I’m really busy this weekend, so I was looking for an easy dinner. I came across the recipe for Vegan Tempeh-Walnut Tacos from Better Homes and Gardens and it looked like a great vegetarian option that was quick and easy. I plan to replace the tortillas in this recipe with rice to make the tacos freezable, but I think these would be a great option for vegans at your next get together. The only issues are the protein is a bit low as well as the vitamins. Other than that, the calories are low enough to make the swaps. I plan to serve this with the Mexican-style coleslaw for added vitamins and crunch. Here are the original stats (sans tortillas):
Here’s what I changed:
- I added some mushrooms for added bulk and meatiness.
- I doubled the tempeh for extra protein
- I added lentils for extra protein
- I am adding Mexican hot slaw for vitamins
- I am using brown rice instead of tortillas
Here are the final stats:
Here is the final recipe:
Tempeh Walnut Tacos
- Nonstick cooking spray
- 1 medium poblano pepper, seeded and chopped
- ½ cup chopped onion
- 2 8 ounce package tempeh, crumbled
- 2 cloves garlic, minced
- 2 teaspoons Mexican seasoning blend
- ¼ teaspoon salt
- ¼ cup chopped walnuts, toasted
- 1/4 cup brown lentils
- 8 ounces mushrooms, chopped
Bring 1/2 cup of water to a boil in a saucepan. Add the lentils, cover and cook for 20 minutes until tender.
Coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add pepper, mushrooms and onion. Cook 3 to 5 minutes or until crisp-tender, stirring occasionally. Add the tempeh, garlic, Mexican seasoning blend, and salt. Cook 6 to 8 minutes, or until heated through and tempeh is lightly browned, stirring occasionally. Remove from heat. Stir in walnuts and cooked lentils. Serve over tortillas or rice. Top with Mexican Hot Slaw.