Vegan Mushroom Tempeh Taco Salad
Ingredients
- 1 teaspoon extra virgin olive oil
- 1/2 red onion, diced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms
- 3/4 cup walnuts
- 8 oz tempeh
- 1 tablespoon coconut aminos or soy sauce
- 3 tablespoons tomato paste
- 2 tablespoons taco seasoning
- 2-3 tablespoons water or broth
To serve
- 1 head lettuce, chopped
- 14 oz black beans, warmed
- 1 avocado, sliced
- 1/2 cup plain almond milk greek yogurt
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely diced
- 1 bunch cilantro, chopped
- 1/2 cup sweet yellow corn
- salsa or hot sauce
- 1 jalapeño, sliced
Preparation
Add mushrooms, walnuts, and tempeh to a food processor and pulse a few times until a crumbled texture is achieved. Do not over pulse.
Heat 1 teaspoon extra virgin olive oil in a large cast iron skillet over medium low heat. Sauté onion and garlic until tender. Add in taco seasoning and sauté for another 30 seconds.
Add in the walnut mixture and stir to combine. Add about half the water or broth, coconut aminos, and tomato paste. Sauté for 7-8 minutes, adding a little more water if needed to prevent sticking. Season to taste and adjust for desired spice.
While the taco meat is cooking, prepare your salads by adding everything to bowls.
Enjoy with hot sauce and a spicy margarita.
