Tempeh and Kale Enchilada Filling
  • 2 tablespoons neutral coconut oil
  • 1 large yellow onion - chopped
  • 1 medium carrot - peeled and sliced
  • ½ teaspoon cumin seeds
  • sea salt
  • 3 garlic cloves - sliced
  • 4 oz tempeh (half of an 8 oz package) - crumbled
  • 1½ cup cooked mung beans (from above)
  • 1 tablespoon tomato paste
  • 1 teaspoon chipotle powder or flakes
  • 1 teaspoon smoked paprika
  • 3-4 packed cups kale - roughly chopped
  • 1 cup mung bean broth (from above)
  1. Warm the coconut oil in a large sauté pan over medium heat. Add the onion, carrot, cumin and a pinch of sea salt, and sauté for 5 minutes, until the onion is translucent.
  2. Add the garlic and sauté for 2 more minutes. Add the tempeh, mung beans, tomato paste, chipotle, and smoked paprika. Stir to coat. Add the kale and the mung bean broth and cook for about 5 minutes, or until the kale is wilted. At this point, it might help to cover the pan with the lid, so that the kale steams and wilts, making the mixture more manageable for stirring. Let cool and keep refrigerated in an airtight container until ready to make the enchiladas.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-winter-meal-plan-part-1/