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Vegan Tempeh Tacos

Vegan Tempeh Tacos
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


  • 1 lb tempeh, sliced
  • 1/2 red bell pepper, sliced
  • 3 portobello mushrooms, sliced
  • 2 tablespoons olive oil
  • 1 can Chipotle in Adobo Sauce
  • 1/4 teaspoon salt

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.



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