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A classic Mexican taco recipe turns into a vegan treat when you trade walnuts for the beef. Sounds crazy; tastes crazy-good.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

30 mins
8 tacos


Ingredient Checklist


Instructions Checklist
  • Coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add pepper and onion. Cook 3 to 5 minutes or until crisp-tender, stirring occasionally. Add the tempeh, garlic, Mexican seasoning blend, and salt. Cook 6 to 8 minutes, or until heated through and tempeh is lightly browned, stirring occasionally. Remove from heat. Stir in walnuts.

  • Spread purchased guacamole over each tortilla, then top evenly with lettuce. Spoon warm tempeh mixture over lettuce. Top with salsa, cilantro, and cheese.


Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

429 calories; fat 21g; cholesterol 15mg; saturated fat 5g; carbohydrates 41g; mono fat 2g; poly fat 4g; insoluble fiber 9g; sugars 6g; protein 20g; vitamin a 2404.7IU; vitamin c 89.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.3mg; folate 58.6mcg; vitamin b12 0.3mcg; sodium 668mg; potassium 208mg; calcium 267mg; iron 3.2mg.