Smoky Tempeh + Lentil Tacos
Prep time
Cook time
Total time
Amazingly flavorful smoky tempeh + lentil tacos that are ready in less than 20 minutes for a super easy, delicious vegan dinner.
Recipe type: Main Course
Cuisine: Mexican, Vegan, Gluten-free
Serves: 8-10 tacos
  • Tempeh Lentil Taco 'Meat'
  • 8 oz tempeh
  • 1 cup cooked lentils
  • 2 tsp grapeseed or olive oil
  • 2 cloves garlic
  • ½ white onion
  • 2 tbsp Yellow Bird Ghost Pepper Sauce
  • 2 Tbsp ketchup
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • ¼ tsp salt
  • 1 tbsp lime juice
  • corn tortillas
  • ¾-1 cup vegan mozzarella cheese
  • Suggested Toppings
  • pickled watermelon radish
  • chopped cilantro
  • avocado
  • pico de gallo (salsa)
  1. Heat the oil in a large pan over medium heat. Tilt the pan to coat the surface. Meanwhile, finely dice the onion. Add the onion to the pan then mince the garlic. Stir the onion then add the garlic to the pan. Let it cook while you finely dice the tempeh.
  2. Stir the tempeh into the pan. Add the lentils, Ghost Pepper Sauce, ketchup, cumin, paprika, and salt. Stir well to combine. Cook for 4-5 minutes, stirring occasionally.
  3. Squeeze the lime juice over the pan. Add 1-2 tbsp of water and deglaze the pan (scrape the bottom.)
  4. Taste and adjust seasoning if desired. Reduce heat to medium low. Prep your desired toppings. Moisten the tortillas and warm them in the microwave for 30-45 seconds.
  5. Put 1-2 tbsp vegan cheese on a tortilla. Cover with 2 tbsp smoky tempeh lentil mixture. Top with pickled radish, chopped avocado, cilantro, salsa, and more Ghost Pepper Sauce if you like it hot!
Recipe by Carrots and Flowers at