Tempeh and potato tacos with vegan feta

Course: DinnerCuisine: MexicanDifficulty: Medium


Prep time


Cooking time




  • 1 tsp chili seasoning

  • 1 tsp smoked paprika

  • 1/2 tsp ground cumin

  • 1/4 tsp ground coriander

  • pinch of oregano

  • pinch of thyme

  • pinch of cinnamon

  • 1 tbsp olive oil

  • 150 g waxy potatoes, cut in 1 cm dice

  • 1 small red onion, diced

  • 2 cloves garlic, minced

  • 1/2 red capsicum, diced

  • 1/2 packet tempeh

  • 4 tortillas

  • guacamole or sliced avocado

  • shredded lettuce

  • vegan feta cheese (like Angel Food feta)


  • Combine spices in a small bowl and set aside.
  • Crumble tempeh into bite-sized pieces and set aside.
  • Heat oil over medium-high heat in skillet. When hot, add potatoes and sauté 5 minutes, stirring occasionally.
  • Add red onion and garlic. Sauté an additional 5 minutes, stirring occasionally, until onion is tender and potatoes are lightly browned.
  • Add red pepper and sauté 3 minutes until all vegetables are tender.
  • Add tempeh and spice mix and stir well to evenly distribute the spices. Sauté 3 minutes to heat through.
  • Serve with tortillas, lettuce, and guacamole.

Liked this? We think you'll enjoy these recipes: