This one pan simple vegan taco skillet made with tempeh, black beans, quinoa, and canned tomato is a good weeknight-friendly dinner choice. 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 believed it was time to provide it a little bit bit of affection. One in all my favourite recipes from the weblog!
This simple vegan taco skillet recipe is one in every of my favourite one pot dinner meals. Severely, you even cook dinner the quinoa in the identical skillet as all the pieces else. We nearly all the time have a majority of the components in our pantry so it’s an amazing 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 continuously. 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 accredited – my one yr previous beloved this recipe!
Ingredient Notes and Substitutions
- Tempeh: tempeh is a plant-based protein made out of soy that works nice as a substitute for floor meat in recipes like this one! In case you don’t like tempeh, you may 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 fireplace roasted canned tomatoes if you’ll find them. The little little bit of smoky taste is nice on this recipe.
- Salsa: In case you like warmth, use a spicier salsa for this recipe.
- Black Beans: I like black beans, however you may 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 in the event you like.
- Cumin & Oregano: give this dish some additional taste. You would additionally use a little bit taco seasoning as an alternative.
How you can 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. Carry 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 pink onion. Serve with vegan bitter cream, sizzling sauce, and tortilla chips.
Incessantly Requested Questions
Sure! This vegan taco skillet recipe is filled with plant-based protein and fiber. Consuming extra plant-based meals like this one will help decrease your danger of persistent illness.
Sure – this recipe is vegan and gluten free! Simply be sure that to double examine the ingredient record in your tempeh as some manufacturers add grains to their tempeh which can imply that it incorporates gluten.
Nope! You possibly can simply use 2 cans of black beans within the recipe in the event you’d like. You would 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 mainly a one pot meal, you don’t actually need a lot! Listed here are ideas for a drink, an appetizer, and a dessert choice that might be nice with this taco skillet.
Make Forward and Storage
Make Forward: Pre-chop all of the greens upfront and retailer within the fridge to make cooking time a lot sooner whenever you plan to make this dish.
Storage: Leftovers will be saved in an hermetic container within the fridge for as much as 3-4 days. You can even 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 a couple of seconds till heat. You can even reheat leftovers in an oven proof skillet within the oven at 350 levels Fahrenheit till warmed by way of.
Straightforward Vegan Taco Skillet
This one pan simple vegan taco skillet made with tempeh, black beans, quinoa, and canned tomato is a good weeknight-friendly dinner choice. Prime with melty vegan cheese shreds and serve with tortilla chips.
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Components
- 3 tablespoons olive oil
- 8 oz. tempeh crumbled
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1/2 pink 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 (recent 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 cook 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. Carry to a simmer and canopy. Cook dinner for quarter-hour, stirring sometimes.
Take away lid and stir within the black beans, corn, tempeh, and salt and pepper. Cook dinner for an additional 2-3 minutes.
Sprinkle with vegan cheese and cook dinner till cheese has melted on prime. (If utilizing an oven secure skillet, you can even 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 upfront and retailer within the fridge to make cooking time a lot sooner whenever you plan to make this dish.
- Storage: Leftovers will be saved in an hermetic container within the fridge for as much as 3-4 days. You can even 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 a couple of seconds till heat. You can even reheat leftovers in an oven proof skillet within the oven at 350 levels Fahrenheit till warmed by way of.
Vitamin
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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