What you'll be getting:

Tempeh with Roasted Veggie Tacos

Per Serving

4 oz tempeh (marinating in Gathering Together salsa, avocado oil, nutritional yeast, water, salt and pepper)

100 g veggies (kale, carrots, and onions tossed with oil, salt, pepper, and nutritional yeast) 

2 tortillas 

2 T bean dip (black beans, onions, peppers, tomatoes, cilantro, salt, pepper, and nutrional yeast)

Equipment needed: 1-2 lined sheet pans

Preheat oven to 400. 

Drain excess marinade from tempeh and put it and veggies on the sheet pan 1-2 servings will only need 1 sheet pan, 3-4 servings should use 2. 

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When the oven reaches 400, place the ingredients in the oven. Bake for 15 minutes. 

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When there are a couple of minutes left on the timer you can spread the bean dip on the tortillas. I like to warm up the tortillas in the microwave for a couple of seconds, but it's not necessary. 

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When the timer goes off, pull sheet pan from the oven. The tempeh and veggies should be a little browned. Place the tempeh on top of the bean dip, and then put the veggies on top of the tempeh.  

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From start to finish this dinner takes just over 15 minutes. Enjoy! 

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