No-Oil Tempeh Taco Meat

Smothered with fresh peppers and sauced with a savory, spicy tomato gravy, this No-Oil Tempeh Taco Meat works beautifully as a plant-based protein for your favorite Mexican-inspired fare.

1 ¼ cup fire-roasted tomatoes

¼ cup raw walnuts, chopped

½ cup roasted red pepper (from a jar, drained well)

2 tbsp. ground flax seed

1 ½ tbsp. coconut aminos, divided (or sub with 1 tbsp. liquid aminos)

1 tbsp. lemon juice (or other acid like white vinegar)

1 tbsp. cumin

½ tbsp. garlic powder

½ tbsp. onion powder

¼ tsp. Cayenne pepper (or to taste)

½ cup low-sodium vegetable broth, divided

½ cup fresh peppers of your choice (jalapeño and Chiles de Árbol)

16 ounces tempeh (2 8 oz. packages)

Directions at hellonutritarian.com

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