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Vegan Tempeh Taco Salad

Vegan Tempeh Taco Salad
  • Category

    Main Dish

  • Cusine

    California Healthy Mexican


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


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.