mushroom + tempeh tacos

ingredients:

lemon pepper tempeh

non-dairy cheese + sour cream

vegan butter (earth balance is my brand

of choice, it is widely available now,

Walmart even carries it)

olive or vegetable oil

mushrooms

white onion

lettuce

corn tortillas

prep:

slice onions + mushrooms.

directions:

cook tempeh in 2 tblspn olive oil on medium heat.

flip occasionally until both sides are brown.

when done cooking, place tempeh on a paper towel

on top of a plate or bowl. (the paper towel absorbs

excess oil out of the tempeh)

put onions, mushrooms, and butter into frying pan.

cook until caramelized.

cut tempeh into 1 inch pieces and then put into

pan with the mushrooms + onions.

stir on medium heat for two minutes.

pour all contents of the frying pan into a paper towel lined bowl.

(once again, to remove excess butter/oil)

let set while you heat the tortillas.

put the tempeh + mushroom mixture onto tortillas.

top with cheese, lettuce and sour cream.