Meatless Tempeh Tacos - Vegan Carne Asada Style

Prep Time: 15 minutes | Total Time: 30-40 minutes

When I first went vegan I really missed the savory and spicy flavors of Mexican food. I ate an awful lot of bean and rice burritos those first few vegan years. Then I visited Puerto Vallarta and was inspired by the number of not only vegan-friendly restaurants but entirely vegan Mexican restaurants. I was in heaven, enjoying all of the traditional Mexican flavors I had missed for years. When I got back to Los Angeles I started experimenting and trying to recreate all the delicious dishes I had in Mexico. This is one of the vegan Mexican recipes from all of my experimentation. I hope you enjoy these tacos as much as I do!

Ingredients

• 1 package of tempeh (8 ounces)

• 1 cup of vegan beef broth (you can substitute vegan chicken broth or vegetable broth)

• 1/2 cup fresh squeezed orange juice (if you use bottled orange juice, use one that does not have added sugar)

• 1/4 cup lemon juice

• 3 tablespoons of lime juice (about the juice of 2 limes)

• 3/4 cup finely chopped fresh cilantro

• 1/4 cup of tamari, Braggs Liquid Aminos, or soy sauce

• 1/2 tablespoon chili powder

• 1/2 tablespoon cumin

• 1/2 tablespoon paprika

• 1/2 teaspoon ground pepper

• 1/2 teaspoon dried oregano 

• 2 tablespoon chopped canned chipotle peppers -I like the ones in adobo sauce

• 1/4 cup olive or avocado oil - for oil-free you can replace this with vegan beef broth

• 1/2 medium red onion, for garnish

• Diced avocado, for garnish

• Taco shells, soft corn

Instructions

1. Crumble your tempeh into a saute pan and cover it with water. Heat the water to a simmer and let the tempeh simmer until the water is almost all absorbed (This step is what helps remove the naturally bitter flavor from tempeh)

2. After about 10 minutes drain any excess water from the tempeh, put the tempeh back in the saute pan and add 1 cup of vegan beef broth to the tempeh. Simmer the tempeh and vegan beef broth until the broth is almost all absorbed, about 10 minutes. During this time you will mix up your marinade.

3. Mix the following ingredients from the list above in a medium size (6 to 8 cup) bowl to make a traditional carne asada marinade:

   • orange juice, lemon juice, lime juice, 1/2 cup chopped cilantro, tamari, chili powder, cumin, paprika, ground pepper, oregano, diced chipotle peppers, and vegetable oil

4. Add your tempeh and any remaining “beef” broth to the carne asada marinade and let it marinate from 1 hour up to 24 hours - the longer it marinates the better it absorbs the flavor but I find 1 to 2 hours is sufficient

5. Remove your tempeh from the marinade with a slotted spoon and put into a saute pan. Then add about 1/2 of your marinade to the pan

6. Cook your tempeh over medium/low heat for about 10-15 minutes until almost all of the marinade is absorbed

7. Don’t forget to warm your fresh corn tortilla shells! You can warm them carefully over a gas stove flame by moving them carefully and quickly over the flame or in a 250 degree oven for 1-2 minutes

8. To put your tacos together:

   • Put a layer of tempeh asada on your taco shell, then add a few pieces of diced or sliced fresh ripe avocado, sprinkle on some diced red onion, and garnish with fresh cilantro

   • Serving suggestions: serve with Mexican rice and salsa verde

Notes and Adjustments:

• If you don’t have fresh avocado, guacamole will work well in these tacos as well

• Get chipotle peppers in adobo sauce here https://amzn.to/3LGTnjC (Amazon)

  (When available I use affiliate links and as an Amazon associate I may earn a small commission - this will never cost you more but it does support my small vegan business)