Vegan Taco Meat

This vegan taco meat is packed with flavor and protein! Prepared in less than 20 minutes, this tempeh taco meat is made with a yummy homemade taco seasoning and is great for tacos, burritos bowls, and so much more!

5 from 1 vote

Print Pin

Prep Time: 10

Total Time: 10

Servings: people

Calories: 157kcal

Author: Sarah McMinn

Ingredients

8 ounces tempeh
1 tablespoon olive oil
1 tablespoon soy or tamari sauce
2 tablespoon tomato paste
2 tablespoon water
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon smoked paprika
¼ - ½ teaspoon salt

US Customary - Metric

Instructions

Add 1 tablespoon of olive oil in a non-stick pan and heat over medium heat.
Crumble the block of tempeh with your hands into small pieces and add to the heated pan. Saute stirring frequently until the tempeh starts to golden-brown.
Add tomato paste, water, and all the spices. Stir well to evenly coat the tempeh crumbles. Cook for another 5 minutes, until everything is well incorporated and hot. Remove from heat and taste and adjust seasonings.

Notes

Serving and Storing - Serve this vegan taco meat with your favorite burritos or tacos, inside taquitos, mixed queso, and crumbled over nachos. Store the veggie taco meat in an airtight container in the refrigerator for up to seven days.

Variations - Don't like tempeh? No problem. You can make vegan taco meat out of all sorts of things such as quinoa, ground walnuts, pecans, soy crumbles, lentils, quinoa, cauliflower, and much more! For a soy free alternative, try this lentil walnut taco meat.

Nutrition