Mexican Tempeh Pie Recipe


Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy


 Onion1 Medium, chopped
 Green bell pepper1 , chopped
 Garlic cloves3 Large, minced
 Vegetable oil3 Tablespoon
 Tempeh8 Ounce, diced
 Diced zucchini2 Cup (32 tbs)
 Crumbled dried oregano3⁄4 Teaspoon
 Crumbled dried thyme1⁄2 Teaspoon
 Powdered cumin1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Black pepper1⁄4 Teaspoon
 Salsa1⁄2 Cup (8 tbs) (Mild To Hot)
 Tomatoes3 Medium, halved
 6 inch corn tortillas6
 Shredded cheddar cheese2 Cup (32 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2531 Calories from Fat 1321

% Daily Value*

Total Fat 150 g230.4%

Saturated Fat 64.9 g324.5%

Trans Fat 0 g

Cholesterol 242.1 mg

Sodium 3398.3 mg141.6%

Total Carbohydrates 194 g64.5%

Dietary Fiber 21.3 g85.3%

Sugars 32.5 g

Protein 113 g226.5%

Vitamin A 166% Vitamin C 400.5%

Calcium 243.5% Iron 113.4%

*Based on a 2000 Calorie diet


Saute onion, bell pepper and garlic in vegetable oil. Stir in tempeh, zucchini and dry spices, Saute over low heat for 20 minutes.
Process salsa and tomatoes in a blender. Pour into a wide bowl.
Dip 2 tortillas in the salsa, coating both sides. Place in the bottom of a 10-inch pie plate, overlapping in center. Cut a third tortilla in half, dip sections in sauce and fit into sides of pie plate.
Spread tempeh mixture over tortillas. Top with l1/2 cups cheese. Repeat process with other 3 tortillas, placing them on top of the cheese. Pour remaining sauce over tortillas and sprinkle with the remaining cheese.
Cover tightly with foil. Bake at 375° F. for 20 minutes or until well heated.