Tempeh Tacos

• 1/2 whole Medium Onion, Chopped
• 1 cup Sliced Mushrooms
• 1 Tablespoon Olive Oil
• 1/2 teaspoons Dried Oregeno
• 1/2 teaspoons Paprika
• 1/4 teaspoons Dried Thyme
• 1/4 teaspoons Cumin
• 1 pinch Cayenne
• 1 package (8 Oz Size) Tempeh
• 1- 1/2 Tablespoon Soy Sauce
• 1 head Butter Lettuce
• Guacamole Or Salsa As A Topping

1. In a skillet over medium heat, start by sauteing the onions and mushrooms in olive oil for 5-7 minutes until soft and onions are translucent.
2. In a small bowl mix together the oregano, paprika, thyme, cumin and cayenne.
3. You could also use a tablespoon of taco seasoning.
4. Once onions and mushrooms are soft, add the tempeh, seasonings and tamari or soy sauce.
5. Break up the tempeh with a wooden spoon.
6. Cook 5 minutes until the tempeh warms through and crumbles.
7. Remove from heat.
8. Next, get out your gorgeous butter lettuce and pick off a few leaves.
9. Place the tempeh mixture right on top of the lettuce leaves.
10. You can top with guacamole and salsa if youd like.
11. Serve Immediately.
12. Recipe slightly adapted from Fitnessista.

onion, mushrooms, olive oil, oregeno, paprika, thyme, cumin, cayenne, soy sauce, butter

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/tempeh-tacos/ (may not work)