Tempeh “Nacho” Dip with tomatoes and Mexican seasoning

Tempeh "Nacho" dip

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

coconut oil

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.

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