Tempeh Mexicali

VeganVegetarian
Be the first to rate this recipe

Ingredients

  • 2 Tbsp. olive oil ⓘ
  • 1 tsp. whole cumin seed ⓘ
  • cayenne or red pepper to taste ⓘ
  • 1 large onion, chopped ⓘ
  • 3 to 4 cloves garlic, minced ⓘ
  • 6 oz. tempeh, shredded or crumbled
  • 5 very ripe tomatoes or 1 (32 oz.) can tomatoes ⓘ
  • 1/4 lb. mushrooms, halved ⓘ
  • 1 Tbsp. soy sauce ⓘ

Instructions

  1. Heat the olive oil in a large skillet.
  2. Add the cumin seed and cayenne or red pepper, starting with 1/4 teaspoon.
  3. Allow to sizzle for a moment.
  4. Add the onion and garlic.
  5. Saute until relatively soft.
  6. Add the tempeh and continue to cook, stirring frequently for another 5 minutes.

Nutrition & Diet Analysis (per serving)

571 kcal 29% DV
Protein Fat Carbs

Macronutrients

Protein 13.1g 26% DV
Total Fat 42.8g 55% DV
Carbs 46.9g 17% DV
Fiber 11g 39% DV
Sugar 6.2g 12% DV

Electrolytes

Sodium 11674.2mg 100% DV
Potassium 1200.5mg 26% DV

Vitamins & Minerals

Vitamin A 539.5mcg 60% DV
Vitamin C 22mg 24% DV
Vitamin D 6.6mcg 33% DV
Calcium 295.5mg 23% DV
Iron 20mg 100% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Explore Ingredients

cumin cayenne soy sauce onion mushroom garlic olive oil salt

You May Also Like

🥗

Canada Day Burgers With Thousand Island Sauce

VeganVegetarian
316 kcal 2.3g protein
🥗

Fruit & Vegetable Steak Sauce

VeganVegetarian
443 kcal 2.4g protein
🥗

Mango Lime Relish (Cuba -- Caribbean Islands)

VeganVegetarian
270 kcal 9.1g protein
🥗

Simple Apple Pie Spice

VeganVegetarian
277 kcal 4.7g protein
🥗

All-Day Pot Roast

VeganVegetarian
339 kcal 13.4g protein
🥗

Tunisian Sauce Kerkennaise

VeganVegetarian
649 kcal 21g protein
Vegan recipes → Vegetarian recipes → All recipes →