This post may contain affiliate links learn more

These High Protein Vegan Tempeh Tacos are a perfect choice for anyone looking for a flavorful and satisfying plant-based meal. With a smoky, spicy tempeh filling, creamy cashew cheese sauce, and a refreshing pico de gallo topping, these tacos are a nutritious and delicious way to enjoy Mexican-inspired cuisine. Tempeh is packed with protein, making these tacos a great option for vegans and vegetarians alike. Plus, the addition of cashew cheese adds a creamy, dairy-free alternative that complements the smoky, savory flavors of the tempeh. This recipe is easy to follow, gluten-free, and packed with nutrients, perfect for a balanced meal.

Full Recipe:

Ingredients:

For the Tempeh Filling:

200g tempeh, crumbled or chopped into small pieces
1 red pepper, diced

2 garlic cloves, minced
1 small onion, finely chopped
Salt, to taste

1 tsp chipotle paste
1 tsp smoked tomato paste
1 tsp ancho chili powder

1 tsp cumin seeds or powder
Olive oil, for cooking
Handful of fresh coriander, chopped

For the Cashew Cheese Sauce:

1 cup cashews (soaked in water for at least 2 hours or overnight)
1/4 cup water (add more if needed for desired consistency)
2 tsp nutritional yeast

1/2 tsp turmeric powder
1/2 tsp onion powder
1/2 tsp garlic powder

1/4 tsp ground black pepper
Salt, to taste
1.5 tsp lime juice

For the Pico de Gallo:

200g cherry tomatoes, diced
1/4 red onion, finely chopped
Handful of fresh coriander, chopped

1/2 tsp jalapeño, finely chopped
2 tbsp lime juice
Salt, to taste

For Serving:

6 taco shells

Step-by-Step Instructions:

1. Preparing the Tempeh Filling:

Heat a bit of olive oil in a large skillet over medium heat.
Add the finely chopped onion and sauté for about 3-4 minutes, until translucent.

Add the minced garlic and cook for another minute, stirring continuously to avoid burning the garlic.
Add the diced red pepper to the skillet and cook for about 3-4 minutes, until softened.
Stir in the crumbled tempeh, chipotle paste, smoked tomato paste, ancho chili powder, and cumin seeds (or powder). Mix everything well so that the tempeh is well-coated with the spices.

Season with salt to taste and continue to cook for another 5-7 minutes, stirring occasionally to ensure even cooking.
Once the tempeh is heated through and the flavors are well-blended, remove the skillet from the heat.
Stir in the freshly chopped coriander to add a burst of freshness to the filling. Set aside.

2. Making the Cashew Cheese Sauce:

Drain the soaked cashews and place them into a blender or food processor.
Add 1/4 cup of water, nutritional yeast, turmeric powder, onion powder, garlic powder, ground black pepper, salt, and lime juice to the blender.
Blend the mixture until smooth and creamy. If the sauce is too thick, add a little more water to achieve the desired creamy consistency.

Taste and adjust seasoning if needed, adding more salt, lime juice, or nutritional yeast to suit your preferences.
Once smooth, set the cashew cheese sauce aside.

3. Preparing the Pico de Gallo:

In a mixing bowl, combine the diced cherry tomatoes, finely chopped red onion, chopped coriander, and finely chopped jalapeño (if you prefer less heat, remove the seeds from the jalapeño).

Add the lime juice and salt to taste, then mix everything well.
Let the Pico de Gallo sit for a few minutes to allow the flavors to meld together.

4. Assembling the Tacos:

Warm the taco shells according to the package instructions (usually this involves heating them in the oven or on a dry skillet for a few minutes).

Start by filling each taco shell with the tempeh mixture. Be generous with the filling to get all the smoky and spicy goodness in every bite.
Drizzle a spoonful of the creamy cashew cheese sauce over the tempeh filling.
Top each taco with a portion of the fresh Pico de Gallo.

If desired, garnish with more fresh coriander.

5. Serving:

Serve the tacos immediately, paired with extra lime wedges, hot sauce, or additional toppings like avocado or shredded lettuce if desired.
Enjoy your delicious and nutritious High Protein Vegan Tempeh Tacos!

Cooking Tips:

Tempeh: Tempeh is a fermented soybean product that absorbs flavors well. If you’re new to tempeh, steaming it for a few minutes before crumbling can help reduce its natural bitterness.
Cashew Cheese Sauce: If you forget to soak the cashews overnight, you can quick-soak them by covering them in boiling water and letting them sit for 15-20 minutes.
Spice Level: Adjust the spiciness by controlling the amount of chipotle paste and jalapeños in the recipe. You can omit the Scotch bonnet pepper for less heat or add more chili flakes for a spicier kick.

Serving Options: These tacos are very versatile and pair well with guacamole, salsa, or even a dollop of vegan sour cream.

Nutritional Information (Per Serving):

Calories: 340 kcal
Protein: 15g

Carbohydrates: 35g
Fat: 16g
Fiber: 7g

Sodium: 520mg
Sugar: 5g

Note: Nutritional information will vary depending on the type and size of taco shells used and any additional toppings.

FAQs:

1. Can I make this recipe gluten-free?
Yes! Simply use gluten-free taco shells or tortillas to make this dish gluten-free.

2. Can I substitute the tempeh?
If you’re not a fan of tempeh or can’t find it, you can use crumbled tofu, lentils, or even a vegan ground meat substitute.

3. How long does the cashew cheese sauce last?
The cashew cheese sauce can be stored in an airtight container in the refrigerator for up to 5 days. Just give it a good stir before using.

4. Can I make these tacos ahead of time?
The tempeh filling and cashew cheese sauce can be made ahead of time and stored in the fridge for up to 3 days. Assemble the tacos just before serving to keep the shells crisp.

5. What can I pair these tacos with?
Serve these tacos with a side of guacamole, a simple green salad, or even some Mexican-style rice for a complete meal.

Conclusion:

These High Protein Vegan Tempeh Tacos are not only flavorful but also nutrient-dense, providing a great source of plant-based protein. The combination of the smoky, spiced tempeh filling, creamy cashew cheese sauce, and fresh Pico de Gallo creates a mouthwatering dish that will satisfy vegans and non-vegans alike. Whether you’re making this for a family dinner or meal prepping for the week, this taco recipe is sure to be a hit. Enjoy your plant-powered meal!