Fun smokey fajitas! Made with plant-based tempeh, sweet sautéed peppers, savory mushrooms and creamy avocado.
Happy spring everyone! In the last post, we dove into the world of plant-based eating. If you missed it you can read it here. Everybody needs a good fajita recipe and these are top notch. One of the best things about this recipe is how simple they are to make and delicious 100% plant-based goodness.
What is Tempeh?
Tempeh is made from fermented soy beans, typically they add in other types of grains. Even though tempeh is made from soy, it has a unique taste that is unlike tofu. It is meaty, soft, pleasant texture with a subtle nutty flavor that takes the lead from a good marinade.
Nutrition Content:
Protein- 15 grams per half cup
Magnesium
Iron
Calcium
Vitamin B-6
Potassium
Fatty Acids- linoleic acid, linoleic acid, and oleic acid.
What about protein/amino acids?
It is totally possible to meet your protein needs with plant-based sources. Combining different types of plant proteins is the best way to give the body all of the essential amino acids-the smaller compounds that make up protein- needed for body functions like development and repair of hair, skin, eye, muscles, organs, creation of hormones and boosting the immune system.
Why we LOVE Smokey Tempeh Fajitas?
Because they are awesome. Smokey Tempeh Fajitas come together quickly, taste amazing and have a perfect balance of nutrients. These fajitas are marinated in smoked paprika, chili powder, cayenne pepper, lime juice and fresh garlic.
Let’s not forget the toppings- tomatoes, sliced avocado or lemony guacamole. Arguably the best part. Option to add fermented jalepanos to boost your intake of ‘good for you’ bacteria. (Post on Probiotics to come in April!) Fresh jalepanos will do if you don’t have a stash of fermented peppers. Nix them altogether if you prefer less spicy.
So much gratitude for you!
Thanks so much for visiting -did you know you can receive a Sidebar Nutrition Monthly Newsletter?! Find the avocado pop-up message at sidebarnutrition.com, leave a comment or email me at [email protected] to sign up.
Happy Friday!
Jamie
Resources
1. Ruth Nazaretha Sandessy Damanik et al. “Nutritional composition Changes During Tempeh Gembus Processing. 2018 IOP Conf. Ser.: Earth Environ. Sci. 116 012026.
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon of chili powder
- 1 tsp smoked paprika
- 2 tablespoons fresh lime juice plus wedges for garnish
- 3 tablespoons organic cold pressed extra virgin olive oil
- 2 garlic cloves,minced
- 1 jalepano sliced
- 1 packet of Tempeh, sliced**
- 2 bell peppers- cored seeded and sliced thin
- 1 medium onion thinly sliced
- 6 oz. white button mushrooms, rinsed and sliced
- 1 avocado, sliced
- 1 tomato, sliced
- tortillas, whole grain, corn or almond flour
- cilantro a few sprigs
- pinch of black pepper
- sprinkle of nutritional yeast
- 1.Marinate tempeh: 1/2 lime juice, cayenne, chili powder, smoked paprika, 1 tablespoon oil and minced garlic, ground black pepper for 20 minutes.
- 2.In medium cast iron pan or skillet heat 2 tablespoon oil until shimmering hot. Add onion, peppers and mushrooms saute until tender about 8-10 minutes. Remove from skillet and set aside.
- 2.Add marinaded tempeh to skillet and cook for about 7-8 minutes flipping half way. Remove from heat.
- 3. Warm tortilla shells in oven or microwave, assemble fajitas with tempeh, peppers, onion mushrooms, sliced avocado,tomatoes, nutritional yeast and jalepanos.
- 4. Garnish with cilantro and lime wedges, enjoy!
- *Tempeh can be marinated for 20 minutes or 1 hour and up to 2 days if you want to prepare it ahead of time.
- **Tempeh can be found in refrigerated section of grocer, usually with other plant alternatives near tofu
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