This post may contain affiliate links, please see our privacy policy for details.

This Tempeh Enchilada Rice Skillet is the best one-pot vegan dinner recipe! Plenty of veggies, flavor-packed rice and crispy tempeh! Plus all of the tastiest plant-based toppings.

This Tempeh Enchilada Rice Skillet is the best one-pot vegan dinner recipe! Plenty of veggies, flavor-packed rice and crispy tempeh! Plus all of the tastiest plant-based toppings | ThisSavoryvegan.com #skilletdinner #vegandinnerideas #easydinnerideas

A one-pot recipe that has everything – crispy tempeh, tons of veggies, flavor-packed rice and all the best toppings. Serve this up with tortillas or chips on the side for the best vegan dinner!

Step One: Make the Tempeh

The tempeh is cooked in a simple sauce that doesn’t skimp on flavor. Here is what you need:

Cut the tempeh into 18 squares and add it to a bowl with the rest of the ingredients. Give everything a toss and heat a skillet over medium heat. Pour the tempeh and sauce into the skillet and let it cook until the tempeh is browned on one side. Flip and cook until the other side is browned. Use tongs to remove the tempeh from the skillet.

This Tempeh Enchilada Rice Skillet is the best one-pot vegan dinner recipe! Plenty of veggies, flavor-packed rice and crispy tempeh! Plus all of the tastiest plant-based toppings | ThisSavoryvegan.com #skilletdinner #vegandinnerideas #easydinnerideas

Step Two: Cook the Veggies & Rice

To the empty skillet add the onion, bell pepper, jalapeño and remaining taco seasoning and cook down for 3 minutes. Pour in the rice, enchilada sauce, salsa verde and broth. Stir to combine, bring to a boil, cover, lower the heat and simmer for 20 minutes.

Give the rice a stir and add the tempeh back to the skillet, cover and steam on low heat for another 20 minutes.

This Tempeh Enchilada Rice Skillet is the best one-pot vegan dinner recipe! Plenty of veggies, flavor-packed rice and crispy tempeh! Plus all of the tastiest plant-based toppings | ThisSavoryvegan.com #skilletdinner #vegandinnerideas #easydinnerideas

Serve it Up

Before serving, be sure to give the rice a taste – make sure the rice is cooked and the seasonings are where you want them.

Now, the fun part…toppings! I like to top this with vegan yogurt (or vegan sour cream), green onion, avocado and cilantro. Serve with lime wedges and plenty of corn chips on the side to scoop up all of the goodness.

This Tempeh Enchilada Rice Skillet is the best one-pot vegan dinner recipe! Plenty of veggies, flavor-packed rice and crispy tempeh! Plus all of the tastiest plant-based toppings | ThisSavoryvegan.com #skilletdinner #vegandinnerideas #easydinnerideas
This Tempeh Enchilada Rice Skillet is the best one-pot vegan dinner recipe! Plenty of veggies, flavor-packed rice and crispy tempeh! Plus all of the tastiest plant-based toppings | ThisSavoryvegan.com #skilletdinner #vegandinnerideas #easydinnerideas
This Tempeh Enchilada Rice Skillet is the best one-pot vegan dinner recipe! Plenty of veggies, flavor-packed rice and crispy tempeh! Plus all of the tastiest plant-based toppings | ThisSavoryvegan.com #skilletdinner #vegandinnerideas #easydinnerideas

Tempeh Enchilada Rice Skillet

Servings: 6
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
This Tempeh Enchilada Rice Skillet is the best one-pot vegan dinner recipe! Plenty of veggies, flavor-packed rice and crispy tempeh! Plus all of the tastiest plant-based toppings.
5 from 3 ratings

Ingredients

Equipment

Instructions
 

  • Combine tempeh, 2 tablespoons oil, chipotle peppers, 1 teaspoon taco seasoning & soy sauce in a bowl and toss to combine. Heat a skillet over medium heat and add the tempeh to the pan. Cook until browned on both sides – approx. 3 minutes per side. Remove the tempeh from the pan with tongs.
  • Add the onion, bell pepper, jalapeño and remaining taco seasoning to the empty pan and cook down for 3 minutes. Pour in the rice, enchilada sauce, salsa verde, broth, green chiles and black beans. Stir to combine, bring to a boil, cover, lower the heat and simmer for 20 minutes. Give the rice a stir and add the cream cheese. Stir until it is smooth and add the tempeh back to the skillet, cover and steam on low heat for another 20 minutes.
  • Taste and adjust seasonings as needed. Add optional toppings and serve with tortilla chips.

Video

Calories: 472kcal, Carbohydrates: 69g, Protein: 18g, Fat: 15g
Cuisine: Mexican
Course: Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
This Tempeh Enchilada Rice Skillet is the best one-pot vegan dinner recipe! Plenty of veggies, flavor-packed rice and crispy tempeh! Plus all of the tastiest plant-based toppings | ThisSavoryvegan.com #skilletdinner #vegandinnerideas #easydinnerideas