Tempeh Chili with Sour Cream and Cheese
Ingredients
- 2 tablespoons oil
- 1/2 red onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 teaspoon sea salt
- 1 package tempeh (8 oz), crumbled
- 1 tablespoon Worcestershire sauce
- 2 tablespoons red wine vinegar
- 1 teaspoon lemon pepper
- 1 teaspoon dried oregano
- 1 can diced tomatoes (14 1/2 oz)
- 1 can kidney beans, rinsed (15 oz)
- 1 tablespoon coconut sugar or date syrup
- 1/4 teaspoon cayenne *Optional
- 1 cup vegetable broth (vegan chicken-style preferred)
- 1/3 cup Follow Your Heart Sour Cream
- 1/2 cup Follow Your Heart Shredded Cheddar Cheese
- 1 tablespoon green onion, finely chopped
- 1 radish, sliced into rounds *Optional
- 1 tablespoon fresh herbs (chives, oregano or dill) for topping *Optional
Directions
- Add oil to pot and cook onion and garlic for about five minutes to soften.
- Add crumbled tempeh, Worcestershire, vinegar, salt, lemon pepper, and oregano and cook for an additional 5 to 7 minutes to brown slightly.
- Add tomatoes, beans, coconut sugar, cayenne if using, and broth and cook for about 10-15 minutes.
- Top with sour cream, cheese, onion, radish if using, and herbs if using.
Recipe Note
This Tempeh Chili with Dairy Free Sour Cream and Cheddar Shreds from Spork Foods will satisfy anyone! As a part of Follow Your Heart’s Meatless May campaign Follow Your Heart is celebrating by sharing delicious plant-based recipes for home cooks to create meatless dishes in their own kitchen that everyone will enjoy.
