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Vegan Taco Rice (Takoraisu)
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Vegan Taco Rice (Takoraisu)

This Vegan Taco Rice (Takoraisu) is a fusion of Tex-Mex and Japanese cuisine. For this popular Okinawan dish, I used taco flavored tempeh and beans.
Course Main Course
Cuisine vegan, gluten free
Keyword takoraisu, vegan taco rice
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 369kcal

Ingredients

Optional toppings:

Instructions

  • 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.

Notes

*If you are gluten free, be sure to read the label on the tempeh. Some are made with grains containing gluten. I buy one made with only soy.

Nutrition

Calories: 369kcal | Carbohydrates: 59g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 584mg | Potassium: 824mg | Fiber: 8g | Sugar: 4g | Vitamin A: 700IU | Vitamin C: 11.8mg | Calcium: 125mg | Iron: 4.3mg