These BBQ Tempeh Tacos with Vegan Ranch are filled with crispy tempeh, avocado salsa, homemade slaw and vegan ranch. The perfect vegan taco!
I know we are in the midst of a wild and crazy time in the world, but my goal is to continue to provide you with fresh content that utilize pantry staples over the next few weeks.
And while we may be in quarantine mode, it is still Taco Tuesday and today's recipe will not disappoint.
TSV TIP: Tempeh is a staple in my house, but if you didn't happen to grab any during your last shopping trip, then feel free to swap it for white beans or chickpeas.
How to make BBQ Tempeh Tacos with Vegan Ranch
These tacos come together super quickly. Whip up your tempeh in less than 10 minutes and assemble your toppings.
I opted for an avocado salsa, mix of fresh greens and vegan ranch - you can get the recipe for my dry ranch seasoning mix here.
How to serve BBQ Tempeh Tacos with Vegan Ranch
If you don't have tortillas on hand you can also make these into bowls. No matter how you eat these, they will be a crowd pleaser for the whole family.
Need more taco inspo? Check out these recipes:
- Vegan Baked Tacos with Chipotle Ranch
- Roasted Potato Tacos with Chimichurri
- Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce
BBQ Tempeh Tacos with Vegan Ranch
Ingredients
FOR THE TEMPEH
- 8 oz tempeh cut in cubes
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ cup BBQ sauce
FOR THE AVOCADO SALSA
- 1 avocado diced
- 1 cup corn
- 1 jalapeño diced
- ¼ cup cilantro chopped
- 1 tablespoon red wine vinegar
- salt & pepper to taste
FOR THE TACOS
- 1 cup red cabbage shredded
- 1 cup green cabbage shredded
- romaine lettuce shredded
- vegan ranch*
- 8 taco-sized flour tortillas
- cilantro for topping
Instructions
- Heat olive oil in a pan over medium heat. Add the tempeh, garlic powder and smoked paprika to the pan. Cook for 2-3 minutes, stirring frequently. Add the BBQ sauce and cook until it begins to caramelize (approx. 3-5 minutes). Turn heat to low until ready to eat.
- Prepare the avocado salsa by combing all of the ingredients in a bowl and toss to combine. Set aside until ready to use.
- Add the red and green cabbage to a bowl and drizzle with vegan ranch (I used about ¼ cup of ranch). Toss to combine.
- Heat the tortillas over an open flame or in a pan.
- To assemble layer tacos with romaine, cabbage, avocado salsa, tempeh, vegan ranch and cilantro.
Video
Notes
Nutrition
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If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Gayle
My first attempt at vegan cooking and we were pleasantly surprised how much we loved it! This recipe has so many layers to it- the smoky sweet flavor of the barbecue tempeh, the fullness of the corn, avocado and cilantro and the crunchy cool creamy flavor of the cabbage dressed in the ranch. Great recipe - so happy I have leftovers❤️❤️
Rene
Thanks Gayle! So glad it was a hit!
Gabby
This turned our very flavorful! I used a coleslaw bag mix and omitted the lettuce. I also added fresh chopped garlic to the avocado/corn salsa. The tempeh didn't fully cook through and I regretted not steaming it beforehand. I will try again a different time. Also, added sriracha on top!
Rene
Sriracha is always a good idea 🙌
Amy
The last time I made tempeh we ended up ordering pizza. Not this time! Yum and thank you!
Rene
Oh no! So glad it worked this time around with this recipe 🤗
Fatima
These tacos have become a staple in our house. They are sooo good! My hubby isn't a huge fan of tempeh but with the seasoning and BBQ, he loves it! Thank you for another very delicious recipe!
Rene
Yay - so glad you both liked these and were able to add them to your regular menu!
Dana
These are SO good! I find the romaine to be unnecessary (because I'd rather have more of the cabbage slaw) so I took that out for the 2nd time I made them and I like them even more!
Rene
That slaw is good - so I get it 🙂 So glad you liked these!
Kathy Chesnut
Wow, these were really good, with lots of flavor layers and textures. My husband really, really liked them. We’ve both been vegan for about six months, so we’ve been doing a lot of experimenting and sampling during this time as we figure out what we like and don’t like. This recipe went straight to the ‘keeper’ file. I didn’t have tempeh so I used firm tofu dusted in cornstarch (so it would crisp up nicely), so I can’t say if tempeh is better or not.
This is one of those recipes you can imagine being served for lunch in a restaurant.
Rene
Yay! So glad you and the hubby liked it. Tofu sounds like the perfect sub 🙂
Cheryl
Making these tonight! What brand BBQ sauce did you use?
Rene
Hi Cheryl - I usually grab one from Trader Joe's. I really like their spicy one!
Stef
Making these tonight! Only thing I'm excited about today! 🙂
Rene
Yay! Hope they bring some sunshine to your day - and your belly 🙂