Updated: Jun 10, 2020
This recipe can be made with or without the tempeh, it's delish both ways!
Try it yourself:
In my robot chef or a food chopper, chop 1 onion, 3 garlic cloves, and 1 chili (or a sprinkle of chili powder). If not using a robot chef, transfer to stove, then add 50g of olive oil and 1 package of tempeh (cut into pieces) and cook for approx. 4 min. Now add 1 can of tomatoes (tip: choose a non-bpa can with no salt added), 1 tsp cumin, 1 tsp coriander, 1/2 tsp cinnamon, 1 tbsp coconut aminos, 1 tbsp dijon mustard, and 50g of tomato paste, then cook for approx. 8 min. Add 1 can of rinsed kidney beans and cook for approx. 2 min. Serve with your favorite vegan cheese, tortilla chips, and lime wedges.
Made w/❤️ @Cheryl.tv
If you try this recipe, let me know what you think in the comments below:) 💚 We love hearing your feedback and seeing your photos! Tag us on social @VeginnerCooking and we will repost.📸 Recipe adapted from Thermomix® Recipe adapted from Thermomix® Join us live every week during our Free-Plant Based Cooking Class.👩🍳