Chia's Tempeh Chimichangas

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Chia's Tempeh Chimichangas

 

1 large onion, chopped

2 cloves garlic, chopped

1 8oz. pkg. soy tempeh, cubed

1 tsp. cumin

1 tsp. oregano

1/2 tsp. salt

4oz. can green chilies, chopped

2 T fresh cilantro, chopped

10 softened corn tortillas

oil for frying

wooden toothpicks

 

In a well oiled skillet, fry tempeh over medium heat until golden,

take out of skillet and set aside. In skillet, add more oil (if

necessary) and saute garlic and onion for 2 minutes. Add tempeh,

cumin, oregano and salt. Remove from heat and stir in cilantro and

chilies. For each tortilla, place filling along one edge, roll up

and tuck in sides to seal in filling. Fasten with a toothpick.

Heat 2 inches of oil in wok or deep heavy skillet to 360 degrees

frying 2-3 at a time for 1-2 minutes. Lift out with slotted spoon

(NOT tongs) and place on paper towel. Remove toothpicks and serve

with shredded lettuce, salsa, guacamole and vegan sour cream.

MAKES 10