Tempeh And Walnut Ground

Tempeh And Walnut Ground
4.5 from 2 ratings
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
Prep Time
Cook Time
Total time: 35 minutes
  • 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
  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.
  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.
  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.
  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.