Tempeh Soft Tacos
1 tablespoon oil
1 clove garlic, minced
1 cup onion, diced, divided
1 (8 ounce) package tempeh, diced 1/2"
1 (15 ounce) can kidney beans in chili sauce
1 teaspoon cumin
4 flour tortillas
1/2 head romaine lettuce, shredded
1 cup carrot, shredded
salsa, to serve
vegan sour cream, to serve, optional
1. Heat oil in a medium skillet. Add garlic and 1/2 the onions and saute over medium high heat, stirring occasionally, until onions begin to brown, about 3 minutes.
2. Add tempeh and continue cooking for 2 more minutes. Add beans and cumin and heat through.
3. Heat a dry skillet over medium heat. Place the tortillas in the skillet one at a time, heating each side for 30 seconds.
4. Spoon hot filling into warm tortillas, top with lettuce, remaining onion, carrot, salsa, and vegan sour cream; fold up and enjoy!