Vegan Taco Rice (Takoraisu)

Ingredients: 4 cups cooked white rice ½ cup chopped onion 1 tablespoon olive oil 1 clove garlic minced 8 oz. gluten free tempeh* 15 oz. pinto beans

Ingredients: 4 cups cooked white rice ½ cup chopped onion 1 tablespoon olive oil 1 clove garlic minced 8 oz. gluten free tempeh* 15 oz. pinto beans

Ingredients: 2 teaspoons chili powder 1 teaspoon cumin 1 teaspoon cayenne pepper 3 tablespoons tomato paste 2 tablespoons low sodium gluten free tamari

Ingredients: 2 teaspoons chili powder 1 teaspoon cumin 1 teaspoon cayenne pepper 3 tablespoons tomato paste 2 tablespoons low sodium gluten free tamari

Ingredients: ⅓ cup low sodium vegetable broth Salt and pepper 2 cups thinly chopped lettuce 2 cups chopped tomatoes Salsa

Ingredients: ⅓ cup low sodium vegetable broth Salt and pepper 2 cups thinly chopped lettuce 2 cups chopped tomatoes Salsa

Ingredients: Chopped Kalamata olives optional Optional toppings: Vegan Sour Cream Guacamole

Ingredients: Chopped Kalamata olives optional Optional toppings: Vegan Sour Cream Guacamole

Put olive oil in a hot pan. Add chopped onion and cook on medium heat until translucent. Add garlic and cook about thirty seconds more.

Put olive oil in a hot pan. Add chopped onion and cook on medium heat until translucent. Add garlic and cook about thirty seconds more.

Add tempeh, pinto beans, chili powder, cumin, cayenne pepper, tomato paste, tamari, vegetable broth, salt, and pepper.

Cook until tempeh is browned and liquid is reduced. Serve over rice and chopped lettuce. Top with salsa, chopped tomatoes, and chopped Kalamata olives.

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