Tempeh Fajitas

I love this recipe for fajitas because it is so quick and easy. You can skip marinating the tempeh to save time. If you're vegan, be sure to buy vegan worchestershire sauce. This recipe is also gluten free! Time: 20 minutes (if you skip the steaming and marinating)

Serves: 4

Ingredients:
1 package tempeh
2-3 bell peppers, sliced
1 bundle green onions
8 corn tortillas
3 Tbsp vegan worchestershire sauce
2 Tbsp olive oil
1/2 tsp oregano
1/2 tsp dry garlic
1/2 tsp chili powder
1/4 tsp cumin
salt to taste
fajita fixin's of your choice

Optional tempeh preparation:
Steam the tempeh for 15 minutes. This can remove some bitterness, but I don't find it necessary.

1. Slice cooled tempeh into strips. Soak in 2 Tbsp worchestershire sauce for 15-30 minutes.
2. Combine remaining worchestershire sauce with oil, spices and salt. Slice peppers. 3. Add tempeh and soaking sauce and toss to coat.
4. Heat a cast iron skillet to 8 of 10.
5. Add tempeh to skillet, turning once until slightly charred. Reserve soaking liquid.
6. Toss pepper slices and green onions with soaking liquid.
7. Remove tempeh and add peppers, onions, and all soaking liquid to the pan. Stir once or twice and cook for a few minutes.
8. Remove the pan from heat, add tempeh and serve immediately.