Vegan Tempeh Taco Bowls


Tortilla bowls filled with tempeh, peppers, and olives and drizzled with homemade sour cream

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...

Tortillas smushed into cereal bowls

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
Serves 2

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:
Sea salt
Lime juice
Agave nectar (or maple syrup)
Garnish with:
Tomatoes, chopped
Lettuce, shredded
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.

Happy cooking!


Visit our blog to try Vegan Cheesy Italian Quinoa

xo!

Sassy's Signature
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