Spicy Tempeh and Corn Salsa
The recipe Spicy Tempeh and Corn Salsa could satisfy your Mexican craving in roughly 45 minutes. For $3.65 per serving, you get a hor d'oeuvre that serves 5. One portion of this dish contains approximately 22g of protein, 23g of fat, and a total of 415 calories. This recipe from Vegetarian Times requires olive oil, cumin seeds, red bell peppers, and tempeh. 9 people have made this recipe and would make it again. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is tremendous. If you like this recipe, take a look at these similar recipes: Spicy Steak with Corn Salsa, Spicy Fish Tacos with Corn Salsa, and Recipes At Penzeys Spicy Corn Salsa.
Servings: 5
Ingredients:
2 stalks celery, diced
1 ½ Tbs. cumin seeds
2 Tbs. smoked dulse flakes
2 cups coarsely chopped fresh cilantro
3 cups fresh corn (from 6 ears) or frozen corn
4 medium cloves garlic, minced
2 Tbs. seeded, minced jalapeno pepper (1 ½ medium)
2 Tbs. olive oil
2 medium red bell peppers, diced
2 large red onions, diced
2 tsp. salt
½ cup raw sunflower seeds (2 ¾ oz.)
8 oz. tempeh, crumbled (2 cups)
2 cups diced tomatoes (1 ½ large)
½ cup vegetable broth or water
Equipment:
wok
bowl
Cooking instruction summary:
In dry wok, cook sunflower seeds over medium heat, stirring often, until lightly toasted, about 3 minutes. Transfer to plate and set aside.Set wok over high heat and add 1 tablespoon oil. Add tempeh and stir-fry 1 minute. Add cumin and 1 teaspoon salt and stir-fry 2 minutes. Add broth and bring to a boil. Reduce heat to low and simmer 2 minutes. Transfer to medium bowl and set aside.Return wok to high heat and add remaining 1 tablespoon oil. Add garlic, onions, bell peppers, celery, jalapeno and remaining 1 teaspoon salt and stir-fry 2 minutes.Reduce heat to medium and stir in smoked dulse flakes, then corn. Cover and cook 2 minutes.Add tomatoes and cilantro and stir-fry 1 minute. Add reserved tempeh mixture and cook, stirring, 1 minute. Toss in toasted sunflower seeds, stir well and serve hot.
Step by step:
1. In dry wok, cook sunflower seeds over medium heat, stirring often, until lightly toasted, about 3 minutes.
2. Transfer to plate and set aside.Set wok over high heat and add 1 tablespoon oil.
3. Add tempeh and stir-fry 1 minute.
4. Add cumin and 1 teaspoon salt and stir-fry 2 minutes.
5. Add broth and bring to a boil. Reduce heat to low and simmer 2 minutes.
6. Transfer to medium bowl and set aside.Return wok to high heat and add remaining 1 tablespoon oil.
7. Add garlic, onions, bell peppers, celery, jalapeno and remaining 1 teaspoon salt and stir-fry 2 minutes.Reduce heat to medium and stir in smoked dulse flakes, then corn. Cover and cook 2 minutes.
8. Add tomatoes and cilantro and stir-fry 1 minute.
9. Add reserved tempeh mixture and cook, stirring, 1 minute. Toss in toasted sunflower seeds, stir well and serve hot.
Nutrition Information:
covered percent of daily need
