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Mexican Tempeh Pie

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  Onion 1 Medium, chopped
  Green bell pepper 1 , chopped
  Garlic cloves 3 Large, minced
  Vegetable oil 3 Tablespoon
  Tempeh 8 Ounce, diced
  Diced zucchini 2 Cup (32 tbs)
  Crumbled dried oregano 3⁄4 Teaspoon
  Crumbled dried thyme 1⁄2 Teaspoon
  Powdered cumin 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Salsa 1⁄2 Cup (8 tbs) (Mild To Hot)
  Tomatoes 3 Medium, halved
  6 inch corn tortillas 6
  Shredded cheddar cheese 2 Cup (32 tbs)

Saute onion, bell pepper and garlic in vegetable oil. Stir in tempeh, zucchini and dry spices, Saute over low heat for 20 minutes.
Process salsa and tomatoes in a blender. Pour into a wide bowl.
Dip 2 tortillas in the salsa, coating both sides. Place in the bottom of a 10-inch pie plate, overlapping in center. Cut a third tortilla in half, dip sections in sauce and fit into sides of pie plate.
Spread tempeh mixture over tortillas. Top with l1/2 cups cheese. Repeat process with other 3 tortillas, placing them on top of the cheese. Pour remaining sauce over tortillas and sprinkle with the remaining cheese.
Cover tightly with foil. Bake at 375° F. for 20 minutes or until well heated.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2531 Calories from Fat 1321

% Daily Value*

Total Fat 150 g230.4%

Saturated Fat 64.9 g324.5%

Trans Fat 0 g

Cholesterol 242.1 mg80.7%

Sodium 3398.3 mg141.6%

Total Carbohydrates 194 g64.5%

Dietary Fiber 21.3 g85.3%

Sugars 32.5 g

Protein 113 g226.5%

Vitamin A 166% Vitamin C 400.5%

Calcium 243.5% Iron 113.4%

*Based on a 2000 Calorie diet

Mexican Tempeh Pie Recipe