Vegan Tempeh-Walnut Tacos


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

Total Time:
30 mins
8 tacos


  • Nonstick cooking spray

  • 1 medium poblano pepper, seeded and chopped

  • ½ cup chopped onion

  • 1 8 ounce package tempeh, crumbled

  • 2 cloves garlic, minced

  • 2 teaspoon Mexican seasoning blend

  • ¼ teaspoon salt

  • ¼ cup chopped walnuts, toasted

  • ½ cup purchased guacamole

  • 8 6 inch corn tortillas, warmed

  • 1 ½ cup shredded romaine lettuce

  • 1 cup refrigerated fresh salsa

  • ½ cup Chopped fresh cilantro

  • Crumbled cotija cheese


  1. 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.

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

    Vegan Tempeh-Walnut Tacos
    Matthew Clark


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

Nutrition Facts (per serving)

429 Calories
21g Fat
41g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 429
% Daily Value *
Total Fat 21g 27%
Saturated Fat 5g 25%
Cholesterol 15mg 5%
Sodium 668mg 29%
Total Carbohydrate 41g 15%
Total Sugars 6g
Protein 20g
Vitamin C 89.3mg 447%
Calcium 267mg 21%
Iron 3.2mg 18%
Potassium 208mg 4%
Folate, total 58.6mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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