I have seen countless recipes on food blogs and in magazines that utilize tempeh as the star ingredient. For months now I have been wanting to cook with tempeh. I bookmarked recipes utilizing tempeh, but never took the plunge. Finally, about a week ago, I purchased my first package of tempeh and got to cooking. On the menu:
Tempeh and Veggie Burritos (Vegan)
First, many of you may be wondering…what is tempeh?
Tempeh is made up of soy and is commonly used in the place of meat in my dishes. Like tofu, tempeh takes on the flavors of whatever dish you are making. Therefore, utilizing the proper seasonings is important. I purchased a Five Grain tempeh, which also contained organic bulgur wheat, barley, millet, brown rice, oats, and white rice.
Now, let’s get to the recipe!
Servings: makes 4 burritos
water, for cooking
2 cloves garlic, minced
1/4 yellow onion, diced
1/4 cup diced bell peppers (I used red and green)
8 oz tempeh (I only used about 6 oz of the package)
juice of 1 small lime
2 TB low-sodium soy sauce
1/2 tsp chili powder
1 tsp cumin
salt, to taste
black pepper, to taste
1 TB nutritional yeast
1/4 cup frozen corn
1/4 cup roasted parsnips*
1 cup fresh spinach, roughly chopped
1/8 cup salsa
1/4 cup Daiya Pepper Jack “cheese”
4 whole wheat tortillas
EVOO cooking spray
*You could substitute potatoes for the parsnips, but the parsnips are a healthier option and provide a delicious flavor to the burritos.
1. Preheat oven to 350 degrees F.
2. Line a large skillet with a thin layer of water. Heat over medium-high heat until very hot. Once hot, lower the heat to medium. Add garlic, onions, and peppers and cook for approximately 6-8 minutes, or until softened.
3. Add tempeh to the pan and break it up with a spatula. Add lime juice, soy sauce, chili powder, cumin, salt, pepper, and nutritional yeast. Stir until well-combined. Cook approximately 5 minutes, or until the tempeh is heated through.
3. Lower the heat to medium-low. Add in corn, parsnips, and spinach. Cook an additional 2-3 minutes, or until the corn is cooked and the spinach as wilted.
4. Stir in salsa and “cheese.” Cook an additional 2-3 minutes, or until the “cheese” has melted.
5. Place one forth of the tempeh and veggie mixture onto each tortilla.
6. Roll each tortilla tightly into the shape of a burrito and place on a sprayed baking sheet, seem side down.
7. Bake the burritos for approximately 5 minutes, or until the tortillas are hot and begin to get crispy and golden brown.
I ate two burritos for dinner and saved two to eat as leftovers for lunch the next day (which, by the way, re-heated beautifully!). I served my Tempeh and Veggie Burritos alongside a sliced apple. There is just something about balancing out a spicy dish with a sweet side of fruit.
When I cut into the burritos, my senses were pleased both visually and with the delicious smell of what awaited me. As I took my first bite, I was a little bit nervous since I was not sure what to expect from my first experience with tempeh. Well…I definitely had nothing to be nervous about! These burritos were good!! The tempeh took on the delicious seasonings of the lime juice, soy sauce, and spices, and the addition of vegetables, salsa, and “cheese” made for one tasty burrito.
For my first experience of cooking with and eating tempeh, I was more than pleased. If you learn one thing at all from this post, don’t be afraid to try tempeh, like I was. Take the plunge, buy some tempeh, and make these delicious burritos. I am now definitely a tempeh convert, and I will even go as far as to say that I am a tempeh lover. More tempeh recipes to come!