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Meatless Monday: Veggie Tempeh Bowl (or Nachos!)
Prep Time: 35 Minutes | Total Time: 50 Minutes
Brittyn Coleman
By Brittyn Coleman
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We’re highlighting Meatless Mondays to kick off the New Year, courtesy of dietitian Brittyn Coleman. Check out the previous installments of the Sesame Buddha Bowl and Lentil Soup + Quinoa & Veggies, then check out this week’s recipe for plant-based meal inspo: Veggie Tempeh Bowl (or Nachos!).

Veggie Tempeh Bowl (or Nachos!)
(recipe name)
Serves
1 Serving
Prep Time
35 Minutes
Cook Time
50 Minutes
Ingredients

BASE + TOPPINGS

CASHEW QUESO

TEMPEH TACO MEAT

Instructions
  1. Rinse cashews thoroughly with cold water and place in a bowl. If soaking cashews overnight, cover cashews with enough cool water to cover. If quick soaking, boil water and pour over cashews to cover. Place a lid or plate on top of the bowl to retain heat.
  2. While cashews are soaking, start to prepare tempeh taco meat. Lightly spray a medium pan with avocado or vegetable oil. Use your hands to crumble tempeh into the pan over medium heat. In a small bowl, pour out ½ packet of taco seasoning and mix with 2-3 tbsp water (should be a thin paste). Set aside.
  3. Heat tempeh thoroughly and then pour in the taco seasoning sauce and mix thoroughly. Cook for 1-2 more minutes and set aside. Heat black beans over the stove in a small pot or in the microwave.
  4. Begin to prepare your plate with: ½ cup quinoa (or 12 corn chips) ½ cup black beans ¼ cup of the tempeh taco meat (1/4 block) 1 cup spinach (raw or sauteéd)
  5. Drain cashews and place in blender with the rest of the cashew queso ingredients and blend on high for 1-2 minutes. If using a Vitamix, you can place it on the “hot soup” setting to get it piping hot!
  6. Drizzle cashew queso over your prepared plate and top with pineapple salsa and avocado. Enjoy!
😋 From the Tasty Kitchen of Brittyn Coleman
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