Entrees/ Vegan

Easy Southwestern Tempeh Tacos (vegan)

I love tacos. And I looove healthy tacos that are a little lighter on the body. These tacos have a southwestern spin, and are made meatless by swapping tempeh for the usual ground beef. 

Have issues digestive beans and corn? Soak them to help aid in their digestion. Beans and corn both are great sources of fiber – but if you’re not used to eating adequate fiber, this could lead to GI distress. Slowly work your way up to increasing fiber – and pair it with plenty of water!

Need some tortilla inspo? My favorite grain-free tortillas lately are made from cassava flour – a tuburous root vegetable, similar to yams, yucca, plaintains, and potatoes. It has been a staple in South America and some Asian and African cuisines for years. It’s naturally gluten-free, perfect for getting those fueling, complex carbohydrates in! These tortillas are by Siete Foods – and they are SO delicious!

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Easy Southwestern Tempeh Tacos (vegan)


  • Author: Caroline
  • Prep Time: 5m
  • Cook Time: 10m
  • Total Time: -52538402.933333 minute
  • Yield: 2 servings 1x

Description

These delicious & quick plant-based tacos have a southwestern spin. Packed with lean protein, healthy fats, and fiber, these are the perfect healthier tacos to keep you fueled for hours! {Gluten Free & Vegan}


Scale

Ingredients

  • 8 oz package of Lightlife tempeh (any variety)
  • 1 Tablespoon olive or avocado oil
  • 1 1/2 Tablespoon chili powder
  • 1/2 teaspoon onion powder, garlic powder, paprika, oregano, crushed red pepper, salt and pepper (or simply use 1 packet store-bought taco seasoning)
  • 1/4 cup canned tomato sauce
  • 1 avocado
  • 1/2 cup black beans
  • 1/2 cup corn kernels
  • 2 handfuls leafy greens
  • 1/8 cup diced red onion
  • 2 tortillas of choice (I used Siete Foods)

Instructions

  1. Heat oil in a large skillet on medium heat. Crumbled up the tempeh to resemble ground meat and add to saute pan – cook for 3-4 minutes.
  2. Season with taco seasoning, chili powder, and canned tomato sauce. Saute on medium-high heat for an additional 3-4 minutes or until the liquid is mostly absorbed.
  3. Set tempeh aside and let cool. While tempeh is cooling, drain & rinse corn and beans and set aside. Slice the avocado and dice the onion.
  4. Assemble tortillas with tempeh “meat” and toppings. Enjoy immediately!

 

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