When it comes to plant-based tacos, the world is your oyster. Case in point, our Vegan Tacos with Tempeh, which we recently made for (and devoured with) some omnivorous friends.

Before we go any further, let’s talk tempeh quick—it’s a fermented soy product, different than tofu in that it’s made up of whole soybeans. We used a three-grain variety in this recipe. If you can’t find tempeh at your local store, you could always substitute cooked/canned lentils or crumbled extra firm tofu.

Check out our Vegan Chili con Tempeh for another recipe featuring this protein-packed soy product and a more in-depth description.

What’s so good about our Vegan Tacos with Tempeh?

Aside from cumin, the key flavor component of our Vegan Tacos with Tempeh is a little can of chipotles in adobo. Chipotle peppers bring a smoky heat to the party, but be careful with them—a little goes a long way.

We used two peppers and a spoonful of adobo sauce, but if you’re not so keen on spice, maybe start with one and whatever adobo happens to stick to the pepper. Save the rest of the can to add some depth to another recipe.

If you’re looking for a shortcut, skip the chipotles and spices altogether and go with your favorite taco seasoning packet from the store.

Build-your-own vegan tacos

When we were racking our brains for what to make for our omnivorous friends, tacos came to mind as a fun do-it-yourself dinner option.

Aside from the “meat” of these Vegan Tacos with Tempeh, the fixings are open to interpretation. We went with classics including diced tomato, shredded lettuce, salsa and avocado. Hummus tagged in as a vegan substitute for both sour cream and cheese.

Bonus points: If you’ve got a gas stove like we do, heat your tortillas over the open flame, turning once to get some color on both sides. Stack the prepared tortillas and wrap them in a clean dishcloth to keep them warm as everyone moves through the assembly line.

We served these with rice and beans on the side, but you could even do a vegan burrito bowl night and skip the corn tortillas altogether.

Pair these with your favorite lawnmower beer, or a dry-hopped IPA and your DIY taco bar is complete.

After you’ve made these Vegan Tacos with Tempeh, try our Vegan Sweet Potato, Arugula & Black Bean Enchiladas. And if you like what you see, use the buttons below to share this recipe with your friends and family!

CategoryDinner, Food, Lunch

Vegan Tacos with Tempeh

Yields4 Servings

Tempeh Taco Filling
 1 yellow onion (diced)
 1 red pepper (diced)
 1 green pepper (diced)
 2 8 oz. blocks of tempeh (crumbled)
 3 cloves of garlic (minced)
 2 chipotle peppers in adobo (finely chopped)(start with one if you're sensitive to spice)
 1 tbsp ground cumin
 ½ tsp smoked paprika
 salt and pepper (to taste)
 1 cup vegetable broth (or water)
Taco Extras (all optional)
 12 corn tortillas (warmed up properly)
 diced tomatoes
 shredded lettuce
 avocado slices
 salsa
 vegan sour cream and/or hummus
 cilantro
 cooked rice
 black beans

Make the Tempeh Taco Filling
1

Heat a large, non-stick pan over medium high heat. When hot, add onion and red and green peppers and sauté for 3-5 minutes, until the onion turns translucent and the peppers start to soften.

2

To the pan, add the crumbled tempeh and cook for another 3-5 minutes, until the tempeh starts to take on some color and the onion and peppers are nice and tender.

3

Next, add the garlic, chipotles and spices and cook for 1-2 minutes, stirring frequently until fragrant and well-combined.

4

Finish the filling by adding the vegetable broth or water to the pan and taking a moment to scrape any stuck-on bits from the bottom of the pan. Bring to a boil and then turn the heat down, simmering the mixture until the broth/water reduces and creates a thick sauce.

Build your Vegan Tempeh Tacos
5

As the taco filling simmers, take the time to properly warm up the tortillas and set out the rest of the toppings you've selected.

6

Get the assembly line going, crack open a beer and enjoy!

Ingredients

Tempeh Taco Filling
 1 yellow onion (diced)
 1 red pepper (diced)
 1 green pepper (diced)
 2 8 oz. blocks of tempeh (crumbled)
 3 cloves of garlic (minced)
 2 chipotle peppers in adobo (finely chopped)(start with one if you're sensitive to spice)
 1 tbsp ground cumin
 ½ tsp smoked paprika
 salt and pepper (to taste)
 1 cup vegetable broth (or water)
Taco Extras (all optional)
 12 corn tortillas (warmed up properly)
 diced tomatoes
 shredded lettuce
 avocado slices
 salsa
 vegan sour cream and/or hummus
 cilantro
 cooked rice
 black beans

Directions

Make the Tempeh Taco Filling
1

Heat a large, non-stick pan over medium high heat. When hot, add onion and red and green peppers and sauté for 3-5 minutes, until the onion turns translucent and the peppers start to soften.

2

To the pan, add the crumbled tempeh and cook for another 3-5 minutes, until the tempeh starts to take on some color and the onion and peppers are nice and tender.

3

Next, add the garlic, chipotles and spices and cook for 1-2 minutes, stirring frequently until fragrant and well-combined.

4

Finish the filling by adding the vegetable broth or water to the pan and taking a moment to scrape any stuck-on bits from the bottom of the pan. Bring to a boil and then turn the heat down, simmering the mixture until the broth/water reduces and creates a thick sauce.

Build your Vegan Tempeh Tacos
5

As the taco filling simmers, take the time to properly warm up the tortillas and set out the rest of the toppings you've selected.

6

Get the assembly line going, crack open a beer and enjoy!

Vegan Tacos with Tempeh
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