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This smoky Vegan Taco Stuffed Avocado with Jalapeno Ranch recipe is perfect for your next taco night or Taco Tuesday. Made with tempeh as the meat substitute, this recipe is vegan-friendly, hearty, and perfect for any fiesta.

Vegan Taco Stuffed Avocado with Jalapeno Ranch [Vegan]

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Serves

3

Cooking Time

15

Ingredients You Need for Vegan Taco Stuffed Avocado with Jalapeno Ranch [Vegan]

For The Smoky Tempeh Meat:
  • 6 ounces of Smoky Tempeh Strips
  • 1 medium-sized onion
  • 3 cloves of garlic
  • 1 tablespoon Olive oil
  • 1 tablespoon Chili powder
  • 1 tablespoon Garlic powder
  • 1 tablespoon Cumin spice
  • 1 tablespoon Oregano
  • 1 teaspoon smoked paprika
  • Juice of 1 lime
  • 2 tablespoons Tomato paste

For the Jalapeno Ranch:

  • 1/2 cup vegan thick yogurt
  • 1/4 vegan sour cream
  • 1/4 cup chopped pickled jalapenos
  • 3 tablespoon Pickled jalapenos juice

Toppings/Additions:

  • 2–3 Large Avocados, halve and pitted
  • Chopped fresh cilantro and herbs
  • Chopped fresh tomatoes
  • Vegan crema (optional)
  • Vegan queso Fresco (optional)
  • Jalapeno Ranch

How to Prepare Vegan Taco Stuffed Avocado with Jalapeno Ranch [Vegan]

  1. First, prepare the Jalapeno Ranch by adding all the ingredients into a small bowl and stir till combined.  Place in the refrigerator while you prepare the rest of the dish.
  2. To a food processor, add the Smoky Tempeh and blend till a ground meat-like consistency develops.
  3. Grab a large cast-iron skillet and heat on medium-high heat.  To the skillet, add some olive oil.  Transfer the ground Smoky Tempeh to the skillet and cook for 4-5 minutes or until golden brown. Once cooked, remove from the skillet and set aside.
  4. While the Tempeh cooks, to the same food processor as before, blend the onion and garlic till you achieve a fine chop. This shouldn’t take long, try not to over-process. Add the onion and garlic to the previously used skillet and cook down the onions until translucent.  To the skillet, add all the spices and tomato paste.  Stir till everything is coated.  Add the tempeh back to the skillet and cook for another 3-4 minutes or until everything is well coated/combined.
  5. To prepare the final dish, begin by taking the halved of pitted avocados and removing just a little bit of the inside to create a well for the Taco “Meat”.
  6. Stuff each generously with the “Meat” and top with your desired toppings and a generous amount of Jalapeno Ranch!
  7. Enjoy!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Maria Koutsogiannis

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Maria’s fierce honesty and stripped-back approach to sharing her journey to self-love through overcoming an eating disorder has amassed a global following. By seeking a healthy relationship with food, Maria has become an industry leader. She creates alongside brands that align with her values and are innovators and industry pioneers like; Bob’s Red Mill, Chiquita, Field Roast, Facebook, and Good Catch Foods. Over the last five years as CEO of FoodByMaria, Maria has educated readers and inspired vegans and non-vegans alike to embrace vibrant, wholesome plant-based foods into their daily life. Her straightforward recipes are thoughtful, healthy, and nourishing while satisfying all cravings for classic comfort food and sweet indulgences.

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