Vegan Tempeh Taco Recipe
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
4 people
-
Calories
622 kcal
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Course
Main Course
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Cuisine
Mexican
Vegan Tempeh Taco Recipe
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These easy Vegan Tempeh Tacos are perfectly seasoned and satisfying. They make a hearty and protein-rich meal for busy weeknights or a healthy option for summer entertaining.
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Ingredients
For the queso sauce
- ½ c cashews
- ½ teaspoon garlic powder
- ¼ tsp onion powder
- ½ tablespoon nutritional yeast
- 1 ½ teaspoon apple cider vinegar
- 1 ½ tablespoon lime juice
- ⅓ c water
- ¼ teaspoon salt
- 1 small tomato finely chopped
- 1 Jalapeño finely minced
For the Tempeh filling
- 8 oz tempeh cut in cubes
- 1 tablespoon chili powder
- 2 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon Coriander
- ¼ teaspoon oregano
- 1 teaspoon garlic powder
- 1 tablespoon red wine vinegar
- 2 tablespoon water
- 3 tablespoon olive oil
- 1 ½ tablespoon tamari
- 1 tablespoon maple syrup
- ¼ teaspoon salt
For the tacos
- 8 tortilla
- 2 ½ c red cabbage shredded
- 8 tablespoon vegan sour cream or queso sauce recipe follows
- ½ c cilantro chopped
Instructions
Prepare a vegan Queso (skip the following 3 steps if you have a store-bought vegan Queso)
- Place cashews in a medium bowl and cover them with 1 cup of boiled water. Alternatively, you can boil the cashews in a small pot for 10 minutes. Drain.
Process the cashews in a food processor
- In a bowl of food processor add drained cashews, garlic powder, onion powder, nutritional yeast, apple cider vinegar, lime juice, water and salt. Process until the sauce is creamy and smooth. Adjust the seasoning to your liking.
Add tomato and jalapeño to the sauce
- Transfer the sauce into a small bowl and stir in finely chopped 2 tablespoon of tomato and 1 teaspoon of jalapeño. Set aside.
Prepare the red cabbage slaw
- Using a long knife or a mandoline slicer, thinly slice the cabbage.
Squeeze the cabbage
- Add sliced cabbage in a large bowl and add ¼ teaspoon of salt. Lightly squeeze the cabbage with your hands to soften it. Add 1 tablespoon of olive oil, mix and set aside while you prepare tempeh taco filling.
Prepare the tempeh taco filling
- Cover the bottom of a medium saucepan with 2 inches of water. Set the saucepan over medium heat and bring to a simmer. Arrange the tempeh cubes in a steamer basket. Set the steamer basket in the saucepan and cover with the lid. Steam the tempeh for 10 minutes.
Combine taco seasoning
- Meanwhile, in a medium bowl whisk chili powder, smoked paprika, cumin, coriander, oregano, garlic powder, vinegar, water, 1 tablespoon of oil, Tamari and Maple syrup.
Combine steamed tempeh and the seasoning
- Add steamed Tempeh into a bowl and use a fork to crumble it into small "ground meat like" pieces. At this point you can either leave Tempeh to marinate for 30 minutes or if you're in a rush, cook it right away.
Cook Tempeh "meat"
- Heat 1 tablespoon of olive oil in a 12-inch skillet and over medium heat. Add Tempeh along with all the spice mix and cook stirring occasionally for 10 minutes. If Tempeh starts to stick, add 2-3 tablespoon of water.
Assemble the tempeh tacos
- Heat the tortillas over an open flame or in a dry pan. Spoon 1 tablespoon of Vegan queso sauce in the center of Tortilla. Add about ⅓ cup of cooked Tempeh, ⅓ cup of shredded cabbage and 1 tablespoon of cilantro. Drizzle with more queso sauce if desired and serve warm.
Notes
- If you don't have a steamer basket, you can also boil the tempeh. Fill a small pot with 1 cup of water, add tempeh, cover the pot with the lid and simmer for 10 minutes. Then, drain the tempeh and continue to the next step.
- You can also marinate the tempeh ahead of time. Just coat the tempeh in spices, place the bowl a fridge and then finish cooking just before the meal time rolls around.
- Refrigerating: Place your leftover vegan taco meat in an airtight container and it can be kept in the fridge for up to five days. Ingredients like avocados, lettuce, and tomatoes should be stored separately to maintain their freshness.
- Reheating: Heat a large skillet over medium heat. Add your vegan taco meat and cook until it's heated through, stirring occasionally. Warm your tortillas in a separate skillet or directly over the flame if you have a gas stove. Then, simply assemble your tacos with your desired toppings like salsa, guacamole, vegan cheese, and cilantro.
- Freezing: Unfortunately, freezing is not recommended for this vegan tacos recipe. While the vegan taco meat might freeze well, the other ingredients like the tortillas, avocados, and tomatoes may not retain their texture once thawed.
Nutrition Information
Show Details
Serving
1taco
Calories
622kcal
(31%)
Carbohydrates
62g
(21%)
Protein
22g
(44%)
Fat
34g
(52%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
9g
Monounsaturated Fat
14g
Sodium
1321mg
(55%)
Potassium
767mg
(22%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
2080IU
(42%)
Vitamin C
41mg
(46%)
Calcium
213mg
(21%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 622kcal | 31% |
| Carbohydrates | 62g | 21% |
| Protein | 22g | 44% |
| Fat | 34g | 52% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 14g | 70% |
| Sodium | 1321mg | 55% |
| Potassium | 767mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 2080IU | 42% |
| Vitamin C | 41mg | 46% |
| Calcium | 213mg | 21% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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