Tempeh and walnuts, two protein packed foods, team up in this dynamic recipe. Place the tempeh into a food processor with the walnuts, onion and peppers. Once well combined, the mixture serves as a perfect filling for chili, tacos and more.
Recipe courtesy of Nava Atlas, author of Plant-Powered Protein: 125 Recipes for Using Today's Amazing Meat Alternatives
Equipment needed: skillet, food processor
- 1 Tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 medium red or green bell pepper, diced
- 1 (8-ounce) package tempeh
- 1 Cup walnut pieces
- 1 (15- to 16-ounce) can tomato sauce
- 1 Tablespoon good-quality chili powder
- 1 Tablespoon sweet paprika
- 1 Teaspoon ground cumin
- salt and freshly ground pepper, to taste
Step 1: Heat the 1 tablespoon oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the bell pepper and continue to sauté until the onion is slightly browned, 6 to 8 minutes.
Step 2: Cut the block of tempeh into a few chunks. Place in a food processor and pulse a few times. Add the 1 cup walnuts and the onion and pepper mixture and pulse until everything is finely and evenly chopped. Be careful not to overprocess—you don’t want to turn this into a puree.
Step 3: Transfer the mixture to the same skillet. Add the can of tomato sauce, 1 tablespoon chili powder, 1 tablespoon paprika and 1 teaspoon cumin. Season with salt and pepper to taste. Stir and bring to a gentle simmer over medium-high heat. Lower the heat and cook for 15 to 20 minutes to allow the flavors to heighten and blend, stirring often.
Step 4: Serve straight from the skillet, or cool and store for future use. This keeps in the refrigerator in a well-sealed container for up to four days. It freezes well, too.
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