Vegan Taco

Feb 8

This taco bursts with flavors from spicy to acid to umami. It is perfect to celebrate the March Nutrition Month theme, Fueling the Future. Nutrition Month is a registered trademark of the Academy of Nutrition and Dietetics.

Vegetarian Taco

Yield 2

Author Judy Doherty

Prep time

10 Min

Total time

10 Min

Tempeh has come a long way since its earliest days of being compressed fermented soybeans. You can find artisan types made with all kinds of legumes and seeds. Once it is fried in a pan, it tastes like a rich, umami-laced, mushroom "scrapple" and takes on the flavors of any dish. This taco bursts with flavors from spicy to acid to umami.

Ingredients

2 medium flour tortillas
6 ounces tempeh, sliced
1 tsp canola oil
1/2 avocado
1/2 cup chopped tomato
1/4 cup chopped onion
1/2 chopped jalapeno pepper
1 tsp lime juice
1/4 cup grated carrots
1/2 cup lettuce
1 radish, sliced
1/4 cup green onion

Instructions

Fry the tempeh slices in oil over medium heat until warm and crispy. Finish with a splash of low-sodium Tamara or soy sauce. Remove from heat.
Heat the corn tortilla in a skillet over medium heat until toasted and warm.
Place the tortilla on a plate. Fill with all of the ingredients. Serve immediately.

Nutrition Facts

Calories

385.97 kcal

Fat

21.42 g

Sat. Fat

4.04 g

Carbs

33.9 g

Fiber

6.33 g

Net carbs

27.57 g

Sugar

4.9 g

Protein

20.37 g

Sodium

250.4 mg

Cholesterol

0 mg

tempeh

Vegan

American

Did you make this recipe?

Tag @foodandhealth on instagram and hashtag it # foodandhealthrecipes

Brought to you by (optional):

#03-2023

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com