Thursday, May 30, 2013

Summer Fresh Tempeh Nachos

Tempeh is a mainstay in our home and can almost always be found in our fridge. It is very versatile. It has a nutty flavor and easily takes on other flavors. It's a great meat replacement and has many health benefits! Plus, it's extremely affordable which is always welcomed!

Today I thought I'd time myself and try to come up with something fabulous to eat. In less than 30 minutes the house smelled wonderful, my stomach was growling and I was taking a picture of this delicious meal. Organic tempeh creates a delicious "taco" base, season it to perfection, add fresh organic vegetables to top it off and a meal is made. Filling, healthy, nutritious and delicious! 

Ground Tempeh via Ninja!
Tempeh and vegetable mixture over chips!
 Fresh out of the oven!
Summer Fresh Tempeh Nachos

Prep Time: 10 minutes  Cook Time: 10-15 minutes  Total Time: 20-25 minutes!
Serves 2

  • 1 package organic tempeh - ground in food processor or crumbled
  • Spices: big dash cumin, chili powder, smaller dash paprika, cilantro, salt and pepper OR taco seasoning
  • 1/4 chunk red onion - finely chopped
  • 1 jalapeno - finely chopped
  • 2 garlic cloves - finely chopped
  • big slice red bell pepper - finely chopped
  • Tomato (Heirlooms were on sale - yay!)


  1. Preheat oven to 350 degrees, prepare baking sheet with a fine mist of olive oil. Place chips on pan.
  2. Finely chop vegetables or place in food processor.
  3. Heat 2 tbsp water in pan over medium high heat. Add crumbled tempeh, lower heat to medium-low; add seasoning and sauté for 5 minutes. Turn off heat.
  4. Mix in finely diced onion, jalapeno, garlic and red bell pepper.
  5. Pour tempeh mixture on top of organic corn chips
  6. Sprinkle with favorite alternative cheese (I used a soy blend)
  7. Cook for 10-15 minutes at 350 degrees.
  8. Sprinkle with fresh organic vegetables. I used a tomato, red bell pepper and red onion. Dig in!!!
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