Yield: 6-8 burritos 8 oz. tempeh cut into 1/2-inch cubes (approx. 120 pieces) 3 Tbsp. extra virgin olive oil 1 onion, sliced thinly 2 garlic cloves, minced1 1/2 Tbsp. chile powder1/2 tsp. chipotle powder (more if increased heat is desired) 1 1/2 cups water or stock 2 Tbsp. cider vinegar1/2 tsp. cumin 1 tsp. salt to taste 3 Tbsp. tomato sauce 2 tsp. sugar 1 15-oz. can cooked brown soybeans, drained 6-8 flour tortillas Boil 1 qt. of water; add tempeh and simmer for 15 minutes. Drain and ...

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