Quick and Easy Vegan Teriyaki Tempeh Tacos

Are you craving tacos but want to mix it up? Try these amazing Vegan Teriyaki Tempeh Tacos. A fun spin on a classic taco with an Asian twist, these are easy to make, not very time consuming and something the whole family will love. Oh wait! They’re Gluten-Free too!

If you think this looks good, try our Vegan Summer Pinto Burritos here. You’re going to like the way they taste, I guarentee it.

Yield: 8 Tacos

Vegan Teriyaki Tempeh Tacos

Vegan Teriyaki Tempeh Tacos

Layered with Asian flavors and some mighty textural power, these will be perfect to help ring in the next Taco Tuesday! Frozen baby corn is so much tastier than canned, but it can be hard to find. If you cannot locate any, replace the baby corn with the same quantity of frozen corn kernels.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


  • 1 cup dry brown jasmine rice or other rice, cooked per package instructions with 1 tsp toasted sesame oil
  • 1 tbsp brown rice vinegar
  • 1 tsp ume plum vinegar
  • 1½ tsp toasted sesame oil
  • 1½ tsp reduced-sodium tamari
  • 8 oz tempeh, cut into bite-sized pieces
  • ½ cup Teriyaki Sauce , divided
  • 1½ tsp toasted sesame oil
  • 4 cloves garlic, peeled and minced
  • 8 oz fresh snow peas, trimmed and cut in two
  • 1 red bell pepper, trimmed and chopped
  • ⅔ cup sliced frozen baby corn (see headnote)
  • ¼ cup sliced water chestnuts, chopped
  • 8 (6-inch ) corn tacos, heated to soften
  • ½ cup drained Homemade Kimchi or store-bought, chopped (optional)
  • 2 tbsp roasted sesame seeds
  • Vegan Sriracha sauce
  • ½ cup sliced scallions
  • Toasted sesame oil


  1. To make the rice, fluff the cooked rice and place in a
    bowl, gently folding with the vinegars. Set aside.
  2. To make the tempeh, place the sesame oil, tamari and tempeh in a
    nonstick skillet. Sauté on medium-high heat for 2 minutes, stirring
    occasionally, and add ¼ cup of teriyaki sauce. Sauté on medium heat until
    glazed and golden, stirring occasionally, about 8 minutes. Set aside.
  3. To make the vegetables, place the oil, garlic, snow peas, bell pepper and
    baby corn in a nonstick skillet. Sauté for 2 minutes. Add 3 tablespoons of
    teriyaki sauce and the water chestnuts, stir well and cook until tender but
    still crisp, about 4 minutes. Set aside.
  4. To assemble the tacos, in the center of each tortilla, add 1 tablespoon of
    rice, 2 tablespoons of veggies, 1 tablespoon of kimchi (if using) and 6 cubes
    of tempeh. Drizzle 1 tablespoon of teriyaki sauce over the filling. Top with
    sesame seeds, Sriracha to taste and scallions. Drizzle with sesame oil, fold and serve immediately. There will be leftover tempeh, rice and vegetables.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 305Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 6mgSodium: 996mgCarbohydrates: 36gFiber: 4gSugar: 6gProtein: 14g

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