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.
Servings: 6
Calories: 369kcal
Ingredients
- 4 cups cooked white rice
- ½ cup chopped onion
- 1 tablespoon olive oil
- 1 clove garlic minced
- 8 ounces gluten free tempeh* crumbled
- 15 ounces pinto beans
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 3 tablespoons tomato paste
- 2 tablespoons low sodium gluten free tamari
- ⅓ cup low sodium vegetable broth
- Salt and pepper
- 2 cups thinly chopped lettuce
- 2 cups chopped tomatoes
- Salsa
- Chopped Kalamata olives (optional)
Optional toppings:
Instructions
- Pour olive oil into a large pan. Heat on medium heat. Add chopped onions and cook until translucent.
- Add garlic and cook for 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, about 5 minutes.
- 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 that is made with only soy.
This recipe will last about 5 days in an airtight container in the fridge.
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
