Taco Filling Joy, featuring Vegan meats!

Italian Seitan 

1/2 pack uptons seitan crumbles, pan seared in avacado-coconut oil

Add 1 large chopped onion, 1/3C chopped green onion, 1 Yellow bell pepper to the pan with a little water. Let the veggies cook for a few minutes.

Add 2-3 Tbs white wine vinegar, 1/3 roasted diced tomato. Simmer for 10 min.

Top with 1/4 C Roasted Pumpkin Seeds, 1/4C Hemp Nuts

Mix in your spices, Garlic powder and Nutritional yeast to taste

HempFu with Squash and Collards

1 Pack Tempt-brand chorizo HempFu, stir fried in olive oil, simmered with a little diced roasted tomato, 4 cloves crushed roasted garlic.

IN separate pan cook 1 chopped yellow-summer squash in a couple tbs water, splashes of red wine vinegar and thyme, Add 1 bunch chopped collards and some diced green onion. Combine with tofu for a delightful Taco filling and BREAKFAST SCRAMBLE!

Salty Tempeh with Oyster mushrooms and power greens

Pan fry 1 quart package oyster mushrooms, chopped in coconut oil.

Add cubed tempeh to the pan (lightlife brand is usually organic and cheap!) Fry for a few minutes with just mushrooms, to get the tempeh browning.

Add plenty of tamari, but not too much!! Let simmer for 20-30 minutes. It really takes a while for the tempeh to cook and marinate. Let the magic soak in.

Add power green on top last, cook with a little rice vinegar and H2O, Toss with roasted pumpkin and raw hemp nuts for body and substance. Try with chili powder and ginger.

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