Ah, tempeh tacos. This is one of the easiest, quickest, and most delicious vegan dinners ever. Honestly, people will think that you slaved away in the kitchen, but that is totally not the case. You’ll be in your pajamas, on the couch, watching Big Bang Theory reruns in no time.
You will need:
- Olive oil
- 1 can kidney beans
- 1 block tempeh
- Taco seasoning (I use Trader Joe’s, obviously)
- Chili powder
- Salt and pepper, to taste
- 1/2 can tomato paste (3 oz.)
- Tomato – diced
- Black olives – sliced
- Banana pepper rings
- Corn taco shells
Step 1: Filling
Over medium heat, drizzle olive oil and add can of drained kidney beans and crumbled tempeh. Sauté a bit before adding taco seasoning and chili powder, to taste. This is also where you can go crazy and add some salt and pepper!
Once mixed, add the 1/2 can of tomato paste and water. Add more or less water, depending on what consistency you want. I used about 1/2 cup. It looked like this:
Allow to sit on low heat for about 20 minutes.
Step 2: Chop Veggies!
Yay, veggie prep!! In those 20 minutes, I cleaned up and chopped up all the fixings. You can use whatever you want, but these were my choices:
Step 3: Assemble!
I found vegan corn taco shells from TJ’s, but you can use whatever your favorite brand is. You could also add vegan cheese if you’d like. I’m not a fan, so I omit. But hey, whatever floats your vegan boat.
Taco night made healthy and easy – what’s not to love? xx Bianca