Tempeh Taco Bowl Recipes
TEMPEH TACOS
Hearty and protein-packed vegan Tempeh Tacos with chili spices, sweet potato and lime. Sweet and smoky, they're filling, flavorful and ready in 25 minutes!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 25m
Number Of Ingredients 15
Steps:
- In a small mixing bowl or larger liquid measuring cup, whisk together the water, lime zest, lime juice, maple syrup, chili powder, liquid smoke, smoked paprika, cumin, garlic powder, and onion powder. Set aside.
- With a box grater, plane-style grater, or the shredding blade of a food process, shred the sweet potato (no need to peel it). You should have about 2 heaping cups. Set aside.
- Heat the oil in a large nonstick skillet over medium heat. Break the tempeh into small pieces. Cook, continuing to break it up, for 2 minutes until just turning golden. Fold in the sweet potato, dispersing it evenly with the tempeh. Stir in the soy sauce. Cook until the sweet potato begins to soften, about 4 minutes more.
- While the sweet potato cooks, warm the tortillas. I like to spread them on a baking sheet and pop them into a 300 degree oven for a few minutes. You also can warm them in an ungreased skillet, cooking them for a minute or two on each side. If you'd like to keep them warm for a longer period, stack them, then wrap them in foil until ready to serve or keep them wrapped in a 200 degree F oven.
- Add the sauce. Let cook until the sauce has thickened slightly, about 3 more minutes. Taste and adjust seasoning as desired. Pile inside the warm tortillas, add any and all toppings, and enjoy!
Nutrition Facts : ServingSize 1 (of 4), without tortillas or toppings, Calories 234 kcal, Carbohydrate 26 g, Protein 13 g, Fat 11 g, SaturatedFat 2 g, Fiber 4 g, Sugar 6 g
TEMPEH TACO BOWL
Vegan Tempeh Taco Bowl Recipe - A protein-packed meal made with quinoa, seasoned tempeh, and tons of veggies. Healthier (and cheaper) than takeout for lunch or dinner!
Provided by WKernan
Categories Tempeh
Time 28m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat.
- Add 2 tablespoons of water and tempeh, and steam for 5 minutes.
- Add taco seasoning, and additional tablespoon of water, and cook an additional 3 minutes.
- Split tempeh, quinoa, romaine, avocado, corn, and red pepper evenly between 3-4 bowls, and serve.
Nutrition Facts : Calories 325.4, Fat 15.3, SaturatedFat 2.4, Sodium 54.6, Carbohydrate 36.2, Fiber 7.8, Sugar 2.1, Protein 16.5
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