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.