Vegetarian tempeh chipotle burrito recipe with soybeans recipe and photo courtesy of The Soy Foods Council
Ingredients:
- 8 oz tempeh cut into 1/2" dice
- water for simmering tempeh
- 3 tbsp extra virgin olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 1/2 tbsp chile powder
- 1/2 tsp chipotle powder (or more, to taste)
- 1 1/2 cup water or vegetable broth
- 2 tbsp cider vinegar
- 1/2 tsp cumin
- 1 tsp salt (or to taste)
- 3 Tbsp tomato sauce
- 2 tsp sugar
- 1 can (15 oz) cooked soy beans, drained
- flour tortillas for wrapping burritos
- Optional burrito fillings:
- cheese
- cilantro
- avocado slices or guacamole
- diced tomato
- diced onion
Preparation:
In a large pan, lightly brown the tempeh in 1 1/2 tbsp olive oil over high heat. Remove from pan and reserve. Do not allow the tempeh to become too brown.
In the same pan, heat the onions in the remaining olive oil until they are translucent and lightly brown. Add garlic and cook for 2 more minutes.
Add chile and chipotle powders. Cook for just a few moments, or until fragrant.
Immediately add the 1 1/2 cups water or vegetable broth so that the chile and chipotle powders do not burn and become bitter.
Add remaining ingredients and the tempeh. Bring to a boil, then reduce to a simmer. Simmer for 30 minutes. Taste for seasoning and serve wrapped in a tortilla, along with optional burrito fillings.
