Using three types of vegetables for a variety of flavors in your vegan tacos. Eating vegan tacos is a fun and easy way to improve your health while remaining flavorful. Tempeh is a great substitute with it’s meaty flavor and I often use it with a different combination of vegetables in my vegan tacos for original flavors.

30 min cook time, 4 min active time

Ingredients:

1 turnip, parsly or cumin seeds

1 yellow bell pepper

1 bunch swiss chard leaves

Tempeh, diced and soaked with tamari (gluten-free and preservative-free soy sauce)

Toppings:

cilantro

cultured vegetables

mini corn tortillas

Steps:

  1. Sauté diced turnips with seeds on medium heat in a large cast iron skillet (Medium heat 10 min)
  2. Move turnips to the side of the skillet and add yellow bell pepper to the middle of the pan and swiss chard on top. Cover with a lid. (Low heat 20 min)
  3. In a separate pan cook tempeh on high heat with oil till browned. Alternatively you could cook this first in the same pan before you make the turnips. But you must take the tempeh out of the pan while cooking turnips. Turnips must be cooked alone to avoid the turnips imparting their strong flavor to other ingredients.
  4. Warm tortillas in olive oil in separate pan, tear off cilantro leaves and place on top of tacos along with a bit of cilantro.