Amazing Vegan Red Pepper, Corn & Tempeh Tacos

by Brian P. Ramos

Taco Tuesday anyone? Try this quick protein-packed, plant-based delight. As you will see below, these tacos are super easy to make and very satisfying to the palate.

The filling includes crumbled tempeh (which my wife prefers a lot more than tofu), red peppers, corn, guacamole (recipe below), and sautéed onions. Even a meat eater will become an instant fan!

Additional toppings can include red cabbage, halved cherry tomatoes, cashew cream or vegan sour cream, black beans, and roasted sweet potatoes.


1 tablespoon olive oil
 1/2 medium yellow onion, chopped (1/2 cup)
 1/2 red bell pepper, diced
 1 8-ounce package tempeh, crumbled
 2 teaspoons cumin
 1/2 teaspoon garlic powder
 1 teaspoon chili powder (optional)
 1/4 teaspoon sea salt
 Juice from one small lime
 1/2 cup frozen corn
 6 corn tortillas


1. Heat olive oil in a cast-iron pan over medium heat. Once hot, add in the chopped onion and cook for about five minutes until the onion becomes translucent.

2. Add the bell pepper and cook for another couple minutes.

3. Add the crumbled tempeh to the pan and add in the spices and lime juice. Cook for a few minutes, then stir in the corn and cook for another few minutes. Give the tempeh filling a taste and add seasonings or spiciness to your liking.

4. Fill a tortilla with one-sixth of the tempeh filling and add whatever toppings you like — salsa, hot sauce, avocado or guacamole, red cabbage, diced tomatoes, or vegan sour cream.


2 hass avocadoes (skinned and pitted)

1 plum tomato (cut to small pieces)

1/4 bunch of cilantro

A small amount of red onion

1 jalapeno (cut to small pieces)

1 lime (juice squeezed)

Salt to taste

Mash with fork or electronic device

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