tempeh taco meat

Hearty and protein-packed vegan Tempeh Tacos with chili spices, sweet potato and lime. Sweet and smoky, they&#039;re filling, flavorful and ready in 25 minutes!

Tempeh Tacos

water

maple syrup

chili powder

liquid

smoked paprika

cumin

garlic powder

onion powder

sweet potato (scrubbed)

extra virgin olive oil

tempeh (I used Lightlife Original)

soy sauce

Corn or flour tortillas

Toppings: (diced avocado, thinly sliced jalapeño, chopped fresh cilantro, salsa)

In a small mixing bowl or larger liquid measuring cup, whisk together the water, lime zest, lime juice, maple syrup, chili powder, liquid smoke, smoked paprika, cumin, garlic powder, and onion powder. Set aside.

With a box grater, plane-style grater, or the shredding blade of a food process, shred the sweet potato (no need to peel it). You should have about 2 heaping cups. Set aside.

Heat the oil in a large nonstick skillet over medium heat. Break the tempeh into small pieces. Cook, continuing to break it up, for 2 minutes until just turning golden. Fold in the sweet potato, dispersing it evenly with the tempeh. Stir in the soy sauce. Cook until the sweet potato begins to soften, about 4 minutes more.

While the sweet potato cooks, warm the tortillas. I like to spread them on a baking sheet and pop them into a 300 degree oven for a few minutes. You also can warm them in an ungreased skillet, cooking them for a minute or two on each side. If you&#039;d like to keep them warm for a longer period, stack them, then wrap them in foil until ready to serve or keep them wrapped in a 200 degree F oven.

Add the sauce. Let cook until the sauce has thickened slightly, about 3 more minutes. Taste and adjust seasoning as desired. Pile inside the warm tortillas, add any and all toppings, and enjoy!

Hands down THE BEST vegan taco meat made of tempeh that is as close as possible to the real thing. You just need 3 essential ingredients and 20 minutes to make this tried-and-true vegan meat recipe!

Tempeh Vegan Taco "Meat"

olive oil

onion

taco seasoning (the whole batch)

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!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1559914739/dtfhyu1hal87cdxl9ctb.mp4

Hands down THE BEST vegan taco meat made of tempeh that is as close as possible to the real thing. This 20-minute recipe only uses 3 essential ingredients!

Top 2 tempeh taco meat recipes from across the web

The most viewed tempeh taco meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Tempeh Tacos

Tempeh Vegan Taco "Meat"

Top 2 tempeh taco meat recipes from across the web

The most viewed tempeh taco meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tempeh Tacos

Tempeh Vegan Taco "Meat"

The most viewed tempeh taco meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine