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This is an easy weeknight meal. Vegan and so good. Serve over Mexican rice or tortillas.
Ingredients
- olive oil: 3 Tbsp
- red bell pepper, cut into thick slices: 1 piece
- medium onion: 0.5 piece (sliced)
- garlic: 1 tsp (minced)
- salt: (to taste)
- tempeh: 1 pack (8 ounce pack, sliced)
- water: 0.25 cup
- fajita seasoning (such as McCormick®): 1 pack (1 ounce pack)
Metric Conversion
Stages of cooking
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Heat olive oil in a large skillet over medium heat. Add red pepper, onion, garlic, and salt. Cook and stir until fragrant, 5 to 7 minutes.
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Meanwhile, mix tempeh, water, and fajita seasoning together in a shallow bowl.
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Add seasoned tempeh to the skillet. Cook over medium-low heat, stirring often, until tempeh absorbs flavors, about 15 minutes. Reduce heat to low and keep warm until ready to serve.
