Vegan Tempeh Taco Salad

Vegan Tempeh Taco Salad

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Ingredients

  • 2 teaspoons extra virgin coconut or olive oil
  • 8 ounces tempeh
  • 1 tablespoon taco seasoning
  • 1/3 cup ketchup
  • 1/2 cup apple cider vinegar
  • 3 tablespoons coconut nectar, maple syrup, or honey
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1/3 cup organic sunflower oil
  • 14-ounce can black beans, drained & rinsed
  • 15 black olives, chopped
  • 1/2 cup sliced green onions
  • 2 medium heads of romaine lettuce, sliced
  • 1 cup cilantro, chopped
  • 1 - 2 cups tortilla chips
  • 1 avocado, sliced
  • to serve, optional; cherry tomatoes, roasted cherry tomatoes, lime, pickled red onions
Read the whole recipe on 101 Cookbooks