Tempeh Taco Salad in Homemade Shell

Going vegan I have never felt like I was "giving up meat" I have learned to take everyday meat recipes, remove the meat and dairy and still enjoy all the foods I love.  Try this one out --- and make your own Taco Bowl shell using Brown Rice Tortillas.

Ingredients

4 brown rice tortillas
2 tbs avocado oil
1 8 oz package tempeh sliced
1 garlic clove diced
1/2 white onion diced
1 cup water
2 tbs lemon juice
1 tbs chili powder
1 tsp cumin
1/2 cup sliced mushrooms
1 red pepper sliced in think strips
1 orange pepper sliced in think strips
1 green pepper sliced in think strips
1 can organic black beans washed and drained
1 cup organic spinach
1 avocado - sliced (for garnish)
1 tomato diced - diced (for garnish)
1/2 cup grated vegan almond cheese (for garnish)


Taco Shell
Preheat oven to 450 -Spray both sides of each tortilla with non-stick spray (optional) Place each tortilla in a small semi-deep oven safe bowl.  Shape and mold the tortilla like a bowl.  Bake for 5 to 7 min or until crisp and brown.  Remove from oven and set aside.

Heat 2 tbs avocado oil over medium heat, brown sliced tempeh on both sides about 5 min remove from pan, add garlic, onion, lemon juice and water, gently simmer for 2 to 3 min,  add chili powder and cumin stir, add remaining ingredients including browned tempeh,  except spinach, avocado and tomato cook for 5 to 7 minutes. Remove from heat.

Place taco bowls on plates and fill with tempeh filling, top with almond cheese, avocado and tomato - serve and enjoy.

Nutrition Facts

Serving Size 456 g

Amount Per Serving

Calories 532

Calories from Fat 177

% Daily Value*

Total Fat 19.6g30%

Saturated Fat 2.9g15%

Trans Fat 0.0g

Cholesterol 0mg0%

Sodium 403mg17%

Potassium 877mg25%

Total Carbohydrates 62.1g21%

Dietary Fiber 19.9g79%

Sugars 3.8g

Protein 28.5g

Vitamin A 45% • Vitamin C 219%

Calcium 40% • Iron 38%

Nutrition Grade A-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• No cholesterol
• Low in sugar
• High in dietary fiber
• Very high in vitamin B6
• Very high in vitamin C

#vegan #nonGMO #nutrition #healthy #glutenfree

Italian Wrap

If you looking for an alternative to tofu like me - for some reason I am not a fan of TOFU, I think it's the texture I don't like! A good replacement is Tempeh! If you love wraps this one will blow your socks off!!!!

Ingredient List
3 tbsp avocado oil, divided
1 (8 oz) package organic tempeh, cut into 24 pieces
1 cup water
3 tbs lemon juice, divided
1/2 cup tomato sauce
2 tsp dried Italian seasoning, divided
1 clove garlic minced
2 cups kale - washed and chopped in pieces
2 cups baby spinach - washed and chopped in pieces
1 cucumber diced in large pieces
1 cup cherry tomatoes
1/4 cup diced sweet white onion
4 ounces shredded Almond Cheese
4 slices Lavash Flatbread
Salt and Pepper to taste

Heat 2 tbs avocado oil over med-high heat, add tempeh strips and brown on both sides for about 5 to 6 minutes.  Reduce heat, add 1 cup water and 2 tbs lemon juice - simmer on medium heat for about 10 minutes turning once.

Mix 1/2 cup tomato sauce, diced garlic and 1 teaspoon dried Italian Seasoning in a small bowl - set aside

Combine 2 cups kale, 2 cups spinach, 1 cup diced cucumber. 1 cup cherry tomatoes, 1/4 cup diced onions in a large blow - drizzle remaining 1 tbsp of lemon juice and avocado oil over mixture - gently massage with hands until all vegetables are covered and kale begins to soften.  Sprinkle salt and pepper to taste

Spread 2 tsp of tomato mixture and 3/4 cup of vegetables on each piece of flatbread, add 6 strips of tempeh and 1 oz of almond cheese then roll each flatbread - enjoy! I calculated the Vegetable and Tempeh ingredients from a calorie counter on the Internet - you will need to add 149 calories for each slice of flatbread - so total calories for 1 wrap is 372

#Vegan #Healthy #NONGMO #Organic