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Vegan Tempeh Taco Filling (Grateful Grazer)

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.

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

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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