Tempeh Fajita Stack (GF)

tempeh fajita stack

Tempeh Fajita Stack

The ingredients:

    • 4 tablespoons canola oil, divided
    • 2 tablespoons lemon juice
    • 1 to 1/2 teaspoons seasoned salt
    • 1 to 1/2 teaspoons dried oregano
    • 1 to 1/2 teaspoons ground cumin
    • 1 teaspoon garlic powder
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon paprika
    • 1/2 teaspoon crushed red pepper flakes, optional
    • 1 package tempeh (vegetarian)/ 1 lb boneless skinless chicken breast, cut into thin strips
    • 1/2 medium sweet red pepper, julienned
    • 1/2 medium green pepper, julienned
    • 4 green onions, thinly sliced
    • 1/2 cup chopped onion
    • 4 cups cooked brown rice, warmed
    • Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

    The method:

  1. In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the tempeh in one bag and chicken in another. Seal and turn to coat; refrigerate for 1-4 hours.
  2. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
  3. Discard marinade. In the same skillet, cook chicken/tempeh over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
  4. Spoon filling onto the rice. Serve with cheese, taco sauce, salsa, guacamole and sour cream.


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