Vegan Tempeh Tinga Tacos

Take classic chicken tinga and make it vegan! These Vegan Tempeh Tinga Tacos are an easy 30-minute weeknight dinner packed with protein, fiber, and flavor.

Course Main Course

Cuisine American, Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 278

Author Elizabeth

Equipment

Blender

Ingredients

1 Medium Yellow Onion peeled and sliced
4 Cloves Garlic minced
1-2 Chipotle Chilis in Adobo Sauce
1 15 Ounce Can Tomatoes
1 Cup Vegetable Broth
3 Tablespoons Maple Syrup
2 Teaspoons Cumin
1 Teaspoon Dried Oregano
2 8 Ounce Blocks Tempeh crumbled
1 Bay Leaf optional
1 15 Ounce Can Black Beans drained
Salt & Pepper to taste
Corn Tortillas to serve

Instructions

Sauté the onions in a non-stick pan, using a splash of vegetable broth if necessary to prevent sticking. Stir 5-7 minutes and then add the minced garlic. Cook an additional 1-2 minutes.
Transfer the onion and garlic to a blender or food processor along with the chipotle chili(s), tomatoes, remaining vegetable broth, maple syrup, cumin, and oregano. Blend until smooth. Taste and season with salt & pepper.
Pour the blended sauce back into the pot and add the crumbled tempeh and bay leaf. Stir to combine. Cook on medium for 8-10 minutes, until the tempeh is warm and the sauce is reduced.
Stir in the black beans and let cook 1-2 minutes, until warm. Taste again and season with salt & pepper.
Assemble the tacos and top with your favorite toppings. Serve and enjoy!

Video

Nutrition