I’ve been sick to my stomach (literally) so haven’t really been able to eat much this week. Tonight, I was semi feeling better and made quite possibly the WORST meal you could ever think of when you’re getting over a stomach flu: spicy vegan tacos with tempeh, zucchini, mushrooms, and bell pepper wrapped in rainbow chard leaves.
I know, I know. WTF was I thinking? But not gonna lie, they were damn good!
I am in love with 8-ball zucchinis - they are so freaking cute:
All the veggies cooking….
The final product…
Ingredients:
- 2 cloves of garlic, minced
- 2 tsps olive oil
- 1 medium green bell pepper, sliced
- 1 cup sliced mushrooms
- 2 8 ball green zucchini
- 8 oz spicy tempeh, finely sliced
- 1.5 cups vegetable broth
- 3 tbsp Frontier taco seasoning
- 2 tbsp ground Mexican chili
- 2-3 rainbow chard leaves
Heat oil and garlic until garlic begins to brown. Add bell pepper, mushrooms and zucchini and let cook for 1-2 minutes. Add veggie broth, taco seasoning, and Mexican chili and turn down the heat to low. Let it simmer for 2-3 minutes. Let cool a little and then serve in chard leaves. Enjoy!
{ 2 comments… read them below or add one }
That looks REALLY delicious!
Chard leaves instead of a taco shell - YUMMERS!!!