Vegan Tempeh Tacos
Quick smoky tempeh tacos with chipotle adobo, mushrooms, and peppers. Easy sauté, topping ideas, storage and swap tips.
The secret savory component to this dish is the chipotle chiles. Their smoky depth adds a delicious and hearty flavor to these tacos.
Submitted by: Stephanie S. from Milwaukee, WI
Yield: Serves 2-4
- Chipotle chiles in adobo add the deep smoky flavor that defines these tacos.
- Sauté tempeh, bell pepper, and portobello in olive oil, then finish with adobo juice and chopped chipotle.
- Serve on warmed tortillas with fresh toppings; store filling 4 days or freeze for longer.
Spices
Featured in this Recipe
Preparation Instructions:
Saute tempeh, red bell pepper, and portobello mushrooms in olive oil, partially covered, until portobellos begin to soften.
Stir in 1 tablespoon of juice from a can of Chipotle Chiles in Adobo Sauce, plus 1 chopped chile pepper from the can. Add salt and Adobo Seasoning, stir to combine.
Cook for an additional minute or two, stirring constantly so as to not burn the spices.
Serve on a warmed tortilla, garnished with your favorite toppings. I like to add sliced jalapeños, cilantro, and green onions.
thespicehouse.com
Frequently Asked Questions
How spicy are chipotle chiles and how can I reduce the heat?
Chipotles are smoky and can be moderately hot. The recipe uses 1 tablespoon of adobo juice and one chopped chile for balanced heat. To make it milder, remove seeds, use less adobo juice or fewer chiles, or add cooling toppings like avocado or a dairy free yogurt. For more heat, add extra chopped chiles or more adobo juice.
Can I substitute tempeh with tofu or beans?
Yes. Press firm tofu and crumble or slice it, then pan fry until golden. Or use canned black or pinto beans warmed through. Adjust cooking times since tofu and beans need less searing than tempeh.
How do I get a good texture and prevent tempeh from falling apart?
Slice tempeh into strips or crumble it depending on the texture you want. Steam tempeh for 7 to 10 minutes before cooking to reduce bitterness and help it absorb flavors. Sear in a hot pan without overcrowding and stir gently while finishing with the adobo.
How can I make these tacos gluten free or oil free?
Use corn tortillas or certified gluten free tortillas and check labels on seasonings. For oil free cooking, sauté in a splash of vegetable broth or water in a good nonstick pan, stirring often until vegetables soften.
How should I store and reheat leftovers?
Keep the cooled filling in an airtight container in the fridge for up to 4 days. Freeze for 2 to 3 months. Reheat in a skillet over medium heat until piping hot or microwave. Thaw frozen filling overnight in the fridge before reheating.
What toppings and sides pair best with these tacos?
Classic toppings include sliced jalapeños, cilantro, green onions, avocado, lime wedges, pickled onions, cabbage slaw, vegan crema, and pico de gallo. Serve with rice, beans, or a simple salad.
Can I prepare these tacos ahead of time for meal prep?
Yes. Cook the tempeh filling and store it separately from tortillas and fresh toppings. Keep fillings refrigerated up to 4 days. Rewarm the filling and warm tortillas right before serving to keep them from getting soggy.
How spicy are chipotle chiles and how can I reduce the heat?
Chipotles are smoky and can be moderately hot. The recipe uses 1 tablespoon of adobo juice and one chopped chile for balanced heat. To make it milder, remove seeds, use less adobo juice or fewer chiles, or add cooling toppings like avocado or a dairy free yogurt. For more heat, add extra chopped chiles or more adobo juice.
Can I substitute tempeh with tofu or beans?
Yes. Press firm tofu and crumble or slice it, then pan fry until golden. Or use canned black or pinto beans warmed through. Adjust cooking times since tofu and beans need less searing than tempeh.
How do I get a good texture and prevent tempeh from falling apart?
Slice tempeh into strips or crumble it depending on the texture you want. Steam tempeh for 7 to 10 minutes before cooking to reduce bitterness and help it absorb flavors. Sear in a hot pan without overcrowding and stir gently while finishing with the adobo.
How can I make these tacos gluten free or oil free?
Use corn tortillas or certified gluten free tortillas and check labels on seasonings. For oil free cooking, sauté in a splash of vegetable broth or water in a good nonstick pan, stirring often until vegetables soften.
How should I store and reheat leftovers?
Keep the cooled filling in an airtight container in the fridge for up to 4 days. Freeze for 2 to 3 months. Reheat in a skillet over medium heat until piping hot or microwave. Thaw frozen filling overnight in the fridge before reheating.
What toppings and sides pair best with these tacos?
Classic toppings include sliced jalapeños, cilantro, green onions, avocado, lime wedges, pickled onions, cabbage slaw, vegan crema, and pico de gallo. Serve with rice, beans, or a simple salad.
Can I prepare these tacos ahead of time for meal prep?
Yes. Cook the tempeh filling and store it separately from tortillas and fresh toppings. Keep fillings refrigerated up to 4 days. Rewarm the filling and warm tortillas right before serving to keep them from getting soggy.
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