Spicy Mushroom and Tempeh Taco Salad with Spring Mix and Great Northern Beans

In a small town diner in the heart of America, two busy waitstaff were working the lunch rush. Mark was carrying a fresh spring mix salad, while Maria was bringing a plate of sizzling fajita toppings to a nearby table. In the chaos of the busy restaurant, the two collided, and their dishes mixed together.

At first, the duo was worried about the mess they had created, but upon inspection of the tasty concoction, they realized they had stumbled upon something unique. The mixture of fresh greens, grilled onions, and seasoned tempeh was something they had never seen before. They tasted it, and it was delicious. Mark and Maria shared their creation with the other waitstaff, and soon, the diner had a new signature dish that was a hit with the customers.

Mushroom and Tempeh Taco Salad with Spring Mix and Great Northern Beans became the pride of the diner and a must-try dish for every new visitor. The dish’s unusual blend of ingredients, inspired by classic Mexican flavors and American ingenuity, continues to be a popular dish, loved by locals and visitors alike. It just goes to show that sometimes, the best things come from unexpected places.

Spicy Mushroom and Tempeh Taco Salad with Spring Mix and Great Northern Beans

Print Recipe

This Mushroom and Tempeh Taco Salad with Spring Mix and Great Northern Beans is a healthy and flavorful vegan dish with a spicy kick.

Course Main Course, Salad

Cuisine American, Mexican

Diet Gluten Free, Vegan, Vegetarian

Servings 1 hungry person

Author Fork Folly

Ingredients

• 8 oz button mushrooms sliced
• ½ red onion sliced
• ½ pack of tempeh diced
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp cumin
• ½ tsp chili seasoning
• Salt and pepper to taste
• 1 tbsp oil such as vegetable or olive oil
• 2 cups chopped spring mix
• ½ cup cooked beans (I used Great Northern)
• ¼ cup fresh cilantro chopped
• ¼ cup salsa or diced fresh tomatoes, if available
• Optional: sliced avocado or guacamole

Instructions

• Heat the oil in a large skillet over medium-high heat.
• Add the diced tempeh to the skillet and cook for about 3-4 minutes, until lightly browned.
• Add the sliced mushrooms and red onion to the skillet and cook for 5-7 minutes, until the vegetables are tender.
• Sprinkle the garlic powder, onion powder, cumin, chili seasoning, salt, and pepper over the vegetables and stir well to combine.
• Cook for an additional 1-2 minutes, until the spices are fragrant.
• Assemble the taco salad by placing the chopped spring mix in a large bowl.
• Top with the cooked tempeh and mushroom mixture, Great Northern beans, cilantro, and salsa.
• If available, add some sliced avocado or guacamole on top for extra creaminess.
• Toss well to combine and serve immediately.

Review:

This salad could have used a lot more spice! I know that spice is subjective, but I think we can do better. It’s a really good base to build on. I wish I had some avocados and vegan sour cream to put on top as well–but alas, I’m all out.

I needed to use up some leftover ingredients so I nudged this forward pretty hard:

I’m cooking 8 oz of button mushrooms, 1/2 of a red onion, 1/2 pack of tempeh, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp cumin, 1/2 tsp chili seasoning. Could I make some sort of taco salad?

In the end, it sure was a salad, and it tasted a bit like tacos… but where’s the burn?