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Thai Tempeh Tacos: Sweet n’ Spicy

Thai Tempeh Tacos - deliciously sweet n' spicy vegan tacos! www.thatwasvegan.com

I’ve sung the praises of Subculture before, and even created the Bangkok Salad in honor of my favorite sandwich – and now I’ve taken it one step farther… Tacos. Thai Tempeh Tacos. Flavorful tempeh, delicious homemade Thai chili sauce, crisp veggies, and pickles. PICKLES!

Thai Tempeh Tacos - deliciously sweet n' spicy vegan tacos! www.thatwasvegan.com

The salad version is amazing. The original sandwich is fantastic. But this version? Tacos FTW! “Everything is better in a tortilla” might end up on my gravestone if I’m not careful, but I can’t help it. I love me some tacos. Flour tortillas, corn, crispy, soft… it matters not. If they’re vegan and delicious, I’m eating them all.

Case in point:

Korean BBQ Chickpea Tacos

Agave-Green Chile Roasted Veggie Tacos

Grilled Avocado Tacos

Buffalo Ranch Sweet Potato Tacos

Crispy Potato Soft Tacos

Zucchini and Tofu Soft Tacos

Okay, I’ll stop now – I’ve made my point. I freaking ā¤ļøŽ tacos. If you do too, and want more taco nomnoms, check this out

Thai Tempeh Tacos - deliciously sweet n' spicy vegan tacos! www.thatwasvegan.com

 

Thai Tempeh Tacos - deliciously sweet n' spicy vegan tacos! www.thatwasvegan.com


 

Thai Tempeh Tacos
Serves 4
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Ingredients
  1. 1 batch Thai sweet chili sauce (recipe here), with 1/4 cup set aside
  2. 1 package tempeh
  3. 4 tablespoons Vegenaise
  4. 1-2 teaspoons sambal oelek (Thai chili paste)
  5. 2 carrots, grated
  6. ~2 cups chopped lettuce (I like a hearty, romaine lettuce myself)
  7. ~15 pickle chips, chopped in quarters
  8. 8 corn tortillas
Instructions
  1. Chop the tempeh into bite-sized pieces. Combine with the chili sauce you already made in a small pan over low heat. Simmer uncovered for 10-15 minutes. When done, cover, remove from heat and set aside. You want the tempeh to stay warm!
  2. While the tempeh is cooking, mix the remaining sweet chili sauce with the Vegenaise and sambal oelek in a small bowl. Whisk with a fork to make sure it's completely combined. Start with 1 teaspoon of the chili paste, adding more to suit your tastes. Set aside.
  3. Build your tacos- about 1/8th of each ingredient on each taco, topped with the sauce you just made. YUM!
Notes
  1. This recipe makes 8 tacos... and who eats less than 2 tacos each?
That Was Vegan? http://www.thatwasvegan.com/

 

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{ 4 comments… add one }
  • Mary Ellen @ VNutrition March 18, 2016, 5:54 am

    These look great! I never think to use pickle as an ingredient but l bet it’s tasty in this dish.

    • Barb March 21, 2016, 1:52 pm

      I feel like pickles go with anything šŸ˜‰

  • Sophie March 25, 2016, 12:53 pm

    I love your original taco filling a lot,…..mmmmmmmm!
    Lovely bright colours too!

    Happy Easter! šŸ˜‰

    • Barb March 29, 2016, 8:17 am

      Happy Easter to you too! šŸ™‚

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