This one pan straightforward vegan taco skillet made with tempeh, black beans, quinoa, and canned tomato is a superb weeknight-friendly dinner possibility. High 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 a bit of bit of affection. Certainly one of my favourite recipes from the weblog!
This straightforward vegan taco skillet recipe is one in every of my favourite one pot dinner meals. Critically, you even prepare dinner the quinoa in the identical skillet as all the pieces else. We nearly at all times have a majority of the elements in our pantry so it’s a fantastic again pocket meal for these instances when your fridge is wanting 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 ceaselessly. I even have a bunch of different pantry friendly 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 constituted of soy that works nice as a substitute for floor meat in recipes like this one! In the event 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 elements so no want to scrub 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: In the event 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 should you like.
- Cumin & Oregano: give this dish some further taste. You could possibly additionally use a bit of taco seasoning as an alternative.
Easy 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. Carry a simmer and canopy. Prepare 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 crimson onion. Serve with vegan bitter cream, scorching sauce, and tortilla chips.
Steadily 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 threat of continual illness.
Sure – this recipe is vegan and gluten free! Simply ensure that to double test the ingredient listing in your tempeh as some manufacturers add grains to their tempeh which can imply that it accommodates gluten.
Nope! You possibly can simply use 2 cans of black beans within the recipe should you’d like. You could possibly 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 possibility that will 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 quicker once you plan to make this dish.
Storage: Leftovers could be saved in an hermetic container within the fridge for as much as 3-4 days. You may also 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 may also reheat leftovers in an oven proof skillet within the oven at 350 levels Fahrenheit till warmed by.
Straightforward Vegan Taco Skillet
This one pan straightforward vegan taco skillet made with tempeh, black beans, quinoa, and canned tomato is a superb weeknight-friendly dinner possibility. High with melty vegan cheese shreds and serve with tortilla chips.
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Elements
- 3 tablespoons olive oil
- 8 oz. tempeh crumbled
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1/2 crimson 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 prepare dinner till tempeh is frivolously 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. Prepare 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. Prepare dinner for quarter-hour, stirring often.
Take away lid and stir within the black beans, corn, tempeh, and salt and pepper. Prepare dinner for an additional 2-3 minutes.
Sprinkle with vegan cheese and prepare dinner till cheese has melted on high. (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 wish 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 quicker once you plan to make this dish.
- Storage: Leftovers could be saved in an hermetic container within the fridge for as much as 3-4 days. You may also 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 may also reheat leftovers in an oven proof skillet within the oven at 350 levels Fahrenheit till warmed by.
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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