This high-protein taco filling has a meaty texture, is oil-free, and full of savory flavors! It's super versatile and can be used in enchiladas, burritos, nachos, tostadas and tacos. Add a drizzle of dairy-free queso and guacamole for extra yumminess!
Photo credit: Carolyn Vollmer
1 (8oz) block tempeh, steamed & crumbled
1 yellow onion, diced
1 red bell pepper, diced
1 tablespoon avocado oil (or vegetable broth or water)
4 garlic cloves
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon tomato paste
1 (4 oz) can green chilis
1 (15 oz) can red kidney beans (or black or pinto beans)
½ teaspoon sea salt, or to taste
Freshly ground black pepper
FOR SERVING, optional:
Salsa or tomatoes
Steam the tempeh: To remove bitterness from the tempeh, add to a medium skillet or saucepan filled with 2" of water. Cover and simmer over medium-low heat for a total of 10 minutes, flipping once at the 5 minute point. Remove from pan and rinse. Allow to cool then crumble into small pieces. Set aside.
Saute the veggies: While the tempeh is steaming, heat a large non-stick skillet over medium heat for 1-2 minutes. Add onions, bell pepper & a pinch of salt to the dry skillet and saute for about 8 minutes or until golden brown, stirring occasionally. If mixture starts to stick, add a tablespoon as needed of water or vegetable broth.
Stir in garlic, chili powder, cumin, oregano until fragrant, about 1 minute.
Stir in tomato paste & green chilis until all ingredients are well combined. Cook for about two minutes.
Increase heat to medium and add crumbled tempeh and beans, cooking 4-5 minutes, stirring occasionally.
Taste and adjust seasoning by adding more salt and pepper if needed.
Enjoy immediately or cool & refrigerate in an airtight container for up to 5 days.