Toasted Tempeh Burritos

BY : PUBLISHED : September 19th, 2013 UPDATED: August 18th, 2021

Today’s recipe is from Brandon Frye, Founder of Forks to Feet.  He enjoys cooking meals that enhance his performance as a long-distance runner. He has also learned that plant-based nutrition is the way to go for endurance sports.  Making recipes that won’t break the bank is an added bonus!  You can find more of his recipes over at ForkstoFeet.com.

Looking for a way to turn cheap everyday ingredients into a food fiesta the whole family will enjoy?  These inexpensive burritos are pleasing to herbivores and omnivores as the tempeh brings out a meaty texture in these veggie-packed treats.  You can try variations of this recipe adding black beans, garlic, peppers, quinoa, or any other plant-based provision your heart desires!

Estimated Cost Per Serving: $0.81

Toasted Tempeh Burritos 1

Toasted Tempeh Burritos

ReaderRecipes
Looking for a way to turn cheap everyday ingredients into a food fiesta the whole family will enjoy?  these inexpensive burritos are pleasing to herbivores and omnivores as the tempeh brings out a meaty texture
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dinner, Lunch
Cuisine Mexican
Servings 8 burritos
Calories 178 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 8 Whole Wheat Flour Tortillas
  • 8 ounces of Tempeh
  • 1 cup of Broccoli (chopped)
  • 2 medium Carrots (diced)
  • 1/2 cup of Yellow Onion (chopped)
  • 1 cup of mushrooms (diced)
  • 3 Roma Tomatoes (diced)
  • 2 teaspoons of Olive Oil (or your favorite cooking oil)
  • 2 teaspoons of Ground Cumin
  • 2 teaspoons of Chili Powder
  • 1 teaspoon of Salt

Instructions
 

  • Heat large pan on medium heat, adding 1 teaspoon of extra virgin olive oil.
  • When pan is heated, add tempeh, crumbling it in your fingers as you place it in the pan. Cook tempeh until it turns crispy and golden brown all over.
  • Add remaining ingredients to pan, including the other teaspoon of olive oil and seasonings.
  • Cook on medium-low heat (covered) for about 10-15 minutes or until carrots are cooked all the way through. Stir occasionally to be sure everything is cooked evenly.
  • Scoop this delicious filling and place it into a flour tortilla. Enjoy!

Nutrition

Calories: 178kcalCarbohydrates: 23gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 525mgPotassium: 374mgFiber: 2gSugar: 4gVitamin A: 2967IUVitamin C: 15mgCalcium: 85mgIron: 2mg
Keyword athlete, beans, brandon frye, broccoli, burrito, carrots, cumin, forks to feet, forkstofeet.com, mushrooms, onion, plant-based, quinoa, runner, tempeh, tomato, tomatoes, vegan, vegan athlete
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

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