Tex-Mex Tempeh Melt
with Lime Slaw & Charred Poblano
Poblano peppers are known for their forest green color and complex, almost smoky flavor. Here we broil the pepper to char the skin, which makes it easy to remove. You could also do this over an open flame on a gas stove, just be sure to flip the hot pepper with tongs when you’re ready! The chile seasoning pulls the whole dish together with hints of molasses, cumin, smoked paprika, and chile.
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