Tempeh Taco Salad
A hearty and healthy vegan salad with a spicy tempeh filling, fresh vegetables, and a tangy dressing.
Ingredients - Serves 4
- Vegan sour cream - 1/4 cup
- Salsa - 1/2 cup
- Avocado - 1, diced
- Corn - 1 cup, frozen or fresh
- Black beans - 1 can, drained and rinsed
- Tomatoes - 2, diced
- Romaine lettuce - 1 head, chopped
- Taco seasoning - 1 packet
- Olive oil - 2 tablespoons
- Tempeh - 8 ounces, crumbled
Let's Get Started
- Heat the olive oil in a skillet over medium heat.
- Add the crumbled tempeh and taco seasoning. Cook until the tempeh is browned and crispy, about 10 minutes.
- In a large bowl, combine the lettuce, tomatoes, black beans, corn, and avocado.
- Add the cooked tempeh to the salad and toss to combine.
- Drizzle the salad with the salsa and vegan sour cream.
- Serve immediately, or refrigerate until ready to serve.
Dietary Info
- Dish Type: Salad
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 350
- Fat: 15g
- Carbs: 30g
- Protein: 20g
- Sodium: 500mg
- Sugar: 5g
