Veggie Tempeh Tacos

I love improvising in the kitchen. I like to make healthy fun meals that everyone in my family will enjoy. (Kinda sounds like I’m practicing for my Ladies Home Journal audition).

Anyway, every once in a while one of my concoctions seems share worthy. This little taco recipe is one of my favorites. I like to make it on Sundays figuring that all the protein and vitamins will help me recover from my weekend long runs. It would also be a nice antidote to a Camille-style pre-run McDonald’s feast!

It’s a vegan* recipe made up of three components: mashed black beans; sauteed taco veggies; and marinated taco tempeh. You can make this recipe as written or use each piece of this meal as a side with other main dishes. I serve these beans at least twice a week with other meals. We love them! You can also make lots of substitutions depending on what you have around or what you and your family prefer to eat. When we don’t have tempeh I often used scrambled eggs or cubed sweet potatoes instead. You could also sub in any kinds of meat or meatless meat.

Traditional American taco, served with ground ...


– 8 hard taco shells (preferably organic)

– Mashed Black Beans

– Sauteed Taco Veggies

– Marinated Taco Tempeh

– Garnishes (use any of the following: chopped fresh cilantro; chopped scallions; chopped lettuce; cheese; sour cream; avocado; guacamole; salsa; hot sauce, etc.)

Preheat the oven to 425. Prepare mashed black beans, sauteed veggies, marinated taco tempeh and garnishes. Bake the taco shells for 2-3 minutes. Serve! Makes 8 tacos.


– 2 cans of black beans rinsed

– 1 tbsp of Olive Oil

– 1 clove garlic minced

– 1/4 cup apple cider vinegar

– Salt and Pepper to taste

Heat olive oil on medium heat. Add garlic and sautee for 1 minute. Add beans, vinegar and salt and pepper. Reduce heat to simmer. Simmer for about 15 minutes or when beans are soft and easily mashed with a fork. Mash the beans to desired consistency with a fork.


– 1 onion chopped

– 1 bell pepper chopped

– 1 cup corn (frozen or fresh)

– 3 cups of fresh baby spinach

– 1 cup chopped mushrooms (optional)

– 2 tbsp olive oil

– Salt and Pepper to taste.

Heat olive oil in a large skillet. Add onion, pepper and mushrooms (if applicable) and sautee until onion is transluscent and peppers and mushrooms are soft. Add corn and heat for 2 minutes. Then add the spinach and stir until wilted. Add salt and pepper.


– 1 package tempeh

– juice of 1 lime

– 2 tbsp of olive oil

– 1 clove of garlic minced

– 1 tsp cumin

– 1 tsp oregano

– 1 tsp coriander or cilantro

– salt and pepper to taste

Whisk everything but the tempeh in a shallow dish. Dice tempeh and add to the marinade. Let sit for at least 45 minutes. Heat skillet over medium heat. Add tempeh and marinade and sautee until heated through and lightly browned.

* I am not a vegetarian, but I was one all throughout my late teens and twenties so I am best at cooking vegetarian food. Plus, I really like it!

Salty Running boss and mother of 3 little ones with PRs of 3:10:15 (26.2), 1:25:59 (13.1) and 18:15 (5k). I love to write about running culture, mental training, and fitting in a serious running habit with the rest of a busy life.

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