TLT Cups (tempeh, lettuce, & tomato)

I saw this neat idea in a pinterest photo made as little taco cups and knew right away what I had to do. My kids LOVE fakin’ Bacon tempeh and put it on everything from baked potatoes to pasta.

Here is my easy and fast recipe for TLT cups with Creamy Cucumber Sauce!

Ingredients:

  • 1 package Tempeh cooked and cut into small pieces
  • 3 cups Lettuce shredded
  • 3 large whole wheat tortillas
  • 1 large tomato chopped
  • Sauce Ingredients:
  • 1 cucumber
  • 1/4 cup veganaise
  • 1/4 Tahini
  • 1 tsp garlic salt

Preheat oven to 375*

To make the tortilla cups use a cookie cutter or a drinking glass (like I did) or even kitchen shears cut circles out of the tortillas. Stuff into ungreased muffin pan. These will easily pop out after being cooked. Bake for 10-12 minutes.

While cups are toasting toss all sauce ingredients into a food processor and blend until well mixed. Taste test, add salt and pepper accordingly.

Arrange an assembly area for your cups with Tempeh, Lettuce, Tomato, and Sauce.

Remove cups from Oven and let them cool for 5 minutes.

Assemble cups with tasty ingredients and drizzle creamy cucumber sauce on top. Enjoy!

Categories: Appetizers, Entrees, Heather Millbach, Snacks | Tags: , , , , , , , , , | Leave a comment

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