Smothered with fresh peppers and sauced with a savory, spicy tomato gravy, this No-Oil Tempeh Taco Meat works beautifully as a plant-based protein for your favorite Mexican-inspired fare.
You have the option to incorporate them into the taco sauce or keep them chopped and saute them with the peppers. I like to keep them chopped in with the tempeh for a little bit of crunch in the taco meat texture.
Reserve. Makes 1 3/4 cups sauce. Keeps for up to 7 days in the fridge in glass container.
Dry-sauté the peppers over medium-low heat in a large skillet or dutch oven for 5 to 7 minutes or until just starting to soften--it's okay if the bottom of the pan gets a little brown.
Increase temperature to medium and de-glaze pan with 1/2 tbsp. coconut aminos and 1/4 cup veggie broth (add walnuts in now, if you're adding them in this stage) and sauté for another 5 to 7 minutes.
Crumble the packages of tempeh and add to the sautéed peppers. Add in remaining 1/4 cup veggie broth and cook for another 5 minutes, stirring well.
Add the reserved taco sauce to your taste. I used about 1 1/4 cup and added more sauce on to my prep bowls and tacos.