Name: Smokey Tempeh Tacos (Vegan)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: (1) 8oz package of tempeh; 1 small yellow onion; ½ teaspoon of kosher salt; Water; 1 small jalapeno, small diced (seeds and ribs removed); ½ cup (65 grams) of chopped pecans; 2½ teaspoons of chili powder; 2 teaspoons of ground cumin; 1 teaspoon of garlic powder; ½ teaspoon of oregano; ½ teaspoon of smoked paprika; 1 tablespoon of coconut sugar; 1 tablespoon of tamari; ½ cup of chunky salsa; ½ teaspoon of liquid smoke; The juice from ½ a lime; 6-8 of your favorite tortillas

Smokey Tempeh Tacos (Vegan)

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Smokey-sweet with all the spices and just the right texture, this vegan tempeh taco meat recipe will sweep you off your taco loving feet.

This blog post is a shout-out to my friend, Ashley Madden, of @riseshinecook and her inspiring new cookbook, The Plant-Based Cookbook. Ashley’s stunning photography, approachable recipes, and no-fail flavor combinations will get you excited to create vegan meals in your kitchen. The recipe that I’ve chosen to highlight is her Tuesday Tempeh Taco recipe (found on page 151). I’ve adapted it slightly to add my own creative twist and to spread more taco love.

So, let’s talk about tempeh and tacos. I’ve been on the hunt for the ultimate vegan taco meat recipe and have been testing my little heart out. The best texture, flavor, and easy to use “meat”, I’ve concluded, is tempeh. Tempeh, which is a plant-based protein made from fermented soybeans, has a mild nutty flavor and satisfying mouthfeel. It comes in handy 8 oz. packages that are just the right size for 6-8 loaded tacos. But tempeh’s true superpower is its ability to absorb flavor.

The flavorful combination of spices in this smoky tempeh taco recipe are similar to what you might find in an off-the-shelf taco flavor packet. These spices, tempered with a bit of coconut sugar, are all brought together with meaty pecans, chunky salsa and liquid smoke.

One trick I’ve used when working with tempeh is to freeze it first. This mellows the chewiness of the soybeans and keeps it fresh. I also enjoy using the 3-grain tempeh from lightlife for its meaty texture and mild flavor. There are 2 ways to chop up your tempeh. One is to use a knife and finely chop it, by hand, on a cutting board. The other is to break it up into pieces and pulse it in a food processor (not a blender). Both work great.

Another trick for making a thick and rich sauce is to add water, a tablespoon at a time if the “meat” begins to dry out. Tempeh absorbs liquid like a sponge, so don’t be afraid to put that moisture right back in. If your sauce is looking a bit thin, just cook it down until it is rich and thick. They’re so delicious, once you try smoky tempeh tacos, every Tuesday will be taco Tuesday!

Why you’ll love this vegan taco recipe:

o Full of plant-based protein

o Rich, meaty, and loaded with flavor

o Weeknight friendly, cooks in under 30 minutes

If you like this recipe, please give it a 5-star rating in the recipe card below. It’s also fun to see your creations on Instagram. Please share and tag me @vegeta.full. And, if you want to save this recipe for later, be sure to pin it on Pinterest!