Plant-Based Mushroom Tempeh Fajitas
Mix 1/2c vegetable stock, 1/4c lime juice, 2t cumin, and 1/4t cayenne in a small bowl.
1
Slice 8oz tempeh into thin strips and lay flat in a container.
2
Pour the marinade over the tempeh and let sit for at least 15 minutes.
3
Meanwhile chop three bell peppers into strips.
4
Chop 2 Portobello mushrooms into strips.
5
Mix 1t chili powder, 1t paprika, 1t garlic powder, 1t onion powder, 1t cumin, 1t salt, 1/4t cayenne, and 1/8t black pepper.
6
Reserve the tempeh marinade. Add the tempeh to a skillet and cook on medium heat for 5 minutes.
7
The tempeh should start to brown. Add some of the marinade if the tempeh sticks to the pan.
Add the peppers, mushrooms, spices, and 1/2c frozen corn.
8
Cover and cook for 10 minutes, until all the vegetables are soft. Add the reserved marinade if the vegetables stick to the pan.
9
Serve with corn tortillas, cilantro, jalapeños and a squeeze of lime juice. Enjoy!
10
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.