Two high-protein foods (with lots more going for them nutritionally) — tempeh and walnuts — team up in a tasty taco filling that goes a long way. Use leftovers to boost protein and add texture to bean dishes and stews. Or you can freeze half of this filling for a future taco dinner. For a great meal, serve with Southwestern-Flavored Kale Salad. Adapted from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas (HarperOne, reprinted by permission). Photos by Hannah Kaminsky.
- 1 tablespoon olive oil
- 1 medium-large onion, chopped
- 1 medium red or green bell pepper
- 8-ounce package tempeh
- 1 cup walnut pieces
- 15- to 16-ounce can tomato sauce
- 1 tablespoon good-quality chili powder
- 1 tablespoon sweet paprika
- 1 teaspoon ground cumin
- Salt to taste
- Picante or sriracha sauce to taste, optional (see note)
- 8 to 12 soft corn tortillas or crispy taco shells
- Finely diced tomatoes
- Thinly shredded lettuce
- Peeled and diced avocado
- Vegan Sour Cream
- Grated Vegan Cheddar-style cheese
- Heat the oil in a large skillet. Add the onion and sauté until translucent. Add the bell pepper and continue to sauté until the onion is lightly browned.
- Cut the block of tempeh into several chunks. Place in a food processor fitted with the metal blade and pulse on and off a few times.
- Add the walnut pieces and onion and pepper mixture, pulse on and off until everything is finely and evenly chopped. Be careful not to overprocess — you don’t want this to turn into a puree.
- Transfer the mixture to the skillet. Add the tomato sauce and seasonings. Stir together, bring to a simmer, then allow to cook over low heat for 15 to 20 minute to allow the flavors to marry.
- Serve straight from the skillet or transfer to a serving container, allowing everyone to construct their own tacos using soft corn tortillas or crispy taco shells, plus the rest of the suggested embellishments.
Note: if you’d like to leave this with a milder flavor, omit the hot sauce; everyone can spice up their own with it at the table.
Per serving (2 tacos): Calories: 400; Total fat: 28g; Protein: 17g; Carbs: 26g; Fiber: 10g;
Sodium: 148 mg