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Vegan Taco Salad

This is another one I can’t take credit for. I know he won’t like me calling him out like this on ye ole’ blog (sowwy), but Brian thought this one up, and surprisingly (!) was okay with replacing real meat with meatless crumbles. The result was a really, really ridiculously good looking taco salad that tasted just as good. Not gonna lie – best part was the Fritos. WHO DOESN’T LIKE FRITOS?!?

What You Need:

1 package of meatless crumbles (I used Trader Joes’ version. )

1 package taco seasoning (or make your own!)

3/4 can black beans, rinsed and drained

2 cups romaine lettuce

1 cup cherry tomatoes – halved

1 cup Fritos (or, again, Trader Joe’s version.)

1/2 avocado, cubed

What You Do:

First part is preparing the “meat” + bean concoction. Heat a large skillet over medium heat and add one tbsp of olive oil to the pan. Let heat for a few minutes and add in the entire package of crumbles. Using a spatula, break the crumbles up, stirring and letting heat through. Add in the taco seasoning and sautee everything, mixing often – about five minutes. Add in the beans, continue stirring, and add more seasoning if necessary. At this point, add in another tbps of olive oil and continue sauteeing for one more minute.

In a separate bowl, combine the lettuce, tomatoes, Fritos and avocado. Remove the beans and crumbles from the heat, and add them to the remaining ingredients. Stir well and dig in!

Other add-ins that would work in here:

  • Chopped red onion
  • Black olives
  • Shredded cheddar cheese (vegan or non)
  • Sour cream (vegan or non)

Any other ideas!?


Tempeh Vegetable Enchiladas

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I had been meaning to tackle making these bad boys for a while now but always thought that making them looked so….complicated. I came across this recipe in “The 30 Minute Vegan” and had excuses no more. Turns out, they were actually really easy to make (start to finish 35 minutes total) and tasted insanely delicious. Make them!

What You Need: (4 Servings)

8 corn tortillas

1 cup of vegan grated cheese (the recipe calls for this but I actually had none on hand so I omitted it, but I can’t imagine that you could go wrong by adding the cheese, so if you do have some, add it!)

The Enchilada Sauce:

2 cups of water

1 6 ounce can of tomato paste

2 garlic cloves

2 tsp chili powder

1 1/2 tsps ground cumin

1 tsp dried thyme

1/2 tsp sea salt

1 tbsp agave nectar

2 tbsp soy sauce

Tempeh Vegetable Filling:

12 ounces of tempeh

1 cup of diced yellow onion

1 1/2 cups of green pepper, chopped small

2 tbsps soy sauce

1/2 tsp black pepper

2 tbsps olive oil

1/4 cup enchilada sauce

What You Do:

Preheat the oven to 400 degrees. Lightly grease an 8×8 baking dish.

Blend all of the Enchilada Sauce ingredients together in a food processor. Pour the sauce into a bowl big enough to fit a tortilla.

In a separate bowl crumble the tempeh with your hands. Add in the rest of the ingredients for the Filling and mix well.

Start assembling your enchiladas: dip a tortilla into the sauce making sure its covered completely. Scoop a 1/4 cup of tempeh filling onto the tortilla. Sprinkle some cheese on top, roll it up nice and tight, and place it,  seam down, in the baking dish. Continue with all the tortillas, packing them in tight side by side.

Pour the remaining sauce (there should be a lot left) over the enchiladas, sprinkle the remaining cheese, and bake for 15 minutes. Easy, right?

Note: The enchilada sauce might seem too watery at first but don’t worry! It will thicken while in the oven.

We made some guacamole (1 avocado, 1 tomato, 1/4 cup of red onion, juice of half a lime, 2 garlic cloves, salt and pepper) and used it to smother our enchiladas once they came out of the oven.

Other ideas: Add more vegetables to the filling! Red pepper, corn, black beans, even olives. This recipe as is makes a pretty standard filling that can 100% be dressed up with whatever else you have lying around the kitchen.