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December 27, 2021

Vegan Tempeh Tinga Tacos

Take classic chicken tinga and make it vegan! These Vegan Tempeh Tinga Tacos are an easy 30-minute weeknight dinner packed with protein, fiber, and flavor.

Vegan Tempeh Tinga Tacos

Have you ever heard of chicken tinga? It's a Mexican dish that was new to me before a few weeks ago. But I've come to find that it's full of flavor.

I was looking for some unique taco recipes and I came across a tasty taco dish from Gimme Some Oven. She had taken chicken tinga and turned it into taocs! I thought this was a great idea and decided I'd put a plant-based spin on her recipe.

I often make tempeh tacos. Just a few blocks of tempeh, some black beans, and taco seasoning make a super simple and delicious taco. So I knew that tempeh would work well in this dish. These tinga tacos are super tasty!

Why I love these Vegan Tempeh Tinga Tacos

  • Dietary needs — these vegan tacos are dairy-free, plant-based, oil-free, gluten-free, and sugar-free
  • Easy weeknight dinner — this dish only takes half an hour to make! Perfect for a weeknight dinner
  • Full of flavor — the classic chicken tinga dish has tons of flavor and so does this vegan version!

Vegan Tempeh Tinga Tacos

Ingredient Notes

  • Yellow Onion: white or red are also fine.
  • Garlic: you could sub fresh or freeze dried garlic and omit the extra cook time.
  • Chipotle Chilis in Adobo Sauce: adjust to your personal spice level. You could use a dry spice like cayenne or chili pepper in place of the chipotles - same deal, adjust to your personal spice level.
  • Caned Tomatoes: look for diced tomatoes with no added sugar.
  • Vegetable Broth: look for a broth with no added preservatives or sugar.
  • Maple Syrup: for a fruit-sweetened dish you could use date syrup
  • Spices: cumin & oregano
  • Tempeh: tempeh is made from fermented soy beans. You can find it at most grocery stores in the vegan section.
  • Bay Leaf: this is optional, but helps to add a layer of flavor.
  • Black Beans: black beans are also optional, but highly recommended. All you need is a can of beans.
  • Salt & Pepper
  • For serving: corn tortillas, cilantro, pickled red onions, vegan sour cream, etc.

Vegan Tempeh Tinga Tacos Ingredients

How to make Vegan Tinga Tacos

Step 1. Sauté the onions in a non-stick pan, using a splash of vegetable broth if necessary to prevent sticking. Stir 5-7 minutes and then add the minced garlic. Cook an additional 1-2 minutes.

Step 2. Transfer the onion and garlic to a blender or food processer along with the chipotle chili(s), tomatoes, remaining vegetable broth, maple syrup, cumin, and oregano. Blend until smooth. Taste and season with salt & pepper.

Step 3. Pour the blended sauce back into the pot and add the crumbled tempeh and bay leaf. Stir to combine. Cook on medium for 8-10 minutes, until the tempeh is warm and the sauce is reduced.

Step 4. Stir in the black beans and let cook 1-2 minutes, until warm. Taste again and season with salt & pepper.

Step 5. Assemble the tacos and top with your favorite toppings. Serve and enjoy!

Recipe Prayer

Thank you God for this dinner. Thank you for giving us food to nourish our bodies. Amen.

Vegan Tempeh Tinga Tacos

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Vegan Tempeh Tinga Tacos

Take classic chicken tinga and make it vegan! These Vegan Tempeh Tinga Tacos are an easy 30-minute weeknight dinner packed with protein, fiber, and flavor.

Author:

Elizabeth

Serves:

6

Prep:

10

min

cook:

20

min

total:

30

min

Ingredients

  • 1 Yellow Onion, peeled and sliced
  • 4 Cloves Garlic, minced
  • 1-2 Chipotle Chilis in Adobo Sauce
  • 1 15oz Can Tomatoes
  • 1 Cup Vegetable Broth
  • 3 Tablespoons Maple Syrup
  • 2 Teaspoons Cumin
  • 1 Teaspoon Dried Oregano
  • 2 8oz Blocks Tempeh (or extra firm tofu), crumbled
  • 1 Bay Leaf (optional)
  • 1 Can Black Beans, drained
  • Salt & Pepper, to taste
  • Corn Tortillas
  • Toppings: cilantro, pickled red onions, vegan sour cream, etc.

Instructions

  1. Sauté the onions in a non-stick pan, using a splash of vegetable broth if necessary to prevent sticking. Stir 5-7 minutes and then add the minced garlic. Cook an additional 1-2 minutes.
  2. Transfer the onion and garlic to a blender or food processer along with the chipotle chili(s), tomatoes, remaining vegetable broth, maple syrup, cumin, and oregano. Blend until smooth. Taste and season with salt & pepper.
  3. Pour the blended sauce back into the pot and add the crumbled tempeh and bay leaf. Stir to combine. Cook on medium for 8-10 minutes, until the tempeh is warm and the sauce is reduced.
  4. Stir in the black beans and let cook 1-2 minutes, until warm. Taste again and season with salt & pepper.
  5. Assemble the tacos and top with your favorite toppings. Serve and enjoy!
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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography