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.
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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?!
Why I love this recipe for Vegan Tacos
- Dietary needs - these tacos are plant-based, gluten-free, dairy-free, oil-free, and sugar-free.
- SUPER quick - it takes about 20 minutes to whip up these tacos. So you can have dinner in no time
- High protein - tempeh and black beans are both packed with protein so you'll be feeling nice and full after eating a taco or two
- Tastes like real tacos - tempeh easily absorbs other flavors, so it really takes on the taco seasoning flavor. Plus, it has a texture similar to ground beef
Ingredient Notes & Substitutions
- Red Onion: you can also use a white or yellow onion.
- Tempeh: tempeh is a block of fermented soy beans. You can find it in the vegan section of the grocery store.
- Black Beans: a can of black beans is perfect in this recipe. Avoid draining it to keep all of the flavor from the juices in the tacos. If you want, you could use a different bean like pinto beans or chickpeas. Or omit the beans entirely.
- Garlic: optional but highly recommended - garlic gives the dish some extra flavor.
- Taco Seasoning: I used my 5-minute taco seasoning
- To serve: tortillas, lettuce, tomato, & red onion
How to make Vegan Tempeh Tacos
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!
FAQ & Expert Tips
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
This is a pretty generic taco base, so you can really make these tacos your own. Add vegan cheese, tomatoes, lettuce, avocado - whatever you love!
Store this taco meat in the refrigerator in an air-tight container. It will last for 5-7 days.
Recipe Prayer
Thank you God for these tacos. Thank you for family dinners with our favorite recipes. Amen.
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📖 Recipe
Vegan Tacos with Tempeh and Black Beans
Ingredients
- 1 Small Red Onion finely chopped
- 1 8 Ounce Block Tempeh crumbled
- 1 15 Ounce Can Black Beans
- 3 Cloves Garlic minced
- 3 Tablespoons Taco Seasoning
- To Serve: Tortillas or Taco Shells Lettuce, Tomato, Red Onion
Instructions
- In a non-stick pan, water sauté the red onion until just starting to soften.
- Add the crumbled tempeh, the entire can of black beans (including the liquid), garlic, and taco seasoning to the pan. Cook for 3-5 minutes until the tempeh and beans are warmed through.
- Serve with your favorite taco fixings. Enjoy!
Video
Nutrition
Nutrition information is an estimate.
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