These vegan tacos are packed with flavor and are so easy to make! From the meaty tempeh filling to the creamy vegan queso sauce and the crunchy red cabbage slaw, every single bite is bursting with flavor. The spicy tempeh and tangy queso sauce blend together to create a combination you won’t be able to get enough of!
You’re going to love these quick and easy vegan tempeh tacos! They’re perfectly seasoned, and the combination of textures and flavors is perfect for your next meatless Monday!
This hearty and protein-packed meal is ideal for busy weeknights or a healthy option for summer entertaining.
Tacos are one of my favorites. They are easy to make and the recipe options are endless. The best thing about this recipe is just how quick it is to make. It’s perfect for beginners, and tastes great with additional toppings too.
If you're new to tempeh, but love trying new vegan dishes, these tempeh tacos are worth your attention. Tempeh is made with fermented soybeans and just like tofu, it's an excellent choice of plant-based protein. Try these meatless tacos and you’ll fall in love with them!
Read on to learn exactly how to make this delicious vegan tacos recipe today!
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What are Vegan Tacos?
Vegan tacos are a plant-based version of the classic Mexican dish. And although these tacos are meatless, they’re packed with flavor and textures that is reminiscent of the traditional versions. Usually, plant-based alternatives such as tofu or tempeh are used to add protein and heartiness.
This delicious recipe features tempeh that we will season with Mexican spices for that traditional touch. If you’re new to tempeh, trust me you’re going to love it. It’s made with fermented soybeans and, like tofu, is a great plant-based protein I highly encourage vegans to check out.
Making vegan tacos at home is a fantastic way to explore plant-based cuisine. The combination of fresh ingredients, spices, and homemade vegan queso sauce results in a meal that's bursting with flavor.
Plus, the textures from the vegan taco meat, crunchy lettuce, creamy avocados, and soft tortillas make every bite delicious. I’m sure you’re going to love this dish!
Why This Is The Best Vegan Tacos Recipe
- Easy to make: This vegan tacos recipe is super simple, requiring only a few steps and basic ingredients. From preparing the vegan queso to the tempeh taco filling, each step is straightforward, making it a breeze to whip up.
- Quick: These vegan tacos are not only easy to make, but also quick. Even including the optional steps like marinating the tempeh, this recipe can be ready in just thirty-five minutes, perfect for a busy weeknight.
- Family-favorite: With its rich flavors and hearty texture, this vegan tacos recipe is a hit with both kids and adults alike. The delicious combination of tempeh, vegan queso, and fresh cabbage will have your family asking for seconds.
- Delicious: The flavors in these tacos are just incredible. The tempeh is perfectly seasoned with spices like chili powder, smoked paprika, and cumin, while the vegan queso adds a creamy, tangy element that compliments the tempeh beautifully.
- Crowd pleaser: Whether you're hosting a summer party or a casual get-together, these vegan tacos are sure to please. They're filling, flavorful, and can easily be scaled up to feed a crowd. Plus, they're a great way to introduce your non-vegan friends to delicious vegan cuisine.
What You Need to Make Vegan Tacos At Home
All you need are some incredibly simple, pantry-staple ingredients to make this delicious vegan tacos recipe at home.
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
For the Queso Sauce:
- Cashews: This is the main ingredient in our queso sauce, providing a creamy texture and rich flavor.
- Garlic Powder: It adds a savory depth to our queso, complimenting the nuttiness of the cashews.
- Onion Powder: This will give our sauce a slight sweetness and aromatic essence.
- Nutritional Yeast: It’s a vegan staple that lends a cheese-like flavor to our sauce.
- Apple Cider Vinegar and Lime Juice: These add a tanginess to our queso, balancing out the rich flavors.
- Tomato: A finely chopped tomato will add a fresh, fruity note to our queso sauce.
- Jalapeño: This gives our sauce a spicy kick.
For the Tempeh Filling:
- Tempeh: This plant-based protein is the star of our filling. It's firm and chewy, absorbing all the flavors we add to it. I use the brand Lightlife. It's available in most grocery stores. There are several varieties of Tempeh, for this particular recipe I used Tempeh Flax
- Chili Powder, Smoked Paprika, Cumin, Coriander, and Oregano: These spices work together to give our tempeh a rich, smoky, and slightly spicy flavor.
- Garlic Powder: Adds another layer of savory flavor to our tempeh filling.
- Red Wine Vinegar: This will brighten up the flavors and add a slight tang to our filling.
- Olive Oil: Helps to sauté our tempeh and also carry the flavors of our spices.
- Tamari and Maple Syrup: These add a sweet and salty flavor to our tempeh, making it even more delicious.
For the Tacos:
- Tortillas: These are the vessels for our delicious filling. You can use any type you prefer.
- Red Cabbage: Adds a crunchy texture and vibrant color to our tacos.
- Vegan Sour Cream or Queso Sauce: Adds a creamy, tangy element to our tacos, balancing out the rich flavors of the tempeh.
- Cilantro: Freshly chopped cilantro adds a burst of freshness to each bite of our tacos.
How to Make Vegan Tacos Step by Step
Making this incredible vegan tacos recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
(Note: You can skip the first three steps and start with step number 4 if you already have store-bought vegan Queso)
1. Prepare a vegan Queso sauce: place cashews in a medium bowl and cover them with 1 cup of boiled water. Alternatively, you can boil the cashews in a small pot for 10 minutes. Drain.
2. In a bowl of food processor add drained cashews, garlic powder, onion powder, nutritional yeast, apple cider vinegar, lime juice, water and salt. Process until the sauce is creamy and smooth. Adjust the seasoning to your liking.
3. Transfer the sauce into a small bowl and stir in finely chopped tomato and jalapeño. Set aside.
4. Prepare the red cabbage slaw. Using a long knife or a mandoline slicer, thinly slice the cabbage. I actually recommend you to use a mandoline slicer as it's capable to slice the cabbage super thin. Thinly sliced cabbage works best in slaws.
5. Add sliced cabbage in a large bowl and add ¼ teaspoon of salt. Lightly squeeze the cabbage with your hands to soften it. Add olive oil mix and set aside while you prepare tempeh taco filling.
6. Prepare tempeh taco filling by steaming your tempeh. It will help neutrilize its natural bitterness. Cover the bottom of a medium saucepan with 2 inches of water.
Set the saucepan over medium heat and bring to a simmer. Arrange the tempeh cubes in a steamer basket. Set the steamer basket in the saucepan and cover with the lid. Steam the tempeh for 10 minutes.
7. Combine taco seasoning: in a medium bowl whisk chili powder, smoked paprika, cumin, coriander, oregano, garlic powder, vinegar, water, 1 tablespoon of oil, Tamari and Maple syrup.
8. Add steamed Tempeh into a bowl and use a fork to crumble it into small "ground meat like" pieces.
At this point you can either leave Tempeh to marinate for 30 minutes or if you're in a rush, cook it right away.
9. Heat 1 tablespoon of olive oil in a 12-inch skillet and over medium heat. Add Tempeh along with all the spice mix and cook stirring occasionally for 10 minutes. If Tempeh starts to stick, add 2-3 tablespoon of water.
10. Heat the tortillas over an open flame or in a dry pan over medium heat. Spoon 1 tablespoon of Vegan queso sauce in the center of Tortilla. Add about ⅓ cup of cooked tempeh taco meat, ⅓ cup of shredded cabbage and 1 tablespoon of cilantro. Drizzle with more queso sauce if desired and serve warm.
Tips For Making the Best Vegan Tacos
- Soak the Cashews: For the vegan queso, make sure to soak the cashews in boiled water or boil them in a small pot for about ten minutes. This step softens the cashews, making them easier to process for a creamy, smooth sauce.
- Steam the Tempeh: When preparing the tempeh taco filling, steam the tempeh cubes for about ten minutes. This method of cooking tempeh helps to enhance its texture and flavor, making it an excellent vegan taco meat substitute.
- Boil Tempeh If You Don’t Have a Steamer Basket: If you don't have a steamer basket, you can also boil the tempeh. Fill a small pot with 1 cup of water, add tempeh, cover the pot with the lid and simmer for 10 minutes. Then, drain the tempeh and continue to the next step.
- Marinate for Maximum Flavor: You can also marinate the tempeh for the tempeh tacos ahead of time. Just coat the tempeh in spices, place the bowl a fridge and then finish cooking just before the meal time rolls around.
- Heat the Tortillas: Always heat your tortillas over an open flame or in a dry pan before assembling your tacos. This step makes your tortillas more pliable and adds a toasted flavor that elevates your vegan tacos.
Serving Suggestions
- If you're in the mood for a brunch with a twist, serve these vegan tacos with a side of sweet potato hash. The sweetness of the potato beautifully compliments the savory flavors of the tempeh and vegan queso sauce.
- For a light and refreshing lunch, pair these tacos with a simple salad of lettuce, tomatoes, avocados, and a squeeze of lime juice. The crisp freshness of the salad plays well with the hearty tempeh filling.
- If you're in the mood for a more substantial dinner, serve these tacos with a side of vegan chili. The warmth and spices of the chili add a nice kick to the tacos, making for a satisfying meal.
- For a fun and interactive dinner party, set up a taco bar with different fillings like mushrooms, vegan taco meat, jackfruit, and cauliflower. Let your guests build their own tacos!
- These vegan tacos could also be served with a side of guacamole and corn tortilla chips for a classic Mexican food experience. The creamy guacamole and crunchy chips add a great texture contrast to the soft tortillas and tempeh filling.
- For a sweet ending to your meal, serve these tacos with a dessert of fresh fruit and a drizzle of agave syrup. The natural sweetness of the fruit provides a light and refreshing counterpoint to the savory tacos.
Recipe Variation Ideas for Vegan Tacos
This delicious vegan tacos recipe is so flavorful and easy to make you'll want to try out some of these delicious variations! Here are some great ideas:
Go with Guacamole: For avocado lovers, this variation is a must-try. Instead of using queso sauce, spread a generous amount of guacamole on your tortillas before adding the tempeh filling. The creamy texture and rich flavor of avocados pair perfectly with the spiced tempeh.
Black Bean Boost: For a fiber-rich twist, add cooked black beans to your tempeh mixture. Not only do black beans add a hearty texture, but they also pack a nutritional punch, providing extra protein and fiber.
Add Vegan Cheese: Craving a cheesy flavor? Try sprinkling some vegan cheese on top of your tacos. The melted vegan cheese will add a creamy, savory touch that compliments the spices in the tempeh.
Make It Spicier: If you're a fan of heat, try adding a teaspoon of chili powder or some finely chopped jalapeños to your tempeh mixture. This will give your tacos an extra kick and intensify the flavors.
Frequently Asked Questions
Absolutely! Tofu, as well as other protein-rich sources such as black beans or mushrooms, serve as excellent substitutions for tempeh in this vegan taco recipe. If you opt to use tofu, there's no need to steam it. Just make sure to choose extra-firm tofu and try to squeeze as much water out of it as you can. In fact, you can also make cauliflower tacos or jackfruit tacos.
While traditional tacos are often served in a corn tortilla, for this recipe, a wheat tortilla is recommended. The tempeh taco filling has a very rich flavor, and a wheat tortilla compliments it perfectly without overpowering it. However, if you're gluten-free, you can certainly use a gluten-free tortilla instead.
Yes, you certainly can! The main ingredient in this vegan taco recipe is tempeh, but feel free to customize these tacos with whatever ingredients you have on hand. Instead of red cabbage, you could use Napa Cabbage, and feel free to add in some diced tomatoes, green olives, or avocados.
Absolutely! If you're short on time or prefer a store-bought version, you can definitely use a store-bought vegan queso for this recipe. Just skip the steps in the recipe that involve making the queso sauce.
How to Store Leftover Vegan Tacos
Storing your leftover vegan tacos from this recipe is pretty straightforward, and there are a few methods you can use to guarantee that they retain their flavor and texture.
Refrigerating: The easiest way to store your leftover vegan tacos is in the fridge. Simply place your leftover vegan taco meat in an airtight container and it can be kept in the fridge for up to five days. Ingredients like avocados, lettuce, and tomatoes should be stored separately to maintain their freshness.
Reheating: When you're ready to enjoy your leftovers, heat a large skillet over medium heat. Add your vegan taco meat and cook until it's heated through, stirring occasionally. Warm your tortillas in a separate skillet or directly over the flame if you have a gas stove. Then, simply assemble your tacos with your desired toppings like salsa, guacamole, vegan cheese, and cilantro.
Freezing: Unfortunately, freezing is not recommended for this vegan tacos recipe. While the vegan taco meat might freeze well, the other ingredients like the tortillas, avocados, and tomatoes may not retain their texture once thawed.
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Recipe
Vegan Tempeh Taco Recipe
Ingredients
For the queso sauce
- ½ c cashews
- ½ teaspoon garlic powder
- ¼ tsp onion powder
- ½ tablespoon nutritional yeast
- 1 ½ teaspoon apple cider vinegar
- 1 ½ tablespoon lime juice
- ⅓ c water
- ¼ teaspoon salt
- 1 small tomato finely chopped
- 1 jalapeño finely minced
For the Tempeh filling
- 8 oz Tempeh cut in cubes
- 1 tablespoon chili powder
- 2 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon oregano
- 1 teaspoon garlic powder
- 1 tablespoon red wine vinegar
- 2 tablespoon water
- 3 tablespoon olive oil
- 1 ½ tablespoon Tamari
- 1 tablespoon Maple syrup
- ¼ teaspoon salt
For the tacos
- 8 tortilla
- 2 ½ c red cabbage shredded
- 8 tablespoon vegan sour cream or queso sauce recipe follows
- ½ c cilantro chopped
Instructions
Prepare a vegan Queso (skip the following 3 steps if you have a store-bought vegan Queso)
- Place cashews in a medium bowl and cover them with 1 cup of boiled water. Alternatively, you can boil the cashews in a small pot for 10 minutes. Drain.
Process the cashews in a food processor
- In a bowl of food processor add drained cashews, garlic powder, onion powder, nutritional yeast, apple cider vinegar, lime juice, water and salt. Process until the sauce is creamy and smooth. Adjust the seasoning to your liking.
Add tomato and jalapeño to the sauce
- Transfer the sauce into a small bowl and stir in finely chopped 2 tablespoon of tomato and 1 teaspoon of jalapeño. Set aside.
Prepare the red cabbage slaw
- Using a long knife or a mandoline slicer, thinly slice the cabbage.
Squeeze the cabbage
- Add sliced cabbage in a large bowl and add ¼ teaspoon of salt. Lightly squeeze the cabbage with your hands to soften it. Add 1 tablespoon of olive oil, mix and set aside while you prepare tempeh taco filling.
Prepare the tempeh taco filling
- Cover the bottom of a medium saucepan with 2 inches of water. Set the saucepan over medium heat and bring to a simmer. Arrange the tempeh cubes in a steamer basket. Set the steamer basket in the saucepan and cover with the lid. Steam the tempeh for 10 minutes.
Combine taco seasoning
- Meanwhile, in a medium bowl whisk chili powder, smoked paprika, cumin, coriander, oregano, garlic powder, vinegar, water, 1 tablespoon of oil, Tamari and Maple syrup.
Combine steamed tempeh and the seasoning
- Add steamed Tempeh into a bowl and use a fork to crumble it into small "ground meat like" pieces. At this point you can either leave Tempeh to marinate for 30 minutes or if you're in a rush, cook it right away.
Cook Tempeh "meat"
- Heat 1 tablespoon of olive oil in a 12-inch skillet and over medium heat. Add Tempeh along with all the spice mix and cook stirring occasionally for 10 minutes. If Tempeh starts to stick, add 2-3 tablespoon of water.
Assemble the tempeh tacos
- Heat the tortillas over an open flame or in a dry pan. Spoon 1 tablespoon of Vegan queso sauce in the center of Tortilla. Add about ⅓ cup of cooked Tempeh, ⅓ cup of shredded cabbage and 1 tablespoon of cilantro. Drizzle with more queso sauce if desired and serve warm.
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Jennifer says
This was just sensational! I followed the recipe for the tempeh taco filling and used some vegan queso from Trader Joe’s because I had it. Quick, easy and delicious. I’ve added this to our ‘keeper’ file. Thanks!
Iryna says
Jennifer, thank you so much for your comment and 5-star rating! I'm happy you loved this recipe!