Veggie Mexican Saute

I decided to spice it up a bit and whip up a Mexican sauté. I started with some garlic, fresh herbs, tempeh, and salsa then added some leeks, carrots, and greens. I add added some beans and a few more spices, then served it topped with corn, tomatoes, and freshly diced avocado. It was a winner! Ole!

  • 4 cloves garlic diced
  • 2 leaves each: fresh basil, oregano, and thyme, diced
  • 1 package organic tempeh, cubed
  • 2 leeks, diced
  • 4 carrots, diced
  • 2 t Ancho chili powder
  • 1/2 t cumin
  • 1 t garlic powder
  • 1/4 t cayenne pepper
  • 2 c organic salsa, divided
  • 1 t white vinegar (optional)
  • 1 T green chilis (optional)
  • 1 T jalapeno peppers, diced (optional)
  • 2 c organic black beans, drained
  • 2 c organic frozen corn, defrosted
  • 4 leaves of greens, chopped (I used beet greens and Swiss chard)
  • 1/4 c fresh organic cilantro, diced (optional)
  • 1/2 avocado, diced
  • 1 tomato, diced

You may choose to broil tempeh rather than sauté, in which case, coat tempeh with half of salsa, sprinkle with garlic powder, and broil.