Ingredients:

For tempeh filling:
1 package (8 ounces, or 224 g) package tempeh
2 cups (470 ml) vegetable broth, divided
2 cloves garlic, minced
1⁄2 cup (80 g) diced red onion
1⁄4 cup (30 g) finely diced celery
2 cups (140 g) diced cremini mushrooms
1 seeded and diced fresh jalapeno
1⁄2 cup (130 g) mild salsa
1 to 2 teaspoons chili powder
Juice of 1⁄2 lime
1⁄2 teaspoon salt

For spinach:
1 teaspoon extra-virgin olive oil
2 cloves garlic, minced
8 cups (480 g) loosely packed baby spinach
Pinch of salt
Juice of 1⁄2 lime
6 taco shells or corn tortillas, baked or fried in oil until crispy
1⁄2 cup (120 g) vegan sour cream
1 lime, cut into 6 wedges

To make the tempeh: Cut tempeh into 4 equal pieces. Add to an uncovered pressure cooker with 1 cup (235 ml) of the vegetable broth. Cover and bring to pressure.

As soon as pressure is achieved use a quick release. Remove the lid and return to medium-high heat. Crumble the tempeh into a “ground meat” consistency with a spoon. Add the garlic, onion, celery, mushrooms, jalapeno, and salsa. Everything will be boiling. Add thechili powder and remaining 1 cup (235 ml) vegetable broth. Stir well.

Cover and return to pressure. Cook at high pressure for 3 minutes. Allow for a natural release. Remove the lid, add the lime juice and salt, and simmer on low to cook off the extra liquid.

To make the spinach: Heat the olive oil in a skillet over medium-high heat. Add the garlic and spinach and sauté for 30 seconds, tossing with tongs to prevent sticking. Add the salt and lime juice, toss, and remove from the heat. Place a layer of spinach on each of the tacos shells or corn tortillas for tostadas. Add the tempeh and a dollop of sour cream and serve with a wedge of lime.

Yield: 6 servings

Recipe note:
Follow the first step in this recipe anytime you are using tempeh! It’s a super quick way to steam it, which softens it and prepares it to absorb your marinade of choice.