What is The Vegan(ish) Experiment?

Our family (me, my husband D, and our four-year-old Molly) started 2009 with a mostly-vegan, macrobiotic-inspired diet (although I have to admit, the strict macro rules have pretty much gone out the window). I have seen a marked improvement in my chronic migraines, and I'm enjoying proving that we can make amazing, mouth-watering, memorable food without animal products. For a more in-depth intro, click here.

I stopped updating this blog quite awhile back, when life got in the way. I'm still keeping a mostly vegan kitchen, though, and loving it. Have fun browsing my recipes!

Monday, May 11, 2009

Day 131: The Best Tempeh Tacos

I know I've been doing a lot of Mexican food, but I make no apologies! Hopefully some of my readers like it as much as I do.

These tempeh tacos, which I made with the same Spanish rice I blogged last week, were really good. Better than the ones I made back in January, and definitely an easy dish that we will make again and again. The marinading process means planning ahead is a necessity, but once it's time to cook the tempeh, it comes together very quickly.

The Best Tempeh Tacos

1 (8-oz.) package of tempeh
2 t. dry minced onion
1 t. chili powder
1/4 t. crushed red pepper
1/2 t. garlic powder
1/2 t. oregano
1 t. ground cumin
1 T. tamari (or 4 1/2 t. soy sauce)
2 T. lime juice
2 T. water
2 T. canola oil

Taco shells (I use Bearitos brand, which has no hydrogenated oils or artificial anything)
Other taco fixin's (our fridge was pretty bare, so we just used canned refried beans and salsa. Lettuce or other greens would've been nice, though - or my tangy jicama slaw would have been heavenly!)

  1. Slice the tempeh into 1/2-inch slices.
  2. Place tempeh in a small pot and cover with water. Boil for 10 minutes.
  3. Meanwhile, combine all other ingredients except oil. This is your marinade.
  4. Take tempeh out of the water and place in a ziploc bag with the marinade. Refrigerate for at least an hour (I did more like 4 hours)
  5. When finished marinating, heat canola oil in a skillet over medium heat. Fry tempeh until browned on one side. Flip and brown the other side.
  6. Assemble tacos. We heated the shells in at 350° F (about 170° C) for five minutes, lined them with warm refried beans, put a couple of sticks of tempeh in each shell, and covered in salsa.


  1. That looks really good! I love taco's! I often make Avocado Taco's! :) Yummy! Avacado's, tomatoes, purple cabbage, white onion, lemon juice in an Ezekial Taco Shell! :) Yummy too!!! This looks super yummy though! :) -Vikki Majors

  2. How many "yummy's" does it take for me to write until I realize that I am hungry? The answer... 4! -Vikki Majors

  3. This is a delicious recipe. I made it the other night and just loved it. I put the jimca slaw on it along with slices of avocado and plenty of good salsa and devoured it. I used corn tortillas that I softened on a grill and they worked out fine. I wish there was a way to print this recipe to keep in my file but I didn't see a print button anywhere

  4. Great recipe! I found you through a Google search for "tempeh tacos." Even my "meat and potatoes" husband loved these!

  5. Looking forward to trying these tonight. I, too, found you through google. I searched for "Mexican marinated tempeh". :) So happy to find your blog. I'll definitely check the rest of your recipes out!

  6. I just made this yesterday but with the tempeh crumbled then marinated. I also replaced the chili powder with a Cajun spice blend, but kept all the other seasonings. I let the tempeh marinade all day. It was really yummy. I sautéed sliced onions and red bell peppers first then added the crumbled tempeh and sautéed for several more minutes, adding a little water towards the end to make it more saucy. On soft tortillas, with lettuce, sour cream and cheese, this was so good that I'm confident it'll fool any meat lover.


I love it when people come back and tell me how the recipes turned out - please consider doing so! Thanks!


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