Tempeh “Nacho” Dip with tomatoes and Mexican seasoning

Tempeh "Nacho" dip

Replace your ground beef nacho topping or taco filling with this satisfying vegan version!

You will need:

1 block tempeh (see below)

coconut oil, grass-fed butter or ghee

1/2 medium onion, diced

3-5 carrots, shredded

Cherry tomatoes, halved (recently, I started using sun-dried tomatoes)

1 garlic clove, minced

1 package of your favorite organic taco seasoning mix

1/4 cup filtered water

Fresh scallions, chives, cilantro and basil, chopped

Celtic sea salt

Sprouted grain tortillas

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1.  In a skillet, heat the coconut oil and sauté the tempeh, tomatoes, carrots, onions and garlic until almost soft.  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.

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