Tempeh Vegan Taco "Meat"
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Servings
4 servings
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Calories
149 kcal
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Course
Main Course
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Cuisine
Mexican
Tempeh Vegan Taco "Meat"
Description
The Tempeh Vegan Taco "Meat" transforms tempeh into a flavorful, crumbled filling by first breaking the tempeh into small pieces or grinding it. Sautéed in olive oil with onion, it browns slightly before taco seasoning and water are added to infuse spices and moisture. Cooking until most water absorbs results in a well-coated plant-based crumble that mimics taco meat texture.
The seasoning imparts typical taco spices, giving a savory and slightly spicy flavor. The texture is crumbly yet tender enough to hold in tacos, fajitas, or salads. Olive oil adds richness, but can be substituted or omitted with water.
This mixture can be stored for up to three days refrigerated or frozen for three months. Adjust water content to maintain desired moisture and avoid dryness or excess liquid. The vegan taco meat pairs well with traditional Mexican toppings and shells. It offers a flexible base for vegan or vegetarian meals.
Using store-bought taco seasoning packet amounts simplifies preparation. Adding cornstarch creates a saucier consistency if preferred. Neutral oils can replace olive oil if needed. Store-bought seasoning streamlines consistent flavor.
Ingredients
- 8 oz or 250 g tempeh
- 1 tablespoon olive oil
- 1/2 yellow onion chopped
- 3 tablespoons taco seasoning the whole batch
- 1/3 cup water
Instructions
- Break tempeh with your fingers into little crumbles (see the video above for instructions) or simply grind it.
- Heat olive oil a large skillet or frying pan over medium-high heat. Add chopped onion and sautée for one or two minutes, then add the tempeh crumbles. Let them slightly brown for about 5 minutes, stirring occasionally.
- Add taco seasoning and water and let cook for 10 more minutes or until water is mostly adsorbed. Enjoy on tacos, tostadas, in burritos, enchiladas, fajitas or salads!
Notes
- Store cooked tempeh taco meat in an airtight container refrigerated up to 3 days or freeze for up to 3 months.
- Add water during cooking to maintain moisture; if too dry, stir in more, or evaporate excess liquid by cooking longer.
- Use 3 tablespoons of store-bought taco seasoning for consistent flavor and incorporate ½ teaspoon cornstarch with water to create a saucier texture if desired.
- Substitute olive oil with avocado or other neutral oils, or omit oil by adding water to the skillet for sautéing.
- This vegan taco meat is versatile for tacos, tostadas, burritos, enchiladas, fajitas, and salads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Sodium | 158mg | 7% |
| Potassium | 254mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 66mg | 7% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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