Vegan Tempeh Taco Salad
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Category
Main Dish
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Cusine
California Healthy Mexican
What do you need?
How to make?
Ingredients
2 teaspoons extra virgin coconut or olive oil
8 ounces tempeh
1 tablespoon taco seasoning
1/3 cup ketchup
1/2 cup apple cider vinegar
2 tablespoons coconut nectar, maple syrup, or honey
1/4 teaspoon salt
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1/3 cup organic sunflower oil
14- ounce can black beans, drained & rinsed
15 black olives, chopped
1/2 cup sliced green onions
2 medium heads of romaine lettuce, sliced
1 cup cilantro, chopped
1 - 2 cups tortilla chips
1 avocado, sliced
to serve, optional; cherry tomatoes, roasted cherry tomatoes, lime, pickled red onions
Directions
In a large skillet over medium high heat combine the oil and tempeh, and cook, until browned. Transfer to a large serving bowl, add the taco seasoning, and stir well. Allow to cool for a bit while you make the dressing.