Tempeh Enchilada Rice 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.
Equipment
Ingredients
- 1 8-ounce block tempeh cut into 18 squares
- 4 tablespoons oil separated
- 1-2 chipotle peppers in adobo chopped, to taste
- 1 packet taco seasoning separated
- 1 tablespoon low sodium soy sauce
- 1 red onion diced
- 2 bell peppers sliced
- 1 jalapeño diced
- 1 1/2 cups white rice dry
- 12 ounces red enchilada sauce
- 8 ounces salsa verde home-made or store bought
- 12 ounces broth
- 1 4-ounce can green chiles
- 1 15-ounce can black beans drained and rinsed
- 4 ounces vegan cream cheese
- green onions, cilantro, avocado, vegan yogurt, lime wedges optional toppings
- tortilla chips for serving
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
Nutrition
Calories: 472kcal | Carbohydrates: 69g | Protein: 18g | Fat: 15g