Crockpot Hawaiian Tempeh Tacos Recipe
Servings: 16 tacos
Cost: $9.45 per recipe / $0.59 per taco
Ingredients
Tempeh Taco Filling
- 3 (8 ounce) bricks tempeh grated ($6.00)
- 5 cloves garlic minced ($0.30)
- 1 (20 ounce) can crushed pineapple ($1.34)
- 1 red onion diced ($0.94)
- 1 jalapeño diced ($0.33)
- 2 tablespoons soy sauce can substitute tamari ($0.26)
- 1 tablespoon apple cider vinegar ($0.11)
- 2 teaspoons chili powder ($0.24)
- 2 teaspoons ground cumin ($0.24)
- 1 teaspoon salt adjust to taste ($0.02)
Coleslaw
- 20 ounce coleslaw mix ($2.40)
- 1 cup mayonnaise vegan or regular ($1.28)
- 1 tablespoon lime juice freshly squeezed ($0.17)
- 2 tablespoons fresh cilantro chopped ($0.12)
- 2 teaspoons fresh lime zest
- 2 teaspoons fresh ginger grated ($0.11)
- 1 tablespoon apple cider vinegar ($0.11)
- 1 teaspoon agave ($0.08)
For serving
- 12-16 corn tortillas ($0.80)
- fresh limes
- fresh cilantro
Instructions
- Add all the tempeh taco ingredients to your slow cooker and mix together. Slow cook for 4 hours on high or 8 hours on low. Once done, stir together to ensure everything is even.
- An hour before serving, prepare your coleslaw. In a large bowl, mix together the vegan mayonnaise, lime juice, lime zest, apple cider vinegar, agave, grated ginger, and chopped cilantro. Then add the coleslaw mix and toss until evenly combined. Set in the fridge to chill.
- Serve the tempeh taco filling and coleslaw on warmed corn tortillas. Top with fresh lime juice and cilantro, and enjoy!
Freezer Meal Instructions
- Place all of the taco ingredients, uncooked, in a gallon-sized ziplock bag. Seal tightly removing as much excess air as possible. Place in freezer for up to 3 months.
- When ready to cook, dump contents of bag into crockpot, frozen, and cook as usual. Serve on warmed corn tortillas with fresh coleslaw.
Notes
- Download the money saving app, Ibotta. They almost always have $2 cash back on each brick of tempeh.
- Stovetop version: If you'd like to make this recipe on the stovetop, I'd recommend marinating the tempeh overnight. Add all of the tempeh taco meat ingredients to a large Stasher bag, ziplock or airtight container and refrigerate overnight. The next day, heat a large skillet with 1-2 tablespoons oil over medium heat. Once warm, add the taco meat and cook for 10-15 minutes or until warmed through and browned.
- The nutritional estimate is a very rough estimate per taco. This will vary widely depending on brand of tortilla, amount of coleslaw used, other toppings, etc. If you track macros or count calories, adjust based on your ingredients and personal serving size with a fitness tracker such as Cronometer or MyFitnessPal.
Nutrition
Calories: 269kcal | Carbohydrates: 26g | Protein: 10g | Fat: 15g | Sodium: 378mg | Fiber: 3g | Sugar: 7g