This taco recipe is full of all the wonderful flavors of fall. It's maple; it's pumpkin; it's tempeh and veggies that are good for you and super delicious! Don't forget to pair it with the pumpkin crema!

Fall Maple Tempeh Tacos With Pumpkin Crema [Vegan, Gluten-Free]



6-8 tacos

Cooking Time




  • 3 tablespoons maple syrup
  • 1 teaspoon garlic powder
  • 1/4 teaspoon liquid smoke
  • 1 8-ounce package tempeh
  • 3 large carrots, peeled and julienned
  • 1 medium red onion, sliced
  • 3 tablespoons vegan butter, melted
  • 2 tablespoons brown sugar
  • 3 cups kale, stemmed and chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 cup vegan sour cream
  • 2 tablespoons pumpkin purée
  • 1 teaspoon ground cinnamon
  • Corn tortillas


  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine maple syrup, garlic powder, and liquid smoke. Stir until mixed thoroughly.
  3. Crumble tempeh into bowl and stir until fully mixed. Spread out into a single layer on baking sheet.
  4. Mix butter and brown sugar in a large mixing bowl. Add carrots and onions and toss to coat. Spread out into a single layer on baking sheet.
  5. Place both baking sheets in oven and bake for 20 minutes, stirring both dishes every 5 minutes. Cook longer if needed.
  6. While the other ingredients bake, place kale in a large bowl. Top with oil and salt and massage for 2 minutes.
  7. Stir together sour cream, pumpkin, and cinnamon.
  8. Build tacos and top with pumpkin crema.


This recipe also works well without the tortillas and put over a grain like quinoa or farro.


Nutritional Information

Per taco: Calories: 273 | Carbs: 21 g | Fat: 19 g | Protein: 7 g | Sugar: 12 g | Sodium: 160 mg Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.