Picante or sriracha sauce to tasteoptional (see note)
8 to 12soft corn tortillas or crispy taco shells
For serving (use any or all)
Finely diced tomatoes
Thinly shredded lettuce
Peeled and diced avocado
Vegan Sour Cream
Grated Vegan Cheddar-style cheese
Heat the oil in a large skillet. Add the onion and sauté until translucent. Add the bell pepper and continue to sauté until the onion is lightly browned.
Cut the block of tempeh into several chunks. Place in a food processor fitted with the metal blade and pulse on and off a few times.
Add the walnut pieces and onion and pepper mixture, pulse on and off until everything is finely and evenly chopped. Be careful not to overprocess — you don’t want this to turn into a puree.
Transfer the mixture to the skillet. Add the tomato sauce and seasonings. Stir together, bring to a simmer, then allow to cook over low heat for 15 to 20 minute to allow the flavors to marry.
Serve straight from the skillet or transfer to a serving container, allowing everyone to construct their own tacos using soft corn tortillas or crispy taco shells, plus the rest of the suggested embellishments.
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