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.

Recipe

Tempeh and Walnut Soft Taco Filling

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.

5 from 1 vote

Course: Tortilla specialties

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: taco filling recipe, tempeh taco filling, vegan taco filling

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: to 6

Calories: 567kcal

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.