajitas or even just avocado and salsa ones would have been better....
A good basic dish, but I definitely made some modifications. As many recommended, I marinated the tempeh beforehand, which made it very flavorful. Instead of using green bell peppers (neither my significant other nor I are fans), I used red and yellow bell peppers, nixed the mushrooms and spinach, and used 1 clove of garlic and 3/4 of a white onion instead of using onion powder. Since I didn't have corn oil on hand, I used canola oil, which worked out wonderfully. I added the cilantro after cooking the dish (since I think raw cilantro looks prettier and imparts a more distinct flavor than cooked cilantro) along with a scallion that I had in the fridge. I served the dish with sliced avocado atop, fresh salsa, Mexican rice, and corn tortillas. My boyfriend said it was better than our favorite local Mexican restaurant's fajitas!
I am not a vegetarian but this looked good so I thought I'd try it. This being a fajita recipe, I decided to prepare this with Zatarain's Spanish Rice, and the combination just made this a definite keeper and it may even become a staple for us. Thanks for the recipe Karen :)
I let the tempeh marinate a little while in the soy sauce and lime juice with a little garlic powder to add flavour. Also, to prevent dryness, I kept most of the water from the spinach and the mushrooms & kept a careful eye on the moisture level while cooking. Very juicy and delicious!
i make this recipe all the time. i serve it over rice...not as fajitas...delicious!
So good and so easy! I didn't have spinach or mushrooms so I used fresh corn and black beans instead. I also used fresh garlic and chopped onion rather than the onion flakes. I will certainly make this again. (o:
Marinated it in the soy/lime mixture first, and sauteed with onion, bell pepper, minced garlic, jalapenos, cilantro, and fresh mushrooms. Added vegetable broth to keep it moist and a little chipotle for flavor. 'Twas quite yummy in a tortilla with lettuce and tomato. This was my first time trying tempeh, and I will definitely make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 119
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