Tempeh and Walnut Tacos Or Burritos Are Vegan, Gluten-Free, Delicious, And Packed With Protein!

Share some yum!
  • 5
    Shares

Print Friendly, PDF & Email

Sometimes you’re lucky enough to stumble into a recipe that is so easy to make, and so yummy and nutritious at the same time. Our tempeh/walnut tacos only take a few minutes to whip together, but they taste divine!

If you’re one of those people who is a bit skittish about the dense texture of tempeh, this recipe is for you. The tempeh is combined with walnuts and sautéed vegetables, then lightly whirled in a blender or food processor, and finally heated in a frying pan with tomato sauce and spices. The result is a mélange of flavors and a texture that you’re sure to love!

INGREDIENTS

olive oil for frying
1 small red onion, chopped
1 medium-sized green, yellow or red pepper, chopped
1 8-ounce package of tempeh, chopped into chunks
1 cup walnuts, chopped
16-ounce can tomato sauce
1 tablespoon ancho or chipotle chili powder
1 teaspoon liquid smoke
sea salt to taste
8-12 corn tortillas

OPTIONAL TOPPINGS

We interrupt this recipe for this brief announcement!
 

Get Our Happy Gluten-Free Vegan cookbook!
50 of our favorite recipes, all vegan, all gluten-free, all straight-forward
and NOT the same old tired, recycled vegan, gluten-free recipes!

Download it now!


OR with your donation of any amount!:

Other Amount:

And now back to our recipe!

salsa (red or green)
sriracha
chopped avocados
green chilis
sliced tomatoes
sliced green onions
lettuce

INSTRUCTIONS

Heat some olive oil in a large frying pan (cast iron is best). Add the onions and fry on a low heat until they’re translucent. Add the pepper and continue frying until the onions begin to turn brown and the pepper has softened.

Meanwhile, toss the tempeh into your blender or food processor and pulse lightly a few times. You want some chunks to remain. Add the walnuts and the onion/pepper mixture and pulse a few times more. If you have a blender, you may need to add a small amount of water and/or olive oil. You want to avoid making your mixture turn into a puree, however. It should retain a slightly chunky texture.

Pour the mixture back into your frying pan and add in the tomato sauce and spices. Simmer for about 10 minutes until the mixture has had the chance to absorb the spices. Do not burn! You’ll need to stir it occasionally so it doesn’t stick to the bottom of the pan.

We like to heat our tortillas in the oven until they’re nice and warm. Put them on plates and cover them with the tempeh/walnut mixture, then garnish with the toppings of your choice. We’ve listed a few, above, but feel free to get creative!

Serves 4-6 people, depending on everyone’s hunger level. You can cover leftovers and store them in your refrigerator for up to three days. This mixture has a robust flavor and tastes great reheated! We love this savory dish, and are sure that you will, too!

Print Friendly, PDF & Email
Get Our Happy Gluten-Free Vegan cookbook!
50 of our favorite vegan, gluten-free recipes at your fingertips!

Check it out here, or download it now!:

Like this recipe? Show your appreciation for this free resource and help support us!

Other Amount:

Note: Some links on this site are partner links. That means that The Happy Gluten-Free Vegan will earn a commission, at no extra charge to you, if you purchase through our partner link. This helps keep our site free for everybody. Thank you for your support!
 


Share some yum!
  • 5
    Shares
  • 5
    Shares

Leave a Reply

Your email address will not be published. Required fields are marked *