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.
- 1/2 cup raw sunflower seeds (2 3/4 oz.)
- 2 Tbs. olive oil
- 8 oz. tempeh, crumbled (2 cups)
- 1 1/2 Tbs. cumin seeds
- 2 tsp. salt
- 1/2 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 1/2 medium)
- 2 Tbs. smoked dulse flakes
- 3 cups fresh corn (from 6 ears) or frozen corn
- 2 cups diced tomatoes (1 1/2 large)
- 2 cups coarsely chopped fresh cilantro
In dry wok, cook sunflower seeds over medium heat, stirring often, until lightly toasted, about 3 minutes. Transfer to plate and set aside.
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.
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.
Reduce heat to medium and stir in smoked dulse flakes, then corn. Cover and cook 2 minutes.
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.
- Calories: 309
- Carbohydrate Content: 35 g
- Fat Content: 15 g
- Fiber Content: 5 g
- Protein Content: 14 g
- Saturated Fat Content: 2 g
- Sodium Content: 768 mg