Karunya Krishnan

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High Protein Tempeh & Mushroom Taco Bowls!🌶️✨ If you’re looking for a high protein and delicious weekday meal prep, look no further, I used @LightLife tempeh, which has almost twice the protein per serving as tofu and combined it with cremini mushrooms and smoky spices. The recipe has almost 30 grams of protein and around 500 calories per serving. The best part is you can use the filling for tacos later in the week! Full recipe details below! Makes ~4 bowls Tempeh-Mushroom Filling: * 2 blocks Lightlife Tempeh (16 oz), crumbled * 8 oz cremini mushrooms, chopped * 1 small yellow onion, finely chopped * 4 garlic cloves, minced * 2 tbsp avocado or neutral oil * 1 tbsp soy sauce or tamari * 1 tbsp lime juice Spice Mix: * 1 tbsp smoked paprika * 1 tsp ground cumin * 2 tsp garlic powder * 1 tsp onion powder * Salt & black pepper to taste * Optional 1 tsp red chili powder or cayenne High-Protein Cilantro Cashew Crèma: * ½ cup raw cashews (soaked in hot water for 15–20 min) * ½ cup silken tofu * 2 tbsp nutritional yeast * ¼ cup water (adjust for desired thickness) * 1 garlic clove * ½ jalapeno pepper seeded * ¼ cup fresh cilantro * Juice of 1 lime * Salt to taste Cilantro Lime Brown Rice: * 1 cup uncooked brown rice (or ~2½–3 cups cooked) * 2 tbsp chopped fresh cilantro * Juice of 1 lime * Zest of ½ lime * Salt to taste Toppings & Additions: * 2 cups shredded purple cabbage dressed with lemon and salt * Pico de gallo * 1 cup black beans (¼ cup per bowl) * Extra cilantro + lime wedges Directions: 1. Cook the Brown Rice – stir in lime juice, lime zest, chopped cilantro and salt to taste 2. Make the High-Protein Cashew Crèma-  by blending all ingredients until smooth and creamy Season with salt and adjust consistency as needed. 3. Prepare the Taco Filling * In a large skillet, heat 1 tbsp oil over medium heat, mushrooms and Sauté 6–8 minutes until browned and moisture evaporates, add salt and set aside * In the same skillet, heat remaining 1 tbsp oil * Add chopped onion and sauté until translucent (~3–4 min). * Add minced garlic and cook for 1 minute more. * Add crumbled tempeh and cook 5–7 minutes until golden. * Stir in soy sauce, lime juice, spice mix, and cooked mushrooms. * Cook 2 more minutes to combine. 5. Assemble Each Bowl: * ~¾ cup cilantro lime brown rice * ~½ cup tempeh-mushroom mixture * ~¼ cup black beans * ~½ cup shredded purple cabbage * ~¼ cup pico de gallo * Drizzle with ~¼ of the crema * Garnish with cilantro and a lime wedge Enjoy!  #veganrecipes #tempeh #veganfood

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Love making memories with my little man ❤️✨🥺 #newmama #motherhood #vegantiktok #boymama

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What would you add? #vegan #sustainablefashion #sustainableliving #veganlife #veganfitness