Tempeh Taco Bowl (GF, oil-free, WFPB)

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Hey babes!

So, I’ve been thinking. When I go to find a recipe online, I’m not looking for a life story. I’m looking for a recipe that fits the ingredients I want to prepare. So, I’m going to stop boring you. If you want me to add in all the flavor and facts about the ingredients, I’ll add citations below. But let’s not kid ourselves, you’re here for the food.

I like tempeh in this bowl as the main protein because it’s both meaty and probiotic, but feel free to add any grain, veggies, and toppings you like. Please comment with questions and enjoy!

Tempeh Taco Bowl (GF, oil-free, WFPB)
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Tempeh Taco Bowl (GF, oil-free, WFPB)

Recipe by MonicaDifficulty: Easy
Servings

3

servings
Prep time

40

minutes
Cooking time

20

minutes

Ingredients

  • 1 package of tempeh, cut into cubes

  • Marinade

  • 1 Tbsp low sodium soy sauce

  • 1 Tbsp vegan worchestershire

  • 2 Tbsp vegetable broth

  • 1 tsp chili powder

  • 1/2 tsp garlic powder

  • 1/2 tsp oregano

  • 1/2 tsp cumin

  • 1 Tbsp adobe sauce

  • The rest

  • 1/2 onion, minced

  • 3-4 garlic cloves, minced

  • 4 cremini mushrooms, minced

  • 2 chipotle peppers in adobe sauce, minced

  • 8 oz tomato sauce

  • Vegetable broth as needed

  • Salt and pepper to taste

Directions

  • Mix marinade in bowl and toss tempeh. Refrigerate for at least thirty minutes.
  • Over medium heat in a large skillet, sauté onions and mushrooms in vegetable broth for 3-4 minutes, or until onions are translucent.
  • Add garlic and peppers and cook for a couple of minutes.
  • Add marinated tempeh and continue to cook for 5 minutes.
  • Add tomato sauce and additional broth (if needed), cook to bubbling for five more minutes.
  • Let cool for a minute off the heat to thicken, then enjoy!