Tempeh and Walnut Tacos

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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):

Tempeh Walnut Tacos

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:

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Tempeh Walnut Tacos

Serves 8

  • 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.

 

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