Vegan Tempeh Walnut Taco Meat

This vegan tempeh walnut taco meat is the best vegetarian protein addition to all of your favorite tacos, burritos, and burrito bowls. All you need is 6 ingredients and 30 minutes to bake in the oven! So savory and satisfying!

I really love Mexican-inspired vegan dishes, and this vegan taco meat is no exception! It's super easy to throw together on a busy weeknight and holds up well in the fridge throughout the week.

The cooking method for this vegan taco meat is inspired by my Smoky Tempeh Bacon Strips that are cooked in a marinade in the oven. Tempeh naturally soaks up the liquid and the result is an extra flavorful, juicy, crispy vegetarian meat option!

I'll regularly make a big batch on Sunday or Monday night and eat it with my cilantro lime rice and Copycat Chipotle Black Beans throughout the week. So good!

Ingredients and Substitutions

• tempeh – I don't recommend substituting tofu in place of the tempeh as they operate very differently. Only tempeh is recommended here but you can use a plain tempeh or a tempeh with added grains.
• walnuts – Halved or whole walnut pieces will work, just be sure the only ingredient is walnuts. If the walnuts are roasted or flavored in any way, this will effect the flavor of your taco meat.
• salsa – Any salsa will work. I used a medium spiced, slightly chunky salsa but also love using mild salsas here!
• taco seasoning – I love buying packets of vegetarian taco seasoning to make cooking dinner super quick and easy, but it's often more affordable to make your own Homemade Taco Seasoning!
• vegetable broth – I add a half cup of vegetable broth to the dish while it bakes to keep it super moist and add additional flavor!

Step by Step Instructions

1. Pulse your walnuts in the food processor until broken down into smaller crumbles – think ground beef crumbles for a walnut taco meat. Alternatively, chop the walnuts with a knife until a similar texture is reached.

2. Break the tempeh bricks into small chunks with your hands and add them to the food processor. Pulse a few times, or until the tempeh is broken down into crumbles. Some large pieces are okay!
   
   *Be careful not to over process or the tempeh will turn into a paste texture. A smaller cup food processor may have difficulty processing this without overdoing it. I use a 14 cup food processor and there is enough room to process without the tempeh getting stuck.
   
   Alternatively, chop the tempeh with a knife/tear it with your hands until a similar texture is reached.

3. Spread the vegan taco meat in a lightly greased 9×13 casserole dish and pour the 1/2 cup vegetable broth, salsa, adobo sauce, and taco seasoning overtop. Stir well to combine and completely coat the walnuts and tempeh.

4. Bake for 30 minutes, tossing the tempeh taco meat half way through to encourage even browning. Serve vegan taco meat immediately as soft or hard-shelled tacos, wrapped in a burrito or over rice and beans as a homemade burrito bowl!

FAQs

Expert Tips

• Be careful not to over mix the tempeh in the food processor. It is better to leave larger chunks and break them up with your hands than it is to over process it into a paste.
• Make a large batch of this vegan taco meat for meal prep! Tempeh walnut taco meat does well in the fridge and is easily reheated.

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