I had an amazing time at the IHRSA Convention last week! I learned so much, met so many great people, enjoyed the inspiring speakers, and of course, consumed some great vegan food. I can’t wait to share it all! It takes a little time though, to put all my thoughts into words, so it will take me a little time to complete my report.
In the meantime, I made this salad last week and I want to share the recipe with you. It’s pretty simple (my favorite kind of recipe), but it is also delicious.
I started by making the spicy tempeh taco filling from this recipe. It is really fast and easy. If you want to make your salad gluten-free, check the ingredients in your tempeh. Some are gluten-free, some are not.
This delicious and easy Tempeh Taco Salad is a healthy way to celebrate Taco Tuesday! #vegan #veganrecipe #tacotuesday #meatlessmondayClick To Tweet
Tempeh Taco Salad
- Tempeh Taco Filling:
- 1 package tempeh, crumbled. Note: For gluten free, check ingredients. Some tempeh is not gluten free.
- 2 tablespoons olive oil
- 1 small onion, chopped and divided
- 2 tablespoon tamari
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ cup water
- Salad:
- Mixed greens
- ½ cup grape tomatoes, halved
- ½ cup corn
- ½ cup sweet yellow pepper, chopped
- ¼ cup red onion
- ½ cup cucumber
- 1 avocado, chopped
- Vegan Ranch Dressing (Here's my favorite recipe)
- ½ tablespoon Sriracha
- For the tempeh taco filling:
- Remove the tempeh from the package and crumble into small pieces.
- Combine the cumin, coriander, chili powder, garlic powder, and onion powder.
- Heat the oil over medium heat. Add half the onion (reserve the other half for taco filling), and cook until soft (about 5 minutes). Add the tempeh and cook for about two more minutes. Stir in the tamari and the spice mixture. Add about ¼ cup of water. Cook until heated through, the water has evaporated, and the tempeh is slightly browned.
- Set aside
- Combine the chopped greens, tomatoes, onions, yellow peppers, cucumber, corn, and avocado.
- Mix ⅓ cup vegan ranch dressing with the Sriracha (more or less to taste).
- Toss into the salad.
- Add the tempeh and toss again.
- Optional add ins: Vegan Cheese, Fritos
Stay tuned the rest of this week and I will share my report on the convention. Starting, appropriately on What I Ate Wednesday, with my favorite vegan eats!
Weekly Linkups
My weekly linkups! Please stop by and check out all of the great recipes, workouts, and information that all these awesome bloggers share every week!
Meatless Monday with Sarah and Deborah
Inspire Me Monday with Janet
Tuesday Topics with Kim and Zenaida
The Runners’ Roundup with Rachel , Deborah, Lisa, Smitha, Jenn, and Me!
The Weekly Run Down with Deborah and Kim
I say Im a carnivore—but Id love this.
I guess Im just a woman who loves beef jerky 🙂
They make vegan jerky these days 🙂
can’t ever go wrong with tempeh salads 🙂 🙂 looks great!
Tempeh is really so easy to work with. I used to be scared of it 🙂
Always love sharing & reading your recipes no matter a vegan or not. 🙂
Thanks Jody. Maybe someday you’ll try one too 🙂
This looks amazing, and while I cannot eat tempeh, I think this would be great with chicken. Looks delish!
You could season it the same way and it would be very good. As would fake chicken 🙂
UM YUM! I will be making this ASAP! Thanks for posting.
I hope you like it! Tempeh taco filling is one of my favorites (for tacos or salads!).
I know I would enjoy this very much! Love the spices used 🙂
The spices would be good with any topping, vegan or (gasp) meat.