Tempeh Tacos with Mushrooms and Pickled Vegetables

We love our tacos and can’t help but to share another recipe for a new favorite filling of ours – featuring a new favorite ingredient. Before anyone jumps to any (false) conclusions though: this is not a paid collaboration. This is just us absolutely loving… yellow pea tempeh. Swedish company Bärta is the first one to create the most delicious tempeh ever using the most climate friendly ingredient ever – yellow peas – and we’re pretty much in love with it.

And what do you do when you discover a new, yummy ingredient? You create a taco recipe featuring it, of course. Like when we realized celery root (celeriac) is the most underrated vegetable ever and made these Vegan “Fish” Tacos With Breaded Celery Root, Cabbage and Lime Sauce, for example.

Here, we’ve paired crumbled tempeh with sautéed mushrooms and walnuts, creating a nice mix of textures, and it all comes with a hint of smokiness (similarly to these Smoky Lentil Mushroom Tacos, actually). Some quick pickled veggies and a drizzle of sauce on top and it’s a done deal – these vegan tacos are beyond good and disappeared quickly from our dinner table last night. We’ll see if you’ll agree!

För recept på svenska, klicka här: Veganska tacos med tempeh, svamp och picklade grönsaker

Makes 12 small or 8 medium tacos
Total Time: 1 hr + additional time for pickled vegetables

Ingredients

Quick pickled vegetables

1 red onion (100 g), cut in half and then thinly sliced
1 carrot (100 g), cut into thin matchsticks
100 g green cabbage, sliced thin
150 ml white wine or apple cider vinegar (or a mix of both)
150 ml water
1 1/2 tbsp sugar
1 tbsp salt

Tempeh mushroom filling

360 g tempeh (we use Bärta yellow pea tempeh)
1 yellow onion (150 g), chopped
4 garlic cloves, minced or pressed
1 tsp ground cumin
1 1/2 tsp smoked paprika
1/2 tsp chili powder
2 tsp chipotle paste (or adobo sauce)
1 tsp maple syrup
100 ml toasted walnuts, chopped
250 g cremini mushrooms, quartered
Olive oil
Salt

Sauce

2 tbsp mayonnaise (we use vegan)
2 tbsp yoghurt (we use oat based)
1 tbsp lime juice
1 clove garlic, minced or pressed

To Serve

12 small or 8 medium tortilla breads

Instructions

  1. Pickled Vegetables Place the prepared onion, carrots and cabbage in a glass jar (0.7-1 liter). In a small saucepan, stir together water, vinegar(s), salt and sugar. Bring the mixture to a boil and then remove it from the heat. Pour the hot liquid into the jar, pushing the vegetables down so the liquid covers them completely. Screw on a lid and allow to cool before placing it in the fridge. Best if prepared at least 4 hours in advance.
  2. Filling Break up the tempeh into large chunks (defrost first if using frozen) and, using a food processor, mix until broken up into small bits the size of a pea. Set aside.
  3. Sauté the onion in 2 tbsp olive oil and 1/2 tsp salt in a large pan over medium heat, approx. 5 min. Add in garlic, cumin, smoked paprika and chili powder and let cook with the onions for another 2 min, stirring frequently.
  4. Add in the tempeh and an additional tbsp of olive oil and continue to sauté for 10 min. Stir in chipotle paste and maple syrup. Set aside.
  5. Sauté the mushrooms in 1 tbsp olive oil in a pan over medium heat, for approx. 10 min. Then add these to the tempeh mixture, as well as the toasted walnuts. Stir together. Season with additional salt to taste. 
  6. Sauce Whisk together all the ingredients in a small bowl and set aside.
  7. To serve, spoon some of the filling on a tortilla, and top with pickled vegetables and a drizzle of sauce. 

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