Feeling like Mexican food, but you want to a healthy meal with a focus on vegetarian protein? Then try these Vegan Tempeh Taco Bowls. They are easy to make, tasty, and fun! Arriba!
I always like to have tortillas on hand because they help to turn what could be a boring beans and rice dish into a delicious burrito, complete with all the fixins.
So my interest was piqued when I discovered that I can turn these tortillas into a crispy tortilla bowl in minutes, and it is SO easy to do. Honestly, I am a little shocked I have not tried making these cute bowls before -- so many recipes to create, so little time! ;)
Place the oven-proof bowls on a baking sheet and place a tortilla in each bowl, pressing down a bit until they take on the shape of the bowl. The sides will crimp a bit...
Then just pop them in the oven at 350 degrees for 15-20 minutes, or until crisped to your tastes. Let cool until you can handle them without burning your fingers, and remove the tortilla bowl to a cooling rack so they can continue to cool and crisp up a bit more. They are now ready to fill.
While they bake, you can make a filling out of some of your favorite veggies, along with some steamed (and crumbled) tempeh. Below you will find the recipe I made, which was loosely based on a recipe in The Tempeh Cookbook -- I didn't have all the ingredients, and so I utilized what I had on hand and then gave it my own spin.
The end result is pretty darn good -- Jeff liked it. But I am sure you can do better, so have fun with it!
Vegan Tempeh Taco Bowls
Recipe can be doubled.
Pre-baked tortilla bowls
8 ounces Tempeh
1/2 Tablespoon chili powder
2 Tablespoons organic Tamari soy sauce
1 teaspoon cumin
1/4 cup vegetable broth
1/2 onion, chopped
1 green pepper, chopped
1/4 - 1/2 cup diced pimento pieces
2 garlic cloves, minced
1/8 - 1/4 cup green and black olives, chopped
Season to taste with:
Agave nectar (or maple syrup)
Non-dairy sour cream (try this Cashew Sour Cream for a healthy alternative to the pre-packaged stuff)
A sprinkle of sunflower seeds
Salsa or picante sauce (we like Organic Pace Picante)
Step 1: Steam, cool and crumble tempeh. Mix tempeh in a bowl with chili powder, Tamari, and cumin. Heat in a small pan with a touch of olive oil until slightly browned. Set aside.
Step 2: In the meantime, heat the 1/4 veggie broth in a large pan. Add onion, green pepper, and garlic, and sauté, stirring occasionally, until tender.
Step 3: Mix tempeh into green pepper mixture. Stir in olives. Add seasonings to desired taste.
Step 4: Place taco bowls on serving plates. Scoop filling into bowls, and top with tomatoes, sour cream, and a sprinkling of sunflower seeds. Surround taco bowl with lettuce. Serve with salsa (or picante) on the side.