Vegan Fajitas With Tempeh Recipes

Steps:

• Heat olive oil in a large skillet over medium heat. Add red pepper, onion, garlic, and salt. Cook and stir until fragrant, 5 to 7 minutes.
• Meanwhile, mix tempeh, water, and fajita seasoning together in a shallow bowl.
• Add seasoned tempeh to the skillet. Cook over medium-low heat, stirring often, until tempeh absorbs flavors, about 15 minutes. Reduce heat to low and keep warm until ready to serve.

Steps:

• In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
• Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.

Steps:

• Heat oil in a large skillet over medium heat. Saute tempeh with soy sauce and lime juice until tempeh browns. Stir in bell peppers, mushrooms, spinach, chile peppers, cilantro and dried onion.
• Increase heat to medium-high and cook until fluids have reduced, stirring occasionally.