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Straightforward Vegan Taco Skillet – Dietitian Debbie Dishes

This one pan straightforward 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 revealed on February 16, 2016, so I assumed it was time to present it a bit of bit of affection. Certainly one of my favourite recipes from the weblog!

This straightforward vegan taco skillet recipe is one among my favourite one pot dinner meals. Severely, you even cook dinner the quinoa in the identical skillet as every little thing else. We nearly at all times have a majority of the substances in our pantry so it’s an awesome 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 often. 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  • Child authorised – my one yr outdated liked this recipe!
vegan taco skillet ingredients with labels.

Ingredient Notes and Substitutions

  • Tempeh: tempeh is a plant-based protein made out of soy that works nice as an alternative choice to floor meat in recipes like this one! In the event 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 substances so no want to clean up an additional saucepan.
  • Tomatoes: Add a bunch of taste – I extremely counsel utilizing hearth roasted canned tomatoes if you could 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 possibly can additionally use canned kidney or pinto beans for this recipe.
  • Veggies (bell pepper, corn, zucchini): this dish can be nice with some chopped mushrooms. Add a chopped jalapeño to boost the recipes in case you like.
  • Cumin & Oregano: give this dish some additional taste. You could possibly additionally use a bit of taco seasoning as a substitute.

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. 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 underneath broiler on excessive for 2-3 minutes or till cheese has melted. Garnish with cilantro, sliced avocado, chopped purple onion. Serve with vegan bitter cream, sizzling sauce, and tortilla chips.

easy vegan taco skillet close up with wooden spoon.

Ceaselessly Requested Questions

Is that this taco skillet wholesome?

Sure! This vegan taco skillet recipe is full of plant-based protein and fiber. Consuming extra plant-based meals like this one will help decrease your threat of continual illness.

Is that this recipe gluten free?

Sure – this recipe is vegan and gluten free! Simply be sure that to double test the ingredient record in your tempeh as some manufacturers add grains to their tempeh which can imply that it comprises gluten.

Do I've to make this with tempeh?

Nope! You possibly can simply use 2 cans of black beans within the recipe in case you’d like. You could possibly additionally use floor seitan, floor Past Meat, or one other plant-based crumble product as a substitute.

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 solutions for a drink, an appetizer, and a dessert choice 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 sooner once you plan to make this dish.

Storage: Leftovers may be saved in an hermetic container within the fridge for as much as 3-4 days. You too can 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 too can reheat leftovers in an oven proof skillet within the oven at 350 levels Fahrenheit till warmed by means of.

Straightforward Vegan Taco Skillet

Created by: Dietitian Debbie


Delicacies Gluten-free, Mexican-Impressed, Vegetarian

This one pan straightforward 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.

Forestall your display from going darkish

Substances  

  • 3 tablespoons olive oil
  • 8 oz. tempeh crumbled
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1/2 purple 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 flippantly 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 sometimes.

  • 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 cook dinner till cheese has melted on prime. (If utilizing an oven protected skillet, you may also place it underneath 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 a substitute. 
  • Make Forward: Pre-chop all of the greens upfront and retailer within the fridge to make cooking time a lot sooner once you plan to make this dish.
  • Storage: Leftovers may be saved in an hermetic container within the fridge for as much as 3-4 days. You too can 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 too can reheat leftovers in an oven proof skillet within the oven at 350 levels Fahrenheit till warmed by means 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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