Vegan Taco Salad Bowls with Tempeh Walnut Taco Meat


Vegan Taco Salad Bowls with Tempeh Walnut Taco Meat -- mild, nutty tempeh marries toasty walnuts and classic taco seasonings in these simple, satisfying plant-based salad bowls that deliver loads of nostalgic flavor.


1 package tempeh
2 tablespoons extra virgin olive oil
1 cup raw walnuts (chopped)
1 teaspoon Chili Powder
1⁄2 teaspoon dried oregano
1⁄2 teaspoon Ground Cumin
1⁄2 teaspoon Garlic Powder
1⁄2 teaspoon Sea Salt
1⁄2 cup prepared salsa of your choice
1⁄2 cup sour cream (use dairy-free to keep vegan)
  hot sauce (to taste)


FOR SERVING: shredded lettuce, diced tomatoes, sliced avocado, sliced fresh jalapenos, pickled onions, cilantro, lime wedges.

To make the pickled onions, you need: 1 large red onion, thinly sliced, 1/2 cup white vinegar, 1/4 cup white sugar. Heat vinegar and sugar in a small saucepan (or microwave) until sugar is dissolved. Do not boil. In a small bowl, combine onions and vinegar mixture. Toss to combine. Transfer onions and liquid to a jar and allow to cool to room temp. Serve, or refrigerate and enjoy for up to a week.


To make the bowls:

  1. Bring a medium pot of water to a boil. Halve the tempeh into two equal pieces and boil 8 minutes. While tempeh par-boils, prepare veggie toppings. Stir together sour cream or yogurt and hot sauce, to taste.
  2. Preheat a large skillet over medium heat. Add olive oil, walnuts, chili powder, oregano, cumin, garlic powder and salt and toast until nuts and spices are fragrant, about 5 mins, stirring often. Drain boiled tempeh, lightly pat dry, and add to the pan with the walnuts, crushing with the back of a spoon to break into small crumbles. Add salsa and continue to cook until warmed through, another 5 mins.
  3. Pile bowls with shredded lettuce, then top with tempeh walnut taco meat, tomatoes, avocado, jalapeno, pickled onions, sour cream or yogurt mixture, cilantro and lime wedges. Serve with warmed tortillas, if desired. Enjoy!