tempeh casserole

This one pan easy vegan taco skillet made with tempeh, black beans, quinoa, and canned tomato is a great weeknight-friendly dinner option. Top with melty vegan cheese shreds and serve with tortilla chips.

Easy Vegan Taco Skillet

olive oil

tempeh (crumbled)

cumin

oregano

red onion, chopped

bell pepper (any color), chopped

zucchini, chopped

garlic,

(14.5 oz) can diced fire-roasted tomatoes

salsa

vegetable broth

quinoa

(15 oz) can black beans,

corn (fresh

Salt and black pepper (to taste)

vegan cheddar cheese

cilantro

Heat 2 tablespoons of the olive oil in a cast iron or non-stick skillet. Add the crumbled tempeh, cumin, and oregano. Stir and cook until tempeh is lightly browned, about 5-7 minutes. Transfer tempeh to a bowl and set aside.

Add the other 1 tablespoon of olive oil to the same skillet. Add the onion, bell pepper, and zucchini. Cook for 3-5 minutes or until onion is translucent.

Stir in the garlic, tomatoes, salsa, broth, and quinoa. Bring to a simmer and cover. Cook for 15 minutes, stirring occasionally.

Remove lid and stir in the black beans, corn, tempeh, and salt and pepper. Cook for another 2-3 minutes.

Sprinkle with vegan cheese and cook until cheese has melted on top. (If using an oven safe skillet, you can also place it under the broiler to melt the cheese at this point.)

Garnish with chopped cilantro and serve.

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Top 1 tempeh casserole recipes from across the web

The most viewed tempeh casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Vegan Taco Skillet

The most viewed tempeh casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine