tempeh fajitas

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Tempeh Fajitas

 

Recipe By :Mary Taylor and Lynn Ginsburg

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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1 pound tempeh

3/4 cup fresh orange juice

1/4 cup fresh lime juice

1 teaspoon lime zest

3 tablespoons honey

1/4 cup red wine vinegar

2 teaspoons minced garlic

2 1/2 teaspoons ground cumin

1/4 teaspoon cinnamon

1 teaspoon salt

1 1/2 teaspoons dried oregano

1 bay leaf

5 black peppercorns -- crushed

1/3 cup minced cilantro

1 1/2 cups thinly sliced onion

1 red pepper -- seeded and sliced

1 green pepper -- seeded and sliced

1 jalapeno pepper -- seeded and sliced

8 fat-free flour tortillas

 

1. Cut the tempeh into thin strips. Place in a steamer basket and steam for 10

minutes.

 

2. To make the fajita marinade, combine the lime and orange juice in a shallow

baking dish. Mix in the lime zest, honey, vinegar, garlic, cumin, cinnamon,

salt, thyme, oregano, bay leaf, peppercorns, and cilantro. Stir well. Add the

vegetables and mix thoroughly. Place the warm tempeh in the marinade and

carefully turn to coat. Cover and refrigerate 12-24 hours, turning several

times.

 

3. Preheat the broiler to high. Pour the tempeh mixture out onto a broiling pan.

Broil, basting with the marinade and turning several times, until the onions are

wilted and the tempeh is crisp around the edges. Turn out into a serving dish

and drizzle any remaining marinade over the top. Serve immediately with

tortillas.

 

Source:

" Yoga Journal (http://www.yogajournal.com/food/toc_3.cfm) "

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Per Serving (excluding unknown items): 448 Calories; 9g Fat (17.6% calories from

fat); 27g Protein; 71g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 858mg

Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2

Fruit; 1/2 Fat; 1 Other Carbohydrates.

 

NOTES : A zesty vegetarian version of a Mexican favorite.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0