Quick & Easy Vegan Tempeh Tacos
This recipe is being provided to Raise Vegan on behalf of a partnership with Cory Warren from Lean Green DAD. The original post for this recipe can be found HERE. Thank you.
I LOVE Tacos! I think they’re one of the greatest gifts to man. These Awesome Vegan Tempeh Tacos are revolutionary!
Perfect for Taco Tuesday or Taco Any-day! This recipe is warm, hearty, and packed with a powerful plant protein punch in every bite! Give them a try at your next taco-inspired event!
These yummy Vegan Tempeh Tacos are
- meat-free
- full of plant-based protein!
- flavor packed
- a great addition to your next family night!
Quick & Easy Vegan Tempeh Tacos
Recipe Type: Lunch/Dinner
Author: Cory Warren – Lean Green DAD
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 6 servings
This recipe is being provided to Raise Vegan on behalf of a partnership with Cory Warren from Lean Green DAD. (leangreendad.com)
Ingredients
- 1 package of corn tortillas
- 1 package tempeh
- 2 tbsp water
- 1 cup frozen corn
- 1 can diced tomatoes
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp coriander
- 1 tsp paprika
- 1 tsp cumin
- 1 dash salt & pepper
- Shredded Cabbage Carrot Slaw
- 1/2 cup salsa
- 1/4 cup vegan mayo
Instructions
- In a large skillet heat the tempeh, water, corn, and tomatoes, over medium-high heat, for ten minutes. (break up your tempeh with a wooden spoon in the skillet to help it cook like crumbles)
- Stir the mixture often and add in the spices as the tempeh cooks.
- Heat the tortillas in the microwave for under fifteen seconds. Just until they are warm.
- Combine the salsa and the vegan mayo to make the sauce.
- After the taco mixture has cooked, spoon it onto the tortillas and top them with the slaw and the salsa-mayo dressing.
