This is a quick and easy recipe for making my favorite home cooked vegan taco meat. Even hardcore meat eaters like this. The trick is to create a tasty taco "meat" with a red tomato oily sauce that mimics beef. Use this in tacos, quesadillas, stuffed peppers, stuffed mushrooms, Sloppy Joes, or whatever you may think up.
- Plain / Original Tempeh
- Tomato Sauce
- Olive Oil (mild) - or mix in vegetable oil with olive oil if it's a strong olive oil
- Salt & Pepper
- Liquid Aminos (or soy sauce)
Ok, let's get this started...
Begin by oiling the pan with about 1/4 cup of oil into a skillet. Start it out on a med/high heat.
Step 1: Crumble, Smash, & Saute Tempeh
Crumble Tempeh by hand or with a wooden spoon in the skillet.
Smash it with a spatula.
Saute the Tempeh on its own for a little on a medium/high heat.
Step 2: Continue Saute and Add Spices and Tomato
Turn down the heat a bit so the spices don't burn.
Continue saute on medium heat.
Generously sprinkle paprika all over the top of the tempeh to taste.
Add 2 hearty pinches of cumin, about 1 Tsp, also to taste.
Add a dash of sea salt and black pepper to taste.
Stir it up!
Add about 1/4 cup of tomato sauce.
Stir and simmer at same heat.
Step 3: Cook Off Liquid From Tomato Sauce, Add Aminos
Continue simmer for a few minutes until it's less saucy.
The oil at this point should be a redish orange, similar to what you might see with ground beef taco meat.
Splash in just a little liquid aminos or soy sauce from a bottle with a drip top, about 1 teaspoon.
Stir and simmer for about 1 more minute.
Step 4: Remove From Heat and Use As You Like
Your vegan taco meat is ready to use in the meal of your choice!
Try it with
- tacos (of course)
- stuffed peppers
- stuffed mushrooms (highly recommend!)
- sloppy joes
- and more!
It's also easy to freeze and save for later!
Participated in the
Vegan Food Challenge