Tempeh Taco Bites Recipe

Tempeh Taco Bites Recipe

Ingredients

Makes 3 dozen

• 8 ounces tempeh
• 3 tablespoons soy sauce
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 1/2 cup finely minced onion
• 2 garlic cloves, minced
• salt and freshly ground black pepper
• 2 tablespoons tomato paste
• 1 chipotle chile in adobo, finely minced
• 1/4 cup hot water or vegetable broth plus 36 phyllo pastry cups, thawed
• 1/2 cup basic guacamole,
• 18 ripe cherry tomatoes, halved

Method

1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes
2. Drain well, then finely mince and place it in a bowl
3. Add the soy sauce, cumin, chili powder and oregano
4. Mix well and set aside
5. In a medium skillet, heat the oil over medium heat
6. Add the onion, cover and cook for 5 minutes
7. Stir in the garlic, then add the tempeh mixture and cook, stirring, for 2 to 3 minutes
8. Season with salt and pepper to taste
9. Set aside
10. In a small bowl, combine the tomato paste, chipotle and the hot water or broth
11. Return tempeh mixture to heat and in stir tomato-chile mixture and cook for 10 to 15 minutes, stirring occasionally, until the liquid is absorbed
12. The mixture should be fairly dry, but if it begins to stick to the pan, add a little more hot water, 1 tablespoon at a time
13. Taste, adjusting seasonings if necessary
14. Remove from the heat
15. To assemble, fill the phyllo cups to the top with the tempeh filling, using about 2 teaspoons of filling in each
16. Top with a dollop of guacamole and a cherry tomato half and serve

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