Easy Vegan Taco Skillet
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This one pan easy vegan taco skillet made with tempeh, black beans, quinoa, and canned tomato is a great weeknight-friendly dinner option. Top with melty vegan cheese shreds and serve with tortilla chips.
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Cook your tempeh in skillet with oil and spices.
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Remove the tempeh and cook vegetables in the same pan.
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Add canned tomatoes and quinoa. Bring to a simmer and cook until quinoa is tender.
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Add the rest of the ingredients and cook for another 3-5 minutes.
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Top with shredded cheese and place under broiler for 2-3 minutes to melt the cheese. Serve!
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Check out the link below for full recipe instructions, cooking tips, and nutrition information.
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