Tempeh + Cauliflower "Filling"

Protein-packed, delicious as a taco filling, over pasta or rice

Ingredients

• 12 oz tempeh, grated or crumbled into tiny pieces

• 1 red onion, diced

• 2 cups cauliflower, riced - either in food processor or store-bought

• 1 Tbs olive oil

• 2 tsps cumin

• 2 tsps garlic spice (I like the Whole Foods roasted garlic spice*)

• 3 tsps paprika

• 1 tsp oregano

• 1 tsp chili powder

• 1 tsp salt

• 1 1/2 Tbs maple syrup

• 4-6 Tbs tamari or light soy sauce

• 3/4 cup tomato paste

• 2 Tbs lime juice

• 1/2-1 cup water

Instructions

• Heat olive oil in a large skillet an sauté the onion until translucent 3-4 min

• Add tempeh and cauliflower rice and sauté for another 2-3 min

• Stir in spices and mix well

• Add tomato paste, lime juice, tamari, water and maple syrup

• Reduce heat and simmer for 5-10 min until sauce thickens. Add water if necessary

notes

• This mixture freezes well. I fill a muffin pan and freeze portions to use as needed.

Adapted from and thanks to the consciousplantkitchen for the recipe