Description

This Easy Vegan Taco Skillet is a flavorful, hearty one-pan meal perfect for a quick weeknight dinner. Packed with protein-rich tempeh, black beans, and quinoa, it’s loaded with vibrant veggies and seasoned with classic taco spices. Topped with melted vegan cheddar cheese and fresh cilantro, this skillet dish is not only delicious but also nutritious and satisfying.

Ingredients

Protein and Grains

8 oz. tempeh, crumbled
1/2 cup uncooked quinoa
1 (15 oz) can black beans, drained and rinsed

Vegetables

1/2 red onion, chopped
1 bell pepper (any color), chopped
1 zucchini, chopped
2 cloves garlic, minced
2/3 cup corn (fresh or frozen)

Liquids and Sauces

1 (14.5 oz) can diced fire-roasted tomatoes
1/2 cup salsa
3/4 cup vegetable broth

Fats and Flavorings

3 tablespoons olive oil
2 teaspoons cumin
1 teaspoon dried oregano
Salt and ground black pepper, to taste

Toppings

1 cup shredded vegan cheddar cheese
Chopped cilantro for garnish

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Instructions

Cook Tempeh: Heat 2 tablespoons of olive oil in a cast iron or non-stick skillet over medium heat. Add the crumbled tempeh along with cumin and oregano. Stir and cook until the tempeh is lightly browned and fragrant, about 5-7 minutes. Once cooked, transfer the tempeh to a bowl and set aside.
Sauté Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped red onion, bell pepper, and zucchini. Cook for 3-5 minutes or until the onion becomes translucent and the vegetables soften slightly.
Add Liquids and Quinoa: Stir in the minced garlic, diced fire-roasted tomatoes, salsa, vegetable broth, and uncooked quinoa. Increase heat slightly and bring the mixture to a simmer. Cover the skillet and cook for 15 minutes, stirring occasionally to prevent sticking, until quinoa is tender and has absorbed most of the liquid.
Combine Beans, Corn, and Tempeh: Remove the lid and stir in the drained black beans, corn, cooked tempeh, and season with salt and ground black pepper to taste. Continue cooking uncovered for another 2-3 minutes, allowing everything to heat through evenly.
Melt Vegan Cheese: Sprinkle shredded vegan cheddar cheese evenly over the skillet. Cook on low heat until the cheese is melted. If using an oven-safe skillet, you can place it under the broiler for 1-2 minutes to melt and lightly brown the cheese topping.
Garnish and Serve: Remove the skillet from heat and garnish the dish with chopped fresh cilantro. Serve warm as a delicious, wholesome vegan taco-inspired meal.

Notes

Tempeh can be replaced with tofu or extra beans for a different protein option.
Use gluten-free vegetable broth to make this recipe gluten free.
Fresh or frozen corn both work well; if using frozen, ensure it is thawed.
Adjust the salsa heat level based on your spice preference.
To melt vegan cheese faster, cover the skillet with a lid after sprinkling cheese.
Serve with warmed tortillas or over a bed of greens for a complete meal.