Vegan Tempeh Taco Salad

Vegan Tempeh Taco Salad Recipe


Today's recipe? It's all the things you love about a taco, in salad form. Crushed tortilla chips bring the crunch, black beans and crumbled tempeh coated with taco seasoning brings the substance, and a strong, smoked paprika-apple cider dressing pulls everything together. It's a meal in itself, and most of the components can be prepared ahead of time, making this salad a good option for weeknight dinners and potlucks. You can see how it comes together in the video below. Enjoy!

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Vegan Taco Salad

Vegan Taco Salad

As I mention in the video, I like to tweak this salad throughout the seasons. Cherry tomatoes (raw or roasted) or grilled zucchini are great in summer, roasted squash or mushrooms are great in the fall. Basically, if you start with the bean & tempeh base, plus the romaine and dressing, you can build and adjust from there.

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Vegan Tempeh Taco Salad

To keep this salad vegan use coconut nectar or maple syrup as the sweetener, and feel free to sweeten to taste - ketchups vary in sweetness, so that's a variable. If you are gluten-free, seek a GF brand of tempeh. And, if you think you're tempeh adverse, you might want to try the same recipe, swapping in 2 cups of chopped chickpeas in place of the crumbled tempeh.

2 teaspoons extra virgin coconut or olive oil
8 ounces tempeh
1 tablespoon taco seasoning

1/3 cup ketchup
1/2 cup apple cider vinegar
2 tablespoons coconut nectar, maple syrup, or honey
1/4 teaspoon salt
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1/3 cup organic sunflower oil

14-ounce can black beans, drained & rinsed
15 black olives, chopped
1/2 cup sliced green onions
2 medium heads of romaine lettuce, sliced
1 cup cilantro, chopped
1 - 2 cups tortilla chips
1 avocado, sliced

to serve, optional; cherry tomatoes, roasted cherry tomatoes, lime, pickled red onions

In a large skillet over medium high heat combine the oil and tempeh, and cook, until browned. Transfer to a large serving bowl, add the taco seasoning, and stir well. Allow to cool for a bit while you make the dressing.

Combine the ketchup, apple cider vinegar, sweetener, salt, smoked paprika, onion powder, and oil in a jar. Close with a lid, and shake vigorously until creamy and emulsified. Alternately, you can use a blender or hand blender.

Just before serving, add the beans, and black olives to the tempeh mixture, drizzle generously with some of the dressing, and toss well. Add the green onions, lettuce, cilantro, chips, avocado, and more dressing, if you like, and gently toss again. Serve as-is, or topped with a squeeze of lime, some tomatoes, more avocado, and green onions, and herbs.

Serves 4-6.

Prep time: 15 min - Cook time: 10 min

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Comments


Alison

Could you also use wheat berries in place of the tempeh?

May 3, 2017
 

jo

I love your recipes. They are inspiring. I am based in Belize and many ingredients aren't available here so i try to substitute. What would be a good one for the tempeh.. we can get tofu here so would that work. Suggestions much appreciated.

HS: Hi Jo - yes! Tofu would be a very good substitute. Enjoy!

May 3, 2017
 

Neeta

Most taco seasonings have a lot of preservatives in them. Do you make your own taco seasoning?

HS: Hi Neeta - yes, I'll either throw together my own seasoning, or my local market carries the Spicely line of spices (organic / non-GMO / no preservatives), and they have a fajita seasoning, as well as a "Mexican" seasoning.

May 3, 2017
 

That looks so good!

May 4, 2017
 

Anita

So yummy. Love the dressing. I am never sure what kind of dressing to put on taco salads (I am a fan), so this is great. Somehow I didn't have any honey or maple syrup so I just omitted it. I found it plenty sweet from the ketchup, actually. Oh and because I'm not vegan I couldn't resist the urge to add some grated sharp cheddar. Yummy.

HS: Thanks Anita! And I can imagine the cheddar being nice, or tiny fluffy clouds of goat cheese? xx!

May 4, 2017
 

Andie

Bravo! This is a good one. I made it this evening, including all the toppings (even the roasted tomatoes which were great) and everyone loved it. I do think the dressing is a little on the sweet side, so I might tone it down next time with less or no added sweetener. It could be that I poured in too much, too.I really liked the tempeh mixture and might play around with serving it in tortillas. Thanks Heidi!!

HS: Thanks Andie! And yes! I use the leftover dressing on eggs, asparagus, all sorts of things. Totally agree re: sweet ketchup, I'll adjust/note to sweeten to taste. xx!

May 4, 2017
 

I love the video, I like to see how easy cooking is and your videos rock!

HS: Thanks for the nice note Marta!

May 4, 2017
 

anony.ms

i love the way you display the finished plate - first turning one way, then the next - and it's been bugging me for awhile what it reminds me of & i finally figured it out. it's the same gesture used by women in b & w movies (like the fashion show sequence in "the women") to show their clothes to the camera. shoulders up; turn here, then there; and walk off set.

HS: Thank you - and I totally know the move you're referring to :)...xx!

May 4, 2017
 

English

How about adding indian paneer in place of tempeh?

HS: Absolutely!

May 6, 2017
 

Ttrockwood

Yes! More tempeh recipes please!! I love it but feel like i always just make the same few recipes. This looks fantastic and i just need to pick up some avocado and chips! I buy the taco seasoning from trader joe's, no funky ingredients and it's very potent- a little goes a long ways.

HS: Thanks for the tip :)!

May 7, 2017
 

This one's a winner! I love the combo of tempeh and cherry tomatoes. And I'm just loving your videos so much - they're creative and one-of-a-kind.

HS: Thank you Katie!

May 8, 2017
 

This looks wonderful! It's hard to beat a really good taco salad, and the variations make them a good option almost always. I look forward to giving yours a try! Plus we're always looking for good tempeh recipes :)

May 10, 2017
 

This was yet another winner. I used Trader Joe's taco seasoning mix, and only 1 tablespoon of sweetener in the dressing. I don't think 2 tablespoons would necessarily have been too much for us, but one did the trick. Will definitely make again.

May 11, 2017
 

Suzy

This was very good!! Any suggestions for being able to take to lunch? How long will it store? Thanks for such a great recipe!

June 3, 2017
 

Erin

Loved this recipe!! The dressing was so different yet delicious. I had agave which I used as the sweetener for the dressing and topped off the salad with blistered cherry tomatoes and some queso fresco cheese. My husband is already asking when we can have it again! Thanks for another fun and interesting recipe!

July 6, 2017
 

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