book - Grilled Sweet Pepper, Summer Squash, and Tempeh Fajitas

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Grilled Sweet Pepper, Summer Squash, and Tempeh Fajitas

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 ounces soy tempeh

2 tablespoons dark sesame oil

2 tablespoons unseasoned rice vinegar

2 tablespoons soy sauce

2 cloves garlic

3 medium yellow onions

1 1/2 pounds assorted sweet peppers, such as bells and

anaheims

1 pound zucchini -- small to medium, golden and green

2 tablespoons canola oil

12 tortillas -- fajita-sized, warmed

 

Cut the tempeh into strips about 1/2 inch wide and 3 inches long. Whisk

together the sesame oil, vinegar, soy sauce, and garlic in a shallow dish and

add the tempeh strips. Gently toss to coat, cover, and marinate in the

refrigerator for about an hour.

 

Heat the grill to medium-high. Peel the onions and cut them crosswise into

3/4-inch slices. Cut the peppers in half lengthwise, discarding the stems,

seeds, and white membranes. Cut the halves into strips about 3/4-inch wide.

Trim off the stem ends of the zucchini and quarter them lengthwise.

 

Place onions, peppers, and zucchini in a bowl with the oil and toss to coat.

Place onions on the grill and cook about 20 minutes, until tender and slightly

charred. Simultaneously, grill the peppers and squash about 15 minutes, until

tender and slightly charred.

 

Meanwhile, heat each tortilla on the grill or over a gas flame for several

seconds, turning with tongs to lightly char. Wrap in a tea towel to keep warm.

 

Heat a cast iron skillet on the grill or over high heat on the stovetop. Add

the tempeh and its marinade and sizzle and cook for 5 minutes. Add the grilled

vegetables and serve from the hot skillet, passing the tortillas and condiments

of choice

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

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Per Serving (excluding unknown items): 584 Calories; 19g Fat (30.1% calories

from fat); 14g Protein; 88g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

1035mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Vegetable; 4 Fat.

 

NOTES : This is a great recipe for a casual dinner party. Serve salsa and

guacamole to accompany the fajitas, with ears of grilled corn and steamed brown

rice on the side. We cook this in a cast-iron skillet that can go directly on

the grill, but a pan made especially for grill cooking would also work well.

Feel free to substitute another summer squash for the zucchini.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0