This vegan lunch is by far my favorite. It’s easy to make, it’s a warm meal, and is full of flavor and spice. I also love that I can add vegan sour cream to it because I am a sour. cream. fiend.
✔️8 oz. tempeh
✔️3/4 cup cooked black beans, rinsed
✔️1 tbsp. olive oil
✔️1 tbsp. water
✔️1/4 cup tomato sauce
✔️6 cups romaine lettuce, chopped
✔️1 cup tomatoes
✔️1/4 cup red onion, chopped
✔️2 tbsp. cilantro
✔️1 avocado, sliced
✔️1 lime, sliced into wedges
✔️1 packet of taco seasoning (or a preferred mix of spices)
✔️1/4 tsp salt
✔️Non-dairy sour cream (optional)
✔️Tortilla chips or bowl (optional)
✔️Take tempeh out of the packaging and crumble (A potato masher works well for this). Heat oil over medium-high heat in a deep skillet.
✔️Add tempeh and cook for 3-4 minutes. Add tomato sauce, taco seasoning packet, and water and stir. Cook until most liquid is gone.
✔️Combine all ingredients in meal prep containers and cover. Lasts up to five days.
✔️The day of eating each bowl, slice avocado, squeeze lime, dip chips, enjoy!
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