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Vegan Tempeh Taco Meat

Flavor-packed vegan Tempeh Taco Meat with smoky spices and the perfect texture (and it’s ready on the stove in under 15 minutes)!

Vegan tempeh taco meat in saute pan on white background

Life is too short for bad tacos. I wish past-Sarah was aware of this, back when she would throw the contents of her fridge onto a tortilla and call it a taco. But now that present-Sarah knows how to make the best ever taco meat using tempeh, there will never be a bad taco again.

And I’m not exaggerating when I say just how good this taco meat is. I mean you can make taco meat out of anything…quinoa, walnuts, tofu, it’s all been done. But tempeh is my favorite for it’s slightly chewy texture, flavor absorbing power, and ease of use.

Grated tempeh lays the base, giving this vegan taco meat the perfectly chewy texture (unlike tofu, which tends to fall flat in the texture department). It’s seasoned with a quick blend of spices (including smoked paprika for that addictive smoky flavor), and tied together with tomato paste!

Vegan tempeh taco meat in taco shell on white background

What goes into this tempeh taco meat?

  • Tempeh: Grated using a box grater to create the perfect vegan “ground meat”. More on the wonders of tempeh here.
  • Oil: We’ll brown the tempeh slightly in oil, but you can leave out the oil if you need to. Just be sure to use a nonstick skillet!
  • Spices: Cumin, chili powder, smoked paprika lay down some serious flavor. Adjust as needed to suit your taste!
  • Tomato paste: Tomato paste is the glue holding it all together, giving a rich color and umami flavor.
Grated tempeh for tempeh taco meat
Vegan tempeh taco meat in saute pan on white background

How to serve this tempeh taco meat:

Vegan tempeh taco meat in bowl on white background

Tempeh Taco Meat

Flavor-packed vegan Tempeh Taco Meat with smoky spices and the perfect texture (and it’s ready on the stove in under 15 minutes)!

Course Main Dishes
Cuisine Mexican
Keyword taco meat, vegan taco meat, vegetarian taco meat
Diet Gluten-Free, Vegan, Vegetarian
Occasion Birthdays, Cinco de Mayo, Game Day
Time 15 minutes or less, 30 minutes or less, 45 minutes or less
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 cups
Calories 99 kcal
Author Live Eat Learn

Ingredients

  • 1 8-oz package tempeh 226 g
  • 1 Tbsp olive oil 15 mL
  • 1 tsp each cumin and chili powder
  • 1/2 tsp each salt and smoked paprika
  • 1 clove garlic
  • 2 Tbsp tomato paste 30 g
  • 1 Tbsp water 15 mL

Instructions

  1. Cook Tempeh: Roughly grate tempeh using a box grater. Heat oil in a large saute pan over medium/high heat, then add tempeh. Cook until golden brown, about 5 minutes.

  2. Flavor: Stir in remaining ingredients. Continue cooking for 5 minutes, until the sourness from the tomato paste cooks out.

Nutrition Facts
Tempeh Taco Meat
Amount Per Serving (0.5 cup)
Calories 99 Calories from Fat 59
% Daily Value*
Total Fat 6.5g 10%
Saturated Fat 1.2g 6%
Sodium 203mg 8%
Potassium 218mg 6%
Total Carbohydrates 4.9g 2%
Dietary Fiber 0.3g 1%
Sugars 0.7g
Protein 7.3g 15%
Calcium 4%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks so much for dropping by and for making easy vegan recipes like this Tempeh Taco Meat possible! Be sure to snap a photo and tag #liveeatlearn on Instagram is you give it a go.

Flavor-packed vegan Tempeh Taco Meat recipe with smoky spices and the perfect texture (and it's ready on the stove in under 15 minutes)! An easy Mexican Taco Tuesday recipe for vegetarian and vegan dinners. #veganrecipes #vegetarianrecipes #glutenfreerecipes #tempeh #tacos #mexicanfood #mexicanrecipes

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