Ingredients
Click an ingredient to check it off as you cook.
Preparation
1
Start by cooking the potato and the carrot until very tender in boiling water.
2
Drain, tip into the blender with the rest of the ingredients and blend until the sauce is smooth.
3
Set aside.
4
Heat a skillet over medium-high heat with the olive oil.
5
Brown the tempeh, then add the spices. Stir.
6
Pour the sauce over the tempeh and stir to coat.
7
Top with shredded cheese, then broil for a few minutes, or until the cheese is melted and golden.
8
Line a baking sheet with parchment paper.
9
Cut your tortillas into wedges.
10
Lightly spray the wedges with oil, sprinkle with a small pinch of smoked paprika and salt, then bake in an oven preheated to 400°F for 8 minutes, watching closely so they don't burn.
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