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Spicy Tempeh Tacos Santa Cruz

What you need: 

1 tablespoon olive oil
8 ounces tempeh
1/2-1 red bell pepper, julienned
1 medium onion, julienned
1 (1 1/4 ounce) packet vegan taco seasoning
3/4 cup water
1/2 cup pinto or black beans
1 tomato, chopped
lettuce, chopped, to serve
4 whole wheat tortillas

What you do: 

1. Put olive oil in large saute pan. Bring up to a medium/high heat. Crumble tempeh into pan and cook for approximately 5 minutes.
2. Add red pepper and onion, saute for about 5-7 minutes more. Add taco seasoning and the water.
3. Bring to easy boil, add beans, then reduce heat and cook just until all is heated through and most of the water has evaporated. Serve in whole wheat tortillas with chopped lettuce and tomato.
I like to garnish with salsa, vegan sour cream, grated vegan cheese, and avocado slices.

Preparation Time: 
15 minutes
Cooking Time: 
Recipe Category: 


This was very good! Excited I had enough left for lunch tomorrow. Had to use more oil to keep the tempeh from sticking. 


Awesome, awesome, awesome. I am not vegetarian, but my husband is -- and he hates vegetables. These were a great way to get a few veggies into his system, and I thought they tasted better than your average beef taco...definitely much healthier. I used spinach and added some avocado slices, as suggested. Very good! A+

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