Some days are just so crazy but then again lately it seems like everyday is crazy hectic. Maybe that’s because my innocent little baby is tearing his three year birthday in a few months so he’s a curious and destructive Toddler. I can’t take my eyes off him for one second. He’s either bullying his older brother who is four, dumping toys out all over the house, climbing everywhere like a monkey, spilling liquids and foods everywhere or constantly trying to use my cooking utensils. I feel like he’s non-stop, well he actually is until he’s in bed by 8pm, then I finally get to finish whatever I need to. But by that time I don’t want to do anything except watch tv on our sofa.
Its a struggle to type up any recipes let alone take pictures and extra time to cook. I’ll get back to it again on the daily, I promise but for now I’ll just play catch-up. So here’s a quick meal I was able to make and my ENTIRE crew was able to devour {except my 4 year old but he had brown rice and veggie dogs so it wasn’t much of a hassle}. I figured the tempeh crumbles would be a nice substitute for taco meat instead of those BeefLess crumbles. Hope you enjoy!
Preparing the Pico De Gallo
Prepare the Pico de Gallo ahead of time. Dice a handful of grape and heirloom tomatoes {or whichever you have on hand}, ½ cup diced red onion {I was out so I just omitted it}, chop about ½ cup fresh cilantro, 1 lime juiced, ½ teaspoon garlic powder, himalayan salt and black pepper to taste. Cover and place it in the refrigerator to chill until ready to use.
Preparing the Seasoned Black Beans
Also, now is the time to prepare your choice of beans. Add 2 cans of black beans {or whichever bean you choose} to a small pot over medium heat. Add in the 2 tablespoons olive oil, 4-5 minced garlic, 2 diced shallots or 1 cup of onion and 2 teaspoons of taco seasoning or {2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon himalayan salt and ½ teaspoon black pepper}.
Preparing the Spicy Tempeh Crumbles
Next, tear the tempeh block with your hands. It will break into crumbles and then set it aside.
Next, add a tablespoon of oil to your skillet on medium high and add in either your shallot or onion {whichever preferred}. Cook about 3-4 minutes until slightly browned.
Then, add in your tempeh crumbles. Combine the crumbles with the onions and then let it cook about 5 minutes until it starts to turn a deep golden color.
While your tempeh is cooking, prepare your spice mix. In a small dish add in the chili powder, cumin, paprika, garlic and onion powder, dried oregano and cayenne pepper and mix to combine.
Then, once your crumbles have cooked about 5 minutes and darkened in color add in the water and spice mix.
Mix everything to fully incorporate and let it cook another 10-15 minutes. You want the crumbles to crisp up just enough. Add more water if needed to keep from sticking to the pan.
Assembling the Tempeh Crumble Bowls
For my bowls I prepared already cooked organic brown rice in a package {from Trader Joe’s freezer section}. It’s perfect for nights I need to throw together a quick family meal. Just slice a hole in the bag and place in the microwave for 3 minutes and it’s done. Prepare your rice or choice of grain {quinoa or couscous are other options}, slice up a few romaine lettuce leaves, mash a couple avocados {you could season it but everything else is already seasoned so if you’re in a pinch for time there’s no need}.
Then prepare and portion out your bowls. Add the cooked grain of choice, sliced romaine lettuce, the cooked tempeh crumbles, seasoned black beans {pinto or kidney beans are also other options that would work}, mashed avocado or slices, then top with the pico de gallo. Serve immediately and enjoy!
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
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- Handful Tomatoes {Grape, Cherry or Heirlooms}
- ½ cup Red Onion finely diced
- ½ cup Fresh Cilantro chopped
- ½ teaspoon Garlic Powder
- 1 Lime juiced
- 2 cans Black Beans {No-Salt}
- 2 tablespoons Extra Virgin Olive Oil
- 5 Cloves Garlic
- 2 Shallot diced or ½ cup Onions
- 2 teaspoons Taco Seasoning
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Sea Salt
- 1/2 teaspoon Ground Black Pepper
- 1 package Tempeh
- 1 tablespoon Avocado Oil
- 2 Shallot diced or ½ cup Onions
- 1/3 cup + Spring Water
- 2 teaspoons Chili Powder
- 1 teaspoon Ground Cumin
- ½ teaspoon Paprika
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Cayenne Pepper
- Sea Salt to taste
- Ground Black Pepper to taste
- Romaine Lettuce shredded
- 2 packages Brown Rice {microwaveable}
- 2 mini Avocado mashed
Ingredients
For the Pico De Gallo
For the Seasoned Black Beans
Alternative Black Bean Seasoning
For the Spicy Tempeh Crumbles
Other Toppings
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- Prepare the Pico de Gallo ahead of time. Dice a handful of grape and heirloom tomatoes {or whichever you have on hand}, ½ cup diced red onion {I was out so I just omitted it}, chop about ½ cup fresh cilantro, 1 lime juiced, ½ teaspoon garlic powder, himalayan salt and black pepper to taste. Cover and place it in the refrigerator to chill until ready to use.
- Also, now is the time to prepare your choice of beans. Add 2 cans of black beans {or whichever bean you choose} to a small pot over medium heat. Add in the 2 tablespoons olive oil, 5 minced garlic, 2 diced shallots or ½ cup of onion and 2 teaspoons of taco seasoning or {2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon himalayan salt and ½ teaspoon black pepper}.
- Next, tear the tempeh block with your hands. It will break into crumbles and then set it aside.
- Next, add a tablespoon of oil to your skillet on medium high and add in either your shallot or onion {whichever preferred}. Cook about 3-4 minutes until slightly browned.
- Then, add in your tempeh crumbles. Combine the crumbles with the onions and then let it cook about 5 minutes until it starts to turn a deep golden color.
- While your tempeh is cooking, prepare your spice mix. In a small dish add in the chili powder, cumin, paprika, garlic and onion powder, dried oregano and cayenne pepper and mix to combine.
- Then, once your crumbles have cooked about 5 minutes and darkened in color add in the water and spice mix.
- Mix everything to fully incorporate and let it cook another 10-15 minutes. You want the crumbles to crisp up just enough. Add more water if needed to keep from sticking to the pan.
- For my bowls I prepared already cooked organic brown rice in a package {from Trader Joe’s freezer section}. It’s perfect for nights I need to throw together a quick family meal. Just slice a hole in the bag and place in the microwave for 3 minutes and it’s done. Prepare your rice or choice of grain {quinoa or couscous are other options}, slice up a few romaine lettuce leaves, mash a couple avocados {you could season it but everything else is already seasoned so if you’re in a pinch for time there’s no need}.
- Then prepare and portion out your bowls. Add the cooked grain of choice, sliced romaine lettuce, the cooked tempeh crumbles, seasoned black beans {pinto or kidney beans are also other options that would work}, mashed avocado or slices, then top with the pico de gallo. Serve immediately and enjoy!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
