Vegan Tempeh Taco “Meat”

Hands down THE BEST vegan taco meat made of tempeh that is as close as possible to the real thing. You just need 3 essential ingredients and 20 minutes to make this tried-and-true vegan meat recipe!

What are the perfect vegan tacos? Those that have this tempeh vegan meat in them.

Make it once and you’ll never look back. I’ve tried many vegan meat recipes, but this is hands down THE BEST vegan meat for tacos I’ve ever tried.

No more puzzling over how to make vegan meat, so that it tastes like meat. Along with my smoky vegan pulled pork and Chipotle’s copycat sofritas, this recipe is as close to the original as you can get.

What Is Vegan Meat for Tacos Made of?

You can make vegan meat for tacos from tofu, quinoa, lentils, mushrooms or walnuts and there is nothing wrong with these.

But this tempeh vegan ground beef recipe is as close as possible to the real thing.

Besides, tempeh is very nutritious and protein-rich. As it is made of fermented soy beans, tempeh is an excellent source of vegan probiotics, vitamins and dietary fiber, among other things.

Tempeh Taco Meat

Tempeh gives this vegetarian taco meat a chewy texture and excellent soaking abilities that allows it to absorb the taco seasoning perfectly well. It is firmer than tofu and is considered healthier.

You can find tempeh in your local grocery store near tofu or order it online.

Tempeh is worth adding to your everyday diet, as you can make so many delicious dishes with it, including vegan Bolognese sauce, vegan sloppy Joes, vegan bacon, as well as this delicious tempeh taco meat.

Besides, it is super easy and quick to make. You will need 15 minutes and the following ingredients:

• Olive oil;
• Onions;
• Tempeh;
• Taco seasoning;
• Water.

How to Make Vegan Taco Meat from Tempeh

There are two ways to process tempeh before you cook it to make vegan ground beef out of it.

You can either break it with your fingers into little crumbles or simply grind it. I usually prefer to have more texture in my taco meat, so I crumble it with my fingers (see the video below for instructions).

Once you have it crumbled, sauté some onion in olive oil, add the tempeh crumbles and let them slightly brown for about 5 minutes, stirring occasionally.

Add taco seasoning and water and let cook for 10 more minutes or until water is mostly adsorbed. Enjoy on vegan tempeh tacos, grilled zucchini and corn tacos, tostadas, in burritos, enchiladas, fajitas or salads.

Cook’s Tips

• This tempeh taco meat can be stored in an airtight jar in the fridge for about 3 days.
• You can freeze it in an airtight bag or container for up to 3 months.
• Add more water if your taco meat looks too dry. If you added too much water, you can always evaporate the excess letting it cook it for a minute or two longer.
• For more creative recipe ideas check these 20 best tempeh recipes.

Recipe Variations

• For this tempeh meat, you’ll need 3 tablespoons of taco seasoning, which is an equivalent to one store-bought packet.
• Add ½ teaspoon cornstarch to create a saucy consistency for your taco meat. Mix the starch into the seasoning and add 4-5 tablespoons of water before adding the mixture to the skillet.
• Avocado oil or other neutral oils can be substituted for olive oil. If you don’t want to use oil, add 2-3 tablespoons of water to the skillet instead.

Make sure to check the recipe video and the full recipe below for instructions. If you can’t see the video, disable your AdBlock for this page by clicking on the AdBlock button and selecting Don’t run on this page.

I hope you enjoy this recipe! Please let me know how you like it. I would really appreciate you giving it a star rating! Your comments and ratings really help me improve!

Make sure to check my ultimate guide on how to cook tempeh that I put together and discover more delicious ways to cook tempeh!

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4.93 from 28 votes

Tempeh Vegan Taco "Meat"

Hands down THE BEST vegan taco meat made of tempeh that is as close as possible to the real thing. You just need 3 essential ingredients and 20 minutes to make this tried-and-true vegan meat recipe!

Course Main Course

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4 servings

Calories 149kcal

Author Elena Szeliga

$6

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 8 oz or 250 g tempeh
• ▢ 1 tablespoon olive oil
• ▢ 1/2 yellow onion chopped
• ▢ 3 tablespoons taco seasoning the whole batch
• ▢ 1/3 cup water

Instructions

• Break tempeh with your fingers into little crumbles (see the video above for instructions) or simply grind it.
  
• Heat olive oil a large skillet or frying pan over medium-high heat. Add chopped onion and sautée for one or two minutes, then add the tempeh crumbles. Let them slightly brown for about 5 minutes, stirring occasionally.
• Add taco seasoning and water and let cook for 10 more minutes or until water is mostly adsorbed. Enjoy on tacos, tostadas, in burritos, enchiladas, fajitas or salads!

Notes

Enjoy on vegan tacos, tostadas, in burritos, enchiladas, fajitas or salads.

Cook’s Tips

• This tempeh taco meat can be stored in an airtight jar in the fridge for about 3 days.
• You can freeze the taco meat in an airtight bag or container for up to 3 months.
• Add more water if your taco meat looks too dry. If you added too much water, you can always evaporate the excess letting it cook it for a minute or two longer.
• Enjoy on vegan tempeh tacos, grilled zucchini and corn tacos, tostadas, in burritos, enchiladas, fajitas or salads.
• For more creative recipe ideas check these 20 best tempeh recipes.

Recipe Variations

• For this tempeh meat, you’ll need 3 tablespoons of taco seasoning, which is an equivalent to one store-bought packet.
• Add ½ teaspoon cornstarch to create a saucy consistency for your taco meat. Mix the starch into the seasoning and add 4-5 tablespoons of water before adding the mixture to the skillet.
• Avocado oil or other neutral oils can be substituted for olive oil. If you don’t want to use oil, add 2-3 tablespoons of water to the skillet instead.

Equipment

Skillet or frying pan

Nutrition

Calories: 149kcal | Carbohydrates: 8g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Sodium: 158mg | Potassium: 254mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 1.9mg | Calcium: 66mg | Iron: 1.7mg

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Other Vegan Recipes You’ll Love:

• 5-minute Easy Vegan Tacos
• Easy Homemade Taco Seasoning
• The Best Vegan Bolognese
• Smoky Tempeh Marinade
• Perfect Vegan Sloppy Joes