We ate it too fast to photograph!

Lance got home from school last night around 8pm and neither of us felt like something fussy for dinner.

At first, I thought: bleh, another night of microwaved veggie burgers.

But then, with a happy lightning bolt of inspiration, and some lovely tempeh that Lance brought home, I whipped up...drum roll...

Tempeh Fajitas with Lime-Wasabi Mayo!

I wish I could post a recipe and a photo, but I only have approximations and we ate it all too quick to pose a shot. =) Here's what I've got, regardless:

2 red/green peppers - cut in strips
1 onion - cut in strips
1 block tempeh - cut in strips

Saute the veggies in a skillet with some Earth Balance. If you have a cast iron skillet, that's great, because you can let the veggies sit there for a minute to develop caramelized edges.

Right before the veggies are cooked through, throw them into a bowl and add the tempeh to the skillet. Use a bit more Earth Balance or oil if it looks like you need some. Brown the tempeh. Sprinkle with some chili powder, salt, and pepper. I also added a pinch of cumin.

Pour the veggies back in the pan and let it all sizzle. Adjust spices as desired. Take off the heat and cover with a lid while you make your mayo.

***

Lime-Wasabi Mayo

1 scoop Veganaise
2 teaspoons wasabi powder
1 lime, zested and juiced

Mix all of the above together in a bowl, adjusting for consistency and flavor by adding more mayo and wasabi as needed.

***

We served the fajitas with fresh lettuce and whole wheat wraps. Dollop on some mayo and eat!

(You could also watch Star Trek reruns like we did, but that's totally up to you.)