Mexi-Beans

"I can't believe it's not Meat!"

My sneaky little vegetarian creation has fooled family after family, thinking they are eating a traditional mince meat based mexican dish - instead we use my favourite vegetarian protein - Tempeh! Mwa ha haaa... you can use it to fill tacos, as a nacho mix, make burrito's or on top of brown rice or quinoa.

Ingredients:
½ - 1 red onion, thinly sliced
1 T ginger, grated
2 garlic cloves, thinly sliced or crushed
½ a block of tempeh, grated
1 tsp cumin
1 tsp chilli powder (optional)
1 T tamari
1 can organic salt reduced tomatoes
1 can organic kidney beans, drained and rinsed
2 tsp honey or coconut sugar
1 tsp splash of apple cider vinegar
1 tsp Dried oregano

Method:
Sauté your onion, ginger and garlic until the onions just start to brown
Stir through the tamari for 1 minute before adding the cumin and chilli, cooking for a further 1 minute, or until fragrant
Add the tomatoes, kidney beans, honey/sugar and apple cider vinegar and simmer for about 10 minutes
Turn off the heat and stir through the oregano, serve as desired.