Vegan Tempeh Taco Bake Ⓥ

INGREDIENTS:

• 2 cups of rice, cooked
• 1-15.5 oz can of black beans, drained & rinsed
• 1-15.25 oz can of corn
• 1-10 oz can Rotel
• 1 tbsp olive oil
• 1-8 oz block tempeh
• 3 cloves garlic, minced
• 1 white onion, chopped
• 1 bell pepper, chopped
• 1 & 1/2 tbsp taco seasoning
• 1 tbsp water
• 6 oz store bought vegan cashew queso or make mine: https://veganyogamomma.com/2022/01/11/cashew-queso/
• 7 oz vegan cheddar, I use @followyourheart
• Optional toppings: green onion, guacamole, vegan sour cream

METHOD:

• Preheat oven to 325°F. Spray a 9 X 13 deep baking dish lightly with cooking spray.
• Heat a pan on medium heat & add the olive oil, onions & peppers & sauté for a few minutes. Add the garlic, stir & sauté about another minute.
• Crumble the tempeh into the pan, add the taco seasoning & water & mix well. Cook for another couple of minutes, remove from heat & set aside.
• Layer in the deep baking dish: rice, beans, corn, Rotel, cooked tempeh mixture, cashew queso & vegan cheddar shreds. Bake for 25-30 minutes. Enjoy!