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| Tempeh is packed with delicious flavors fit for a crispy shell or in this case an English muffin! |
It's a simple recipe, but tastes better than anything ever!
At Trader Joe's, I happened to be in the aisle absent of chickpeas (almost cried wanted some so badly) and noticed the 79 cent little brown package of taco seasoning. Looking down at my red cart where tempeh (still $1.99 a great value!) resided, an idea light bulb popped for Day 8's Vegan Mofo theme of good ole fashioned breakfast/brunch. It truly came together with some $1.69 British Muffins (not English as what one would expect).
A deliciously easy peasy recipe- plump, juicy tempeh is marinated in coconut oil and taco seasoning, pan fried, and served atop a hummus spread muffin with beefsteak tomato and sliced red onion. Crisp on the outside and tender on the inside, this would be perfect for brunch tacos too.
Vegan Taco Seasoned Tempeh British Muffin Sandwich Ingredients and Preparation
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| The Trader Joe's Gang is all here. |
1 half tempeh
1 teaspoon melted coconut oil
1/2 teaspoon Trader Joe's Taco Seasoning
1 teaspoon hummus
1 Trader Joe's British muffin (toasted if preferred)
Prepare a skillet with oil.
Mix coconut oil and taco seasoning.
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| Marinate tempeh & pan fry each side for 5-7 minutes. Dry off oil. |
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| Rest tempeh onto English muffin & top with favorite veggies and hummus. |
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| Be prepared to be amazed. |
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