Tempeh Tequila Taco Sliders

2.9 (26 reviews)

Tempeh Tequila Taco Sliders



  • 1 pkg. tempeh (try Lightlife brand), sliced into strip
  • 1 Tbsp. neutral-tasting oil (safflower or refined coconut)
  • 1/2  medium white onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 red bell pepper, cut into thinly sliced strips
  • 1/3 cup + 2 Tbsp. tequila
  • 1 1/2 Tbsp. brown rice syrup
  • 2 Tbsp. lemon juice
  • 1/2 cup soy milk creamer (try Wildwood brand)
  • 1/2 tsp. sea salt
  • 1/2 tsp. finely ground black pepper
  • 1 tsp. dried oregano
  • 1/4 tsp. dried ground cumin
  • 1/4 tsp. ground Ceylon cinnamon
  • 8–10 mini organic corn tortillas
  • 1/4 head green and/or purple cabbage, thinly sliced
  • 1 small tomato, diced
  • 1/4 cup vegan sour cream, for garnish (optional)


  • Add 1 inch of water to a 6-quart pot and place a steamer basket inside. Bring to a simmer with the lid on. Steam the soy tempeh for about 5 to 7 minutes. Roughly chop when cooled slightly, then set aside.
  • Heat a skillet and add the oil. Sauté the onion, garlic, and red bell pepper until soft, about 4 to 5 minutes. Add the tempeh, 1/3 cup of the tequila, brown rice syrup, lemon juice, soy milk creamer, sea salt, pepper, oregano, cumin, and cinnamon. Cook until golden, about 8 to 10 minutes, stirring frequently. Add the remaining tequila during the last 2 minutes of cooking. Remove from the heat.
  • To form the tacos, add the tempeh mixture to the tortillas. Top with the cabbage, tomato, and vegan sour cream.

Makes 4 to 6 servings

© Spork Foods, 2013

Rated 2.9/5 based on 26 reviews

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