Serves 2 hungries

Tempeh and mushrooms get all sticky and charred, burnt ends and everything, in an easy to throw together sauce that is smoky, sweet (but not too) and a little spicy. Some slaw to cool it down and lend some fresh crunch, some sliced avocado for creaminess and because avocado on everything always. Now you’ve got yourself a taco tuesday on a friday because you don’t know what day it is!

Recipes Notes

~ I marinate the tempeh for up to an hour (but not longer than that) but if you’ve got 15 minutes, no problem, it will still be yummy, just a little less soaked through.

~ This marinade it soooo good for a million things. Try it on baked tofu or even veggies like cauliflower or brussels.

Vegan Tempeh Tacos

BBQ 5-Spice Tempeh Mushroom Tacos

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Servings 2 hungries

Ingredients
  

For the tempeh marinade:

  • 3 tbsp tamari or soy sauce
  • 1 tbsp sriracha
  • 1 tbsp sesame oil
  • 1 tbsp canola oil (plus additional for cooking)
  • 1 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1/2 tsp 5-spice

For cooking:

  • 8 oz cremini mushrooms sliced thin (about 1/8 inch thick, not paper thin)
  • 1 8 oz package tempeh diced
  • 4 cups thin sliced red cabbage tough core removed
  • 2 tbsp fresh lime juice
  • 1 tbsp agave
  • Small glug olive oil
  • 1/4 cup cilantro finely chopped
  • Pinch salt

To assemble:

  • Sliced avocado
  • 6 pcs 8-inch tortillas warmed up

Instructions
 

  • Vigorously mix all tempeh marinade ingredients in a mixing bowl. Add the tempeh and toss to coat. Let marinade 15 minutes to an hour. 
  • Mix all the slaw ingredients together and taste for seasoning. Let wilt.
  • Preheat a large skillet over medium heat. When good and hot, cook mushrooms in canola oil until moisture is released and they’ve browned a bit, about 7 minutes.
  • Add the tempeh, reserving some marinade. Cook for about 10 minutes, flipping often, until caramelized on the edges.Add more marinade as needed. 
  • Heat tortillas your preferred way and assemble. Slaw on bottom, then tempeh, then tuck in sliced avocado. Sprinkle avo with a little lime juice and salt if you like. Serve asap!
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