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A classic Mexican taco recipe turns into a vegan treat when you trade walnuts for the beef. Sounds crazy; tastes crazy-good.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

total:
30 mins
Servings:
4
Yield:
8 tacos
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add pepper and onion. Cook 3 to 5 minutes or until crisp-tender, stirring occasionally. Add the tempeh, garlic, Mexican seasoning blend, and salt. Cook 6 to 8 minutes, or until heated through and tempeh is lightly browned, stirring occasionally. Remove from heat. Stir in walnuts.

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  • Spread purchased guacamole over each tortilla, then top evenly with lettuce. Spoon warm tempeh mixture over lettuce. Top with salsa, cilantro, and cheese.

*

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

429 calories; fat 21g; cholesterol 15mg; saturated fat 5g; carbohydrates 41g; mono fat 2g; poly fat 4g; insoluble fiber 9g; sugars 6g; protein 20g; vitamin a 2404.7IU; vitamin c 89.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.3mg; folate 58.6mcg; vitamin b12 0.3mcg; sodium 668mg; potassium 208mg; calcium 267mg; iron 3.2mg.
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