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Golden Tempeh Chili
A vegan tempeh chili loaded with kale, broccoli and carrots, finished with tahini, smoked paprika and nutritional yeast, served over corn tortillas.
Ingredients
Instructions
Cube the tempeh and season it, then braise over medium-high heat until well browned, about 9 minutes.
Add the kale, broccoli and carrots, cooking until softened, about 6 minutes.
Stir in the tahini, smoked paprika, nutritional yeast and tamari for 2 minutes.
Warm the corn tortillas separately.
Let everything simmer for about 8 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the corn tortillas, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
