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Tempeh Fajita Salad

June 29, 2016 By Dianne 7 Comments

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Tempeh Fajita Salad >> Dianne's Vegan KitchenFajitas have always been a favorite of mine. This dish has everything I like about them, in the form of a salad, making it a great meal for hot summer evenings.

 

Tempeh Fajita Salad >> Dianne's Vegan KitchenSeveral years ago, I had just started a new job as an art director for a paper company, and I was invited to a manager’s meeting at a Tex-Mex restaurant. There were a few vegan friendly items on the menu, and I choose the vegetarian fajitas, hold the cheese and sour cream. I ordered first, and I noticed that everyone else ordered salads, but I didn’t think too much of it. Until the food arrived. While everyone else was delivered a bowl full of salad, I was brought do-it-yourself meal consisting of a sizzling platter full of vegetables, a tortilla warmer full of hot tortillas, a plate with guacamole and lettuce, bowls full of rice and beans, and a little dish of salsa. Talk about drawing attention to myself! My order took was spread out over about half of the table. I’m pretty sure I enjoyed my meal more than everyone else did theirs, and I’m guessing by the end of lunch, they were wishing they had ordered fajitas, too.

 

Tempeh Fajita Salad >> Dianne's Vegan KitchenWith that lunch meeting in mind, I’ve combined fajitas and a salad to create a Tempeh Fajita Salad. It has spicy tempeh, cooked veggies, avocado, and tortillas, but it’s served in a bowl along with lettuce and tomato. If you like your fajitas on the spicy side, serve your salads with salsa or hot sauce.

 

Tempeh Fajita Salad >> Dianne's Vegan Kitchen

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Tempeh Fajita Salad

Yields 2 large salads or 4 side salads
Author Dianne Wenz

Ingredients

  • ¼ cup vegetable stock
  • ¼ teaspoon chili powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cumin
  • ¼ teaspoon sea salt
  • pinch cayenne pepper optional
  • 1 8- ounce package tempeh sliced into thin strips
  • 3 teaspoons olive oil divided
  • 1 large onion halved and thinly sliced
  • 3 bell peppers seeds removed and thinly sliced
  • 2 tablespoons lime juice
  • 1 teaspoon agave
  • ½ cup cilantro chopped
  • 1 head of romaine shredded or thinly sliced, about 6 cups
  • 1 cup cherry or grape tomatoes sliced
  • 4 corn tortillas warmed
  • 1 medium-sized avocado sliced
  • Hot sauce optional, for serving

Instructions

  1. In a small bowl, mix the spices in with the vegetable stock. Place the tempeh in a shallow baking dish or pan, and pour the mixture over it. Gently toss to coat. Let marinate for two hours or so.
  2. Heat 1 teaspoon of olive oil in a pan over medium high heat. Add the tempeh strips and any remaining marinade and for about 10 minutes, flipping the pieces occasionally to brown each side. If the tempeh sticks, add a little more stock or a bit of water. When the tempeh had browned a little on each side, remove from the heat and place in a large bowl. Set aside.
  3. Add the onion pan. Cook for about five minutes, until fragrant and translucent.
  4. Add the peppers and cook until slightly softened, about another five minutes. If they stick, add a little stock or water.
  5. Remove the vegetables from heat and add them to the bowl with the tempeh.
  6. In a small bowl, whisk together the remaining olive oil with the agave, lime juice, and cilantro. Pour the mixture over the tempeh and vegetable mixture, gently tossing to coat.
  7. To serve, place the lettuce in a bowl with the tempeh vegetable mixture. Top with the tomatoes. Serve with tortillas, avocado, and hot sauce, if using.

Tempeh Fajita Salad >> Dianne's Vegan Kitchen

Filed Under: Vegan Recipes, Vegan Salad Recipes Tagged With: fajita salad, fajitas, gluten free, gluten-free food, gluten-free recipe, Plant-based food, plant-based recipe, Recipe, salad, summer salad, tempeh, vegan food, vegan recipe, Vegan Salad, vegetarian, Vegetarian Recipe

About Dianne

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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Reader Interactions

   

Comments

  1. Cadry says

    June 29, 2016 at 3:59 PM

    I love all of the spices in this fajita salad! It sounds like my kind of summer meal.

    Reply
    • Dianne says

      June 29, 2016 at 4:46 PM

      Thank you, Cadry! Enjoy!

      Reply
  2. Becky Striepe says

    July 1, 2016 at 11:03 AM

    This looks so good, Dianne! I love the salads you’ve been posting lately!

    Reply
    • Dianne says

      July 1, 2016 at 4:53 PM

      Thank you so much, Becky!

      Reply
  3. Kristina says

    July 4, 2016 at 1:33 PM

    would you believe there was a time I DID NOT LIKE fajitas? I know… don’t know what happened there. I love them now, and this sounds fantastic!

    Reply
    • Dianne says

      July 4, 2016 at 1:34 PM

      That’s crazy, Kristina! I’m glad you like them now. Thank you!

      Reply

Trackbacks

  1. Vegan News You Can Use (7/10/16) + JL news (catch-up) says:
    July 10, 2016 at 4:48 PM

    […] Tempeh Fajita Salad […]

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Dianne Wenz

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

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