Crockpot Vegan Tempeh Tacos
Taco night just got a plant-based upgrade. Forget bland tofu—tempeh brings real texture, protein, and actual flavor. The crockpot does the hard work, letting the smoky spices soak into every bite. No need for standing over a stove, either. Just toss everything in, walk away, and return to perfectly seasoned taco filling. Load up your tortillas with this hearty, protein-packed goodness. Top with avocado, salsa, or whatever your taco-loving heart desires. It’s meaty without the meat, delicious without effort, and satisfying without guilt. So, ditch the takeout and let your slow cooker handle dinner for you.
Crockpot Vegan Tempeh Tacos
Slow-cooked tempeh seasoned with bold spices, packed into warm tortillas, and topped with your favorite garnishes. Easy, flavorful, and completely plant-based.
Ingredients
For the Tempeh Filling:
- 1 block 8 oz tempeh, crumbled
- 1 cup vegetable broth
- 1 small onion diced
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tbsp soy sauce or tamari
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp oregano
- ¼ tsp black pepper
- ¼ tsp cayenne optional
- 1 tbsp tomato paste
For Serving:
- 8 small corn tortillas
- 1 avocado sliced
- ½ cup salsa
- ¼ cup fresh cilantro
- Lime wedges
Instructions
Step 1: Prep the Tempeh
- Crumble the tempeh into small pieces using a fork or your hands.
Step 2: Load the Crockpot
- Add crumbled tempeh, onion, garlic, broth, soy sauce, tomato paste, and all spices to the crockpot. Stir to combine.
Step 3: Slow Cook for Maximum Flavor
- Cover and cook on low for 4 hours (or high for 2.5 hours) until tempeh absorbs all the flavors.
Step 4: Warm the Tortillas
- Heat tortillas in a dry pan for 30 seconds per side or microwave for 15 seconds wrapped in a damp towel.
Step 5: Assemble & Serve
- Spoon tempeh filling into tortillas, top with avocado, salsa, and cilantro, then squeeze fresh lime juice over everything.
Notes
Nutritional Values (Per Serving, Without Toppings)
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 14g
Vitamins & Minerals (Per Serving)
- Iron: 20%
- Folate: 15%
- Potassium: 18%
- Magnesium: 12%
- Vitamin C: 10%
Additional Notes & Tips
- Want extra flavor? Sauté the onions and garlic before adding them to the crockpot.
- Like it spicy? Double the cayenne and throw in some diced jalapeños.
- Make it gluten-free? Use tamari instead of soy sauce and corn tortillas.
- Leftovers? Store in the fridge for up to 3 days or freeze for later.
