Replace your ground beef nacho dip with this vegan version!
You will need:
1/2 – 1 block tempeh (see below), grate the amount you plan to use with a food grater
1/2 medium white onion, diced
3-5 carrots, diced
Cherry tomatoes, halved
1-2 garlic cloves, minced
1 package of your favorite organic Mexican/taco seasoning
1/4 cup filtered water
Fresh scallions, chives, cilantro and basil chopped
Celtic sea salt
Sprouted grain tortillas
Grass-fed butter or coconut oil
1. In a skillet, heat the coconut oil and cook the onions and carrots until almost soft. Then add the halved cherry tomatoes and minced garlic. Cook for 2-3 minutes more, tossing several times. Cover to keep heat inside the skillet.
2. Uncover, then add the Mexican seasonings, about 1/4 cup of filtered water, and mix well. Cover and let cook for 1 minute, stir it once while it cooks.
3. Uncover, add chopped herbs and toss, remove from heat. Season with Celtic sea salt if needed.
4. Toast several of the sprouted grain tortillas until they are crisp, let cool, then break into “chips.” You can spread butter on them, then season with Celtic sea salt and/or herbs before toasting.