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    Home » Grateful Grazer

    Published: Jan 12, 2016 · Modified: Mar 13, 2022 by Stephanie McKercher, RDN · 9 Comments

    Favorite Vegan Tempeh Tacos and Burritos

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    Vegan tempeh tacos and burritos are a favorite healthy, plant-based weeknight meal.  Quick, filling, and (of course) delicious too, this meal has all the makings of a heathy homemade staple.

    Vegan tempeh tacos and burritos are a favorite healthy, plant-based weeknight meal. Quick, filling, and (of course) delicious too, this meal has all the makings of a heathy homemade staple.

    There's just something really yummy and comforting about crumbled tempeh with veggies on a warm tortilla.  But if you're not into fermented soybeans like I am, you could also substitute with black and/or pinto beans...or really any other protein source you'd like.

    (Use beans if you can't find tempeh in your grocery store - but it should be in the refrigerated, vegetarian section, by the tofu.)

    Vegan tempeh tacos and burritos are a favorite healthy, plant-based weeknight meal. Quick, filling, and (of course) delicious too, this meal has all the makings of a heathy homemade staple.

    Versatility is another awesome thing about tacos, so feel free to mix up the vegetables if I left out one of your favorites.  Red onions, chili pepper, grape tomatoes, and green onions have pretty much become taco-filling-staples here in my home.

    As for toppings, avocado is definitely a must.

    Vegan tempeh tacos and burritos are a favorite healthy, plant-based weeknight meal. Quick, filling, and (of course) delicious too, this meal has all the makings of a heathy homemade staple.

    Served with whole grain or corn tortillas and more fresh veggies for topping, this meal provides a balanced amount of fiber/complex carbohydrates, healthy fats, and protein.

    Fermented soy is also a source of beneficial phytonutrients called soy isoflavones, often studied for their anti-cancer properties.  Genestein, for example, has been shown to inhibit metastasis (the spread of cancer cells) even when given at levels found in food.  (No supplement needed.)

    (BTW, if you're concerned about the safety of soy and/or phytoestrogens, this is a great resource.)

    Vegan tempeh tacos and burritos are a favorite healthy, plant-based weeknight meal. Quick, filling, and (of course) delicious too, this meal has all the makings of a heathy homemade staple.Tempeh tacos are my go-to's on nights when I'm not totally in the mood to cook but still want something really healthy and delicious.

    These ones are ready in 15 minutes - 10 if you chop your veggies ahead of time.

    My recipe makes a pretty large batch because I like to use leftovers on salad, pizza, or more tacos.

    Always room for more tacos...

    Favorite Vegan Tempeh Taco Filling

    Tempeh is combined with onion, chili pepper, and tomatoes with lots of Mexican flavor from dried spices. Use it in tacos, burritos, tostadas, enchiladas, and more.
    5 from 1 vote
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    Course: entree
    Cuisine: gluten-free, Mexican, vegan
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4 -6 people
    Author: Steph McKercher, RDN | The Grateful Grazer

    Ingredients

    • 1 tablespoon coconut oil
    • 1 small red onion diced
    • ½ cup quartered grape tomatoes
    • 2 blocks of tempeh crumbled (can sub with black beans)
    • 1 serano pepper or chili pepper of choice
    • 1 tablespoon nutritional yeast optional but recommended for some cheesy flavor
    • 2 teaspoon cumin
    • 1 teaspoon coriander
    • 1 teaspoon paprika
    • 1 teaspoon garlic powder
    • salt
    • Zest and juice of ½ lime
    • ¼ cup chopped green onions
    • Serve with tortillas and top with avocado greens, fresh cilantro, salsa, etc. as desired.

    Instructions

    • Heat oil over medium heat. Add onion and cook 4-5 minutes. Add tempeh crumbles, tomato, pepper, spices, and lime and cook until warmed through, another 4-5 minutes. Remove from heat and top with green onions.
    • Serve with warm whole grain or corn tortillas, sliced avocado, chopped spinach, fresh salsa, and/or cilantro.
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    [Tweet "Try @gratefulgrazer's Favorite Vegan Tempeh Taco Filling"]

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    Comments

    1. Sonali- The Foodie Physician says

      January 12, 2016 at 3:36 pm

      These look AMAZING! My vegan brother-in-law and his girlfriend are coming to visit soon- these would be perfect to make for them!

      Reply
      • Steph | The Grateful Grazer says

        January 12, 2016 at 3:39 pm

        Thanks so much, Sonali! That's so awesome - let me know how you like them! 🙂

        Reply
    2. Elizabeth Shaw says

      January 12, 2016 at 8:32 am

      I love this, and yes, there's always room for more tacos! Great photography on these!!

      Reply
      • Steph | The Grateful Grazer says

        January 12, 2016 at 8:34 am

        Thanks, Elizabeth! The tacos really inspired me artistically, I guess! 😉

        Reply
    3. Chelsey says

      January 12, 2016 at 8:24 am

      I just made a tofu taco "meat" filling that I'm obsessed with and have re-made several times, but now I MUST try tempeh! Your photos are BEAUTIFUL, I want to eat a taco for breakfast 😉

      Reply
      • Steph | The Grateful Grazer says

        January 12, 2016 at 8:26 am

        Thanks so much, Chelsey! Tofu would also work here but for me, it's all about the tempeh when it comes to tacos. Also, I totally condone tacos for breakfast. 😉

        Reply
    4. Hannah @CleanEatingVeggieGirl says

      January 12, 2016 at 8:18 am

      This looks SO good! I am not eating soy right now, but I used to be a big-time tempeh eating and miss it so much. It is delicious! Gorgeous pictures, too 🙂

      Reply
      • Steph | The Grateful Grazer says

        January 12, 2016 at 8:20 am

        Thanks so much, Hannah! You can definitely make this recipe with black or pinto beans if you prefer. I do it all the time to shake things up. 🙂

        Reply

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    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

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