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Vegetarian Tempeh Tacos

vegetarian tacos recipe

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5 from 8 reviews

Ingredients

Scale
  • 1 tablespoon oil, plus a little more later
  • 1/2 cup minced onion
  • 1 package (8 ounces) tempeh
  • 1 teaspoon minced garlic
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 carrot, minced
  • 1 ear corn, kernels cut (or 1 cup frozen thawed corn kernels)
  • 1/2 poblano pepper, diced
  • 1 ounce dried mushrooms, chopped (or 1/4 cup diced fresh mushrooms)
  • 1/2 cup water or stock
  • 1 tablespoon liquid amino acids or soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lime juice
  • For serving: Tortillas, salsa, avocado, pico de gallo

Instructions

  1. Saute the onion and garlic in the oil over medium heat a few minutes until softened.
  2. Crumble in the tempeh and cook, breaking up into small chunks, for a few more minutes until beginning to brown. (You can also dice it finely)
  3. Add a little more oil if you need to, then the tomato paste and spices and fry 60 seconds.
  4. Add the vegetables, water, and seasoning and stir.
  5. Simmer uncovered 20 minutes until carrots are tender and seasonings have blended.
  6. Squeeze lime juice on jest before serving

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