This recipe for Vegan Tacos is a quick and easy weeknight dinner for vegans and non-vegans alike. With plenty of taco flavor, these vegan tempeh tacos will not disappoint. Ready in just 20 minutes!
I've been making a version of this recipe for vegan tacos since I first became a vegan. I love it because it's so simple and packed with both protein and fiber.\
Tempeh makes such a great taco base - it's got that crumbly texture that ground beef has and it packs quite a punch of protein. Plus, since it's fermented, tempeh is also a great gut-friendly food.
I like adding some black beans to my tacos for a different texture and even more protein and fiber. People often serve their tacos with black beans, so why not just add them in?!
Step 1. In a non-stick pan, water sauté the red onion until just starting to soften.
Step 2. Add the crumbled tempeh, the entire can (including the liquid), garlic, and taco seasoning to the pan. Cook for 3-5 minutes until the tempeh and beans are warmed through.
Step 3. Serve with your favorite taco fixings. Enjoy!
Water sauteing is very similar to regular sauteing. Instead of adding oil, use a splash of water to keep the onion from sticking. Continue to cook as usual, adding another splash of water or two as needed to prevent sticking.
Use a black bean or chickpea tempeh instead of soy bean tempeh for a richer flavor
Thank you God for these tacos. Thank you for family dinners with our favorite recipes. Amen.
Loved these tacos? Try my other vegan tacos next:
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This recipe for Vegan Tacos is a quick and easy weeknight dinner for vegans and non-vegans alike. With plenty of taco flavor, these vegan tempeh tacos will not disappoint. Ready in just 20 minutes!
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