Vegan Tempeh-Walnut Tacos

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

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Vegan Tempeh-Walnut Tacos

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  • Makes: 4 servings
  • Serving Size: 2 tacos each
  • Makes: 8 tacos
  • Start to Finish: 30 mins

Vegan Tempeh-Walnut Tacos

Directions

  1. 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.
  2. Spread purchased guacamole over each tortilla, then top evenly with lettuce. Spoon warm tempeh mixture over lettuce. Top with salsa, cilantro, and cheese.

From the Test Kitchen

*

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

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Nutrition Facts (Vegan Tempeh-Walnut Tacos)

  • Per serving:
  • 429 kcal ,
  • 21 g fat
  • (5 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 15 mg chol. ,
  • 668 mg sodium ,
  • 41 g carb. ,
  • 9 g fiber ,
  • 6 g sugar ,
  • 20 g pro.

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