I asked this question yesterday as I was trying to figure out what to make for dinner...I posted it to Twitter and Facebook and got some great ideas! Lynn a fellow teammate from etsy posted vegetarian stuffed pepper casserole!
I thought as my thanks for the delicious suggestions yesterday I would share a family favorite from our house...
Tempeh Fajitas with Cucumber Salsa
from Jeanne Lemlin's Main Course Vegetarian Pleasures
FOR THE MARINADE
* 3 tb Tamari soy sauce
* Juice of 1/2 lime
* 1 ts Brown sugar
* 2 tb Vegetable oil
* 3 cl Garlic; minced
* 1/4 ts Crushed red pepper flakes
FOR THE FILLING
* 3 Bell peppers; cut into 1/2"
* 1 md Red onion; halved vertically
FOR THE SAUCE
* 2/3 c Low-fat yogurt
* 1/2 sm Cucumber; peeled, seeded,
* And finely diced (1/3c)
* 1/4 ts Ground cumin
* 1 tb Minced fresh parsley
* 8 8" flour tortillas
Combine the marinade ingredients in a large bowl. Stir in the tempeh, bell peppers and onion. Marinate at least 30 minutes or up to 2 hours. Preheat oven to 450 F.
In a small bowl combine the salsa ingredients. Cover and chill until ready to use.
Sprinkle a little water on each tortilla and rub it into each tortilla with your fingers. Stack the tortillas, then wrap in foil. Set aside.
Spread the marinated tempeh and vegetables on a baking sheet in one layer. Bake 15 minutes, or until the vegetables are tender and tempeh begins to brown. Do not toss while cooking.
Place the tortilla packet in the oven for about 7 minutes. This will heat the tortillas with a little steam to soften them.
To serve, place a tortilla on each plate. Spoon some of the tempeh mixture along the center, cover with a little cucumber salsa, then fold and roll to enclose the filling.