nutritional information

Per Serving:

  • Calories: 309
  • Protein: 14 g
  • Total Fat: 15 g
  • Saturated Fat: 2 g
  • Carbohydrates: 35 g
  • Sodium: 768 mg
  • Fiber: 5 g
Vegan

Spicy Tempeh and Corn Salsa

Spicy Tempeh and Corn Salsa

5 servings

30 minutes or fewer

This hearty entree is ideal served on its own with rice and beans or as a filling for quesadillas, tacos or burritos. Its Mexican accent comes from cilantro, cumin and jalapeno pepper, and sunflower seeds lend crunch.The dulse flakes lend a nice smoky flavor to the dish.
  • ½ cup raw sunflower seeds (2 ¾ oz.)
  • 2 Tbs. olive oil
  • 8 oz. tempeh, crumbled (2 cups)
  • 1 ½ Tbs. cumin seeds
  • 2 tsp. salt
  • ½ cup vegetable broth or water
  • 4 medium cloves garlic, minced
  • 2 large red onions, diced
  • 2 medium red bell peppers, diced
  • 2 stalks celery, diced
  • 2 Tbs. seeded, minced jalapeno pepper (1 ½ medium)
  • 2 Tbs. smoked dulse flakes
  • 3 cups fresh corn (from 6 ears) or frozen corn
  • 2 cups diced tomatoes (1 ½ large)
  • 2 cups coarsely chopped fresh cilantro
  1. In dry wok, cook sunflower seeds over medium heat, stirring often, until lightly toasted, about 3 minutes. Transfer to plate and set aside.
  2. Set wok over high heat and add 1 tablespoon oil. Add tempeh and stir-fry 1 minute. Add cumin and 1 teaspoon salt and stir-fry 2 minutes. Add broth and bring to a boil. Reduce heat to low and simmer 2 minutes. Transfer to medium bowl and set aside.
  3. Return wok to high heat and add remaining 1 tablespoon oil. Add garlic, onions, bell peppers, celery, jalapeno and remaining 1 teaspoon salt and stir-fry 2 minutes.
  4. Reduce heat to medium and stir in smoked dulse flakes, then corn. Cover and cook 2 minutes.
  5. Add tomatoes and cilantro and stir-fry 1 minute. Add reserved tempeh mixture and cook, stirring, 1 minute. Toss in toasted sunflower seeds, stir well and serve hot.
May 2000

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comments

I made this into taco stuffing and it was a hit!

melodie melenchon - 2013-03-07 21:18:54