Mexican

Vegan Tempeh Chile is for Dinner.

Vegan Tempeh Chile takes 20 minutes to prepare.

Vegan Tempeh Chile takes 20 minutes to cook.

Vegan Tempeh Chile makes 4 servings.

The ingredients for Vegan Tempeh Chile are:

1 package tempeh cut into 1/8 in. cubes
1/2 onion chopped
1 carrot chopped
3 cloves garlic diced
4 C water or veggie stock
1 zucchini chopped
1/2 red pepper chopped
1 Can red kidney beans
5 sundried tomatoes soaked in 8 oz. water
4 small chipotle peppers soaked with tomatoes
1 tbl Cashew butter
cumin to taste
3 bay leaves
cayenne to taste
chili powder to taste
squeeze of lime
chopped cilantro to garnish

Here is how you make Vegan Tempeh Chile:

Begin soaking the sundried tomatoes and chipotle peppers in about 8 0z. of hot water.Place tempeh, carrot, onion, garlic, and water or broth in pot and set on low simmer. Let simmer for 10-20 minutes, until onions are clear and carrots are soft.In a food processor or blender, blend the sundried tomatoes, chipotle peppers, and water into a light paste. Add to pot.Add in zucchini, red peppers, bay leaves, and season to taste with seasonings on list. Let simmer 5-10 more minutes.Add in 1 tbl of cashew butter to give it some creaminess and a nice nutty undertone. Stir well, and serve with a squeeze of lime, cilantro, vegan sour creme and cornbread if it suits you :)Number of Servings: 4Recipe submitted by SparkPeople user RAEROSE1984.

The nutritional information for Vegan Tempeh Chile is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 253.8

• Total Fat: 10.2 g
• Cholesterol: 0.0 mg
• Sodium: 321.6 mg
• Total Carbs: 30.8 g
• Dietary Fiber: 9.5 g
• Protein: 14.8 g

Vegan Tempeh Chile is Mexican cuisine.

The dietary needs meet for Vegan Tempeh Chile is Vegan