Grilled Vegetable And Tempeh Fajitas

Recipe Ingredients

2		Tempeh - (8 oz ea)
1		Jalapeño - stemmed, seeded,
		And minced
1/3 cup	78ml	Orange juice
3 tablespoons	45ml	Freshly-chopped cilantro
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Brown rice syrup
2 tablespoons	30ml	Lime juice
		Zest of 1 lime
2 tablespoons	30ml	Red wine vinegar
2 tablespoons	30ml	Bragg Liquid Aminos
1 tablespoon	15ml	Freshly-chopped oregano
1 tablespoon	15ml	Freshly-chopped thyme
1 tablespoon	15ml	Minced garlic
1 1/2 teaspoons	7.5ml	Cumin
1/4 teaspoon	1.3ml	Cinnamon
1/8 teaspoon	0.6ml	Freshly-ground black pepper
3 cups	711ml	Zucchini in 1/2"-thk diagonal slices
3 cups	711ml	Yellow squash in 1/2"-thk diagonal slices
3 cups	187g / 6.6oz	Red onion in 1/2"-thk slices
2 cups	474ml	Seeded green pepper in 1" wide strips
2 cups	474ml	Seeded orange pepper in 1" wide strips
2 cups	474ml	Seeded red pepper in 1" wide strips
8		Flour tortillas - (8" dia)
		Garnishes
		Shredded soy cheese
		Cilantro-Tofu Cream - (see recipe)
		Sunburst Salsa - (see recipe)

Recipe Instructions

In a steamer basket, place the whole blocks of tempeh, steam for 10 minutes, and set aside.

In a bowl, combine the orange juice, cilantro, olive oil, brown rice syrup, lime juice, zest, vinegar, liquid aminos, oregano, thyme, garlic, cumin, cinnamon, and pepper, and whisk well to blend.

Place the steamed blocks of tempeh in a small casserole dish and place the zucchini, summer squash, onion, and peppers in a large casserole dish. Drizzle 1/3 of the marinade over the tempeh and 1/3 of the marinade over the vegetables. Place both of the casserole dishes in the refrigerator and leave to marinate for several hours.

Place the tempeh and vegetables on the grill and brush both with the remaining marinade while grilling. Grill the tempeh until well-browned, about 5 to 7 minutes per side, and grill the vegetables until tender, about 3 to 4 minutes per side.

Cut the blocks of grilled tempeh into strips. Transfer the tempeh strips and vegetables to a platter. Allow guest to build their own fajitas, by filling tortillas with strips of tempeh, an assortment of the grilled vegetables, and topped with a little of the Cilantro-Tofu Cream and Sunburst Salsa.

This recipe yields 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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