Taking less than an hour to make, these chickpea tempeh tacos are packed with flavor. They're savory, zesty, with a hint of spice.

Chickpea Tempeh Tacos With Cashew Crema [Vegan]



Cooking Time



Chickpea Tempeh Filling: 

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 red onion, diced
  • 1 medium red bell pepper, diced
  • 8 ounces tempeh
  • Two 15 ounce can chickpeas, rinsed and drained
  • 3 teaspoon ground cumin
  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 1/2-1 teaspoon salt
  • Pepper
  • Juice from 1/2 lime

For the Cashew Crema: 

  • 1 cup cashews
  • 1/2 jalapeno, roughly chopped & deseeded
  • 1/4 cup non-dairy milk
  • 2 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 8-10 corn tortillas
  • Fresh cilantro
  • Lime wedges


  1. Add cashews and jalapeno to a small bowl. Pour over boiling water until they're covered. Let sit for 20 min. Prepare the filling in the meantime.
  2. To a large skillet, heat 1 tablespoon of oil over medium-high heat. Add garlic, onion, bell pepper, and a pinch of salt. Saute for 3-4 min. until onion is soft and translucent. Using your hands, crumble in the tempeh. Add chickpeas, spices, salt and pepper to taste. Stir to combine. Cook for 5-6 min. until tempeh and chickpeas have developed a nice golden brown color. Season with more salt and pepper to taste if needed. Squeeze in juice from 1/2 lime.
  3. Drain cashews and jalapeno. Add them to a high-speed blender, along with the rest of the crema ingredients. Blend until smooth.
  4. Toast tortillas on an open gas flame until charred or in a dry skillet. Assemble by spooning filling onto tortillas. Top with a dollop of cashew crema and fresh cilantro. Serve with a couple lime wedges on the side.


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