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. 

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

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. 

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.  

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

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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