Mushroom Tempeh Tacos


  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 16oz (450g) package of mushrooms, sliced
  • 1 8oz (225g) package of tempeh
  • 2-4 tsp chili powder
  • 3 tsp cumin
  • juice of 1 lime
  • 2 tbsp tomato puree
  • dash of low sodium tamari
  • dash of liquid smoke (optional)
  • 12 small corn tortillas or whole grain tortillas
  • fresh coriander to garnish


  1. Coat the bottom of a large frying pan with oil, and heat on medium. Add the onions and cook for a few minutes until softened, and the garlic and cook for another minute.
  2. Add the mushrooms, crumbled tempeh, chili powder and cumin to the pan. Cook for about 5 minutes, stirring often
  3. Add the lime juice, tomato puree, tamari and liquid smoke to the pan. If the mixture appears a little dry, add a couple of tbsp of water too. Give everything a good mix and cook for another 5 minutes
  4. While you are cooking the taco filling, you can also be warming the tortillas: heat a small nonstick skillet over medium heat. Toast each tortilla on both sides for about 30 seconds and set aside.
  5. Assemble tacos: stuff each taco shell with 2-3 tbsp of filling, garnish with fresh coriander.