Vegan Tempeh Taco Filling (Grateful Grazer)

INGREDIENTS
Serves 4-6 people
1 tbsp coconut oil 1 small red onion, diced ½ cup quartered grape tomatoes 2 blocks of tempeh, crumbled (can sub with black beans) 1 serano pepper (or chili pepper of choice) 1 tbsp nutritional yeast (optional but recommended for some cheesy flavor) 2 tsp cumin 1 tsp coriander 1 tsp paprika 1 tsp garlic powder salt Zest and juice of ½ lime ¼ cup chopped green onions * Serve with tortillas and top with avocado, greens, fresh cilantro, salsa, etc. as desired.

INSTRUCTIONS
1. Heat oil over medium heat. Add onion and cook 4-5 minutes. Add tempeh crumbles, tomato, pepper, spices, and lime and cook until warmed through, another 4-5 minutes. Remove from heat and top with green onions.
2. Serve with warm whole grain or corn tortillas, sliced avocado, chopped spinach, fresh salsa, and/or cilantro.

See original recipe here


RECIPE COURTESY of STEPH MCKERCHER (gratefulgrazer.com)
I’m an integrative registered dietitian and nutrition coach blogging about whole foods and healthy living at The Grateful Grazer. On my website, I share nutrition advice and simple recipes featuring whole, plant-based ingredients. I also offer global nutrition coaching services by phone or Skype and in-home consultations for anyone in the greater Boulder area. As a registered dietitian, I’m also a credible source of science-based nutrition information and enjoy helping like-minded companies build their brands.

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