MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tempeh & Walnut Soft Taco Filling
Categories: Tempeh, Vegetarian
Yield: 8 Tacos

1 tb Extra-virgin olive oil -OR-
3 tb Vegetable broth or water
1 Onion; chopped
1 md Bell pepper;
- red or green;
- finely diced
8 oz Tempeh
1 c Walnut pieces
15 oz Can tomato sauce
1 tb Chili powder; good quality
1 tb Sweet paprika
1 ts Ground cumin
Salt; to taste
Picante or sriracha sauce;
- to taste (optional)

MMMMM----------------------TOFU SOUR CREAM---------------------------
1 pk Extra firm silken tofu
3 tb Non-dairy milk
2 ts Lemon juice
1/4 ts Salt; or to taste

Total time: 30 minutes

Heat the oil, broth, or water in a large skillet. Add the onion and
saute until translucent. Add the bell pepper and continue to saute
until the onion is lightly browned.

Cut the block of tempeh into 10 or 12 chunks. Place in a food
processor and pulse a few times. Add the walnut pieces and the onion
and pepper mixture and pulse until everything is finely and evenly
chopped. Be careful not to over-process--you don't want this to turn
into a puree.

Transfer the mixture to the skillet. Add the tomato sauce and
seasonings. Stir together, bring to a simmer, then allow the mixture
to cook over low heat for 15 to 30 minutes so the flavors can
heighten and blend.

Serve straight from the skillet or transfer to a serving container,
allowing everyone to construct individual soft tacos using the
embellishments suggested (shredded lettuce, tomatoes, salsa, vegan
sour cream, grated vegan cheese, hot sauce, and avocados).

Tofu Sour Cream:

Blend ingredients together.

Tips:

I poached the block of tempeh for 20 minutes first, as it mellows the
flavor. Again, that's my personal preference, and not necessary.

After I tasted the filling, I wished that I had also pre-soaked the
walnuts in boiling water for 20 minutes to remove the bitter taste.
Works like a charm! You could easily omit the walnuts, and add more
tempeh if you prefer not to use nuts. The walnuts did add a nice
crunchiness to the filling.

I didn't use my food processor, but instead chopped the tempeh and
walnuts fine with my trusty chef's knife. That added more preparation
time, but gave me the rougher texture I wanted.

Recipe FROM: Plant Power Cookbook by Nava Atlas

Recipe FROM: <https://web.archive.org/web/20180821010154/
http://www.savvyvegetarian.com/vegetarian-recipes/
tempeh-walnut-soft-taco-filling.php>

MMMMM


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