This one pan straightforward vegan taco skillet made with tempeh, black beans, quinoa, and canned tomato is a good weeknight-friendly dinner possibility. Prime with melty vegan cheese shreds and serve with tortilla chips.
This scrumptious one pot meal was initially printed on February 16, 2016, so I assumed it was time to provide it just a little bit of affection. One in every of my favourite recipes from the weblog!
This straightforward vegan taco skillet recipe is certainly one of my favourite one pot dinner meals. Severely, you even prepare dinner the quinoa in the identical skillet as all the things else. We virtually at all times have a majority of the components in our pantry so it’s an excellent again pocket meal for these occasions when your fridge is trying a bit naked. Talking of 1 pot meals, this southwest sheet pan and this one pot cauliflower stew with curry are additionally on our dinner desk incessantly. I even have a bunch of different pantry pleasant vegan recipes in case you want them!
Why You’ll Love this Recipe
- A filling, scrumptious one-pot plant-based dinner.
- Simply adaptable for various veggie additions or spice ranges.
- A pantry-friendly meal with canned tomatoes, broth, canned beans, quinoa, and salsa.
- Child accepted – my one 12 months previous beloved this recipe!
Ingredient Notes and Substitutions
- Tempeh: tempeh is a plant-based protein produced from soy that works nice as an alternative choice to floor meat in recipes like this one! Should you don’t like tempeh, you possibly can simply use 2 cans of black beans OR one other plant-based floor meat like Past Meat or meatless crumbles.
- Quinoa: provides extra protein in addition to a little bit of carbs to spherical out this one pot meal. The quinoa cooks in the identical skillet as all the remainder of the components so no want to clean up an additional saucepan.
- Tomatoes: Add a bunch of taste – I extremely recommend utilizing hearth roasted canned tomatoes if you’ll find them. The little little bit of smoky taste is nice on this recipe.
- Salsa: Should you like warmth, use a spicier salsa for this recipe.
- Black Beans: I like black beans, however you might additionally use canned kidney or pinto beans for this recipe.
- Veggies (bell pepper, corn, zucchini): this dish can also be nice with some chopped mushrooms. Add a chopped jalapeño to boost the recipes when you like.
- Cumin & Oregano: give this dish some further taste. You might additionally use just a little taco seasoning as an alternative.
Methods to Make this Taco Skillet with Tempeh
STEP 1: Add 2 tablespoons of the oil, tempeh, cumin and oregano to a big deep skillet and sauté till tempeh is golden brown. Switch tempeh to a bowl and put aside.
STEP 2: To the identical pan, add the remainder of the oil in addition to the onion, zucchini, and bell pepper. Sauté till the zucchini has softened, about 10 minutes.
STEP 3: Stir within the tomatoes, salsa, vegetable broth, and quinoa. Convey a simmer and canopy. Cook dinner for about quarter-hour or till quinoa is tender and a lot of the liquid is absorbed.
STEP 4: Stir within the black beans, corn, tempeh, and salt. Sprinkle with cheese and place below broiler on excessive for 2-3 minutes or till cheese has melted. Garnish with cilantro, sliced avocado, chopped purple onion. Serve with vegan bitter cream, sizzling sauce, and tortilla chips.
Steadily Requested Questions
Sure! This vegan taco skillet recipe is full of plant-based protein and fiber. Consuming extra plant-based meals like this one may also help decrease your threat of continual illness.
Sure – this recipe is vegan and gluten free! Simply make certain to double examine the ingredient checklist in your tempeh as some manufacturers add grains to their tempeh which can imply that it comprises gluten.
Nope! You’ll be able to simply use 2 cans of black beans within the recipe when you’d like. You might additionally use floor seitan, floor Past Meat, or one other plant-based crumble product as an alternative.
What to Serve with this Taco Skillet
Since this recipe is principally a one pot meal, you don’t actually need a lot! Listed here are recommendations for a drink, an appetizer, and a dessert possibility that might be nice with this taco skillet.
Make Forward and Storage
Make Forward: Pre-chop all of the greens prematurely and retailer within the fridge to make cooking time a lot quicker once you plan to make this dish.
Storage: Leftovers might be saved in an hermetic container within the fridge for as much as 3-4 days. You too can freeze leftovers in an hermetic container for a few months. Let frozen leftovers thaw within the fridge for a day earlier than reheating. Reheat leftovers within the microwave for just a few seconds till heat. You too can reheat leftovers in an oven proof skillet within the oven at 350 levels Fahrenheit till warmed by means of.
Simple Vegan Taco Skillet
This one pan straightforward vegan taco skillet made with tempeh, black beans, quinoa, and canned tomato is a good weeknight-friendly dinner possibility. Prime with melty vegan cheese shreds and serve with tortilla chips.
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Substances
- 3 tablespoons olive oil
- 8 oz. tempeh crumbled
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1/2 purple onion, chopped
- 1 bell pepper (any coloration), chopped
- 1 zucchini, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced fire-roasted tomatoes
- 1/2 cup salsa
- 3/4 cup vegetable broth
- 1/2 cup raw quinoa
- 1 (15 oz) can black beans, drained and rinsed
- 2/3 cup corn (contemporary or frozen)
- Salt and floor black pepper to style
- 1 cup shredded vegan cheddar cheese
- Chopped cilantro for garnish
Directions
Warmth 2 tablespoons of the olive oil in a forged iron or non-stick skillet. Add the crumbled tempeh, cumin, and oregano. Stir and prepare dinner till tempeh is evenly browned, about 5-7 minutes. Switch tempeh to a bowl and put aside.
Add the opposite 1 tablespoon of olive oil to the identical skillet. Add the onion, bell pepper, and zucchini. Cook dinner for 3-5 minutes or till onion is translucent.
Stir within the garlic, tomatoes, salsa, broth, and quinoa. Convey to a simmer and canopy. Cook dinner for quarter-hour, stirring often.
Take away lid and stir within the black beans, corn, tempeh, and salt and pepper. Cook dinner for one more 2-3 minutes.
Sprinkle with vegan cheese and prepare dinner till cheese has melted on prime. (If utilizing an oven protected skillet, you may also place it below the broiler to soften the cheese at this level.)
Garnish with chopped cilantro and serve.
Notes
- Don’t need to use tempeh? Merely add a second can of black beans to the recipe as an alternative.
- Make Forward: Pre-chop all of the greens prematurely and retailer within the fridge to make cooking time a lot quicker once you plan to make this dish.
- Storage: Leftovers might be saved in an hermetic container within the fridge for as much as 3-4 days. You too can freeze leftovers in an hermetic container for a few months. Let frozen leftovers thaw within the fridge for a day earlier than reheating. Reheat leftovers within the microwave for just a few seconds till heat. You too can reheat leftovers in an oven proof skillet within the oven at 350 levels Fahrenheit till warmed by means of.
Diet
Serving: 1/sixth recipe | Energy: 380kcal | Carbohydrates: 35g | Protein: 20g | Fats: 18g | Saturated Fats: 5.5g | Polyunsaturated Fats: 12.5g | Ldl cholesterol: 19mg | Sodium: 430mg | Fiber: 8g | Sugar: 4g
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