Best Lettuce Recipe: Vegan Tempeh Tacos

Tempeh Tacos Photo
Tempeh Tacos Photo taken by Katherine L. Garcia

Today’s recipe is a hot seller in our home and was created by our wonderful friend, Melissa Costello, who is a vegan chef in the Santa Barbara community. These tempeh tacos are loaded with protein and taste incredible. For those who are new to tempeh, it is a mixture of barley, soybeans, and other grains which are fermented and made into a veggie patty. They are high in fiber and are a great substitute for meat.

This original recipe calls for tortillas, but instead we will be serving our tempeh using Living Butter Lettuce to make it a fresh, summer meal for you. Feel free to top it off with avocados, salsa, or our favorite, hot sauce!

Here’s what you’ll need to make this popular dish:

  • Korean Style Tempeh Tacos with Dijon Slaw
  • 2 tablespoons extra virgin olive oil or sesame oil
  • 1 8-ounce package tempeh, crumbled
  • 3 tablespoons vegan Worcestershire sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons sesame seeds
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup or raw dark blue agave nectar
  • 4 to 6 pieces of Living Butter Lettuce
  • Coleslaw
  • ½ small head red cabbage, finely shredded
  • ¼ cup slivered almonds
  • Dijon Dressing
  • 2 tablespoons Dijon mustard
  • 1 shallot, finely diced
  • 1 teaspoon agave nectar
  • 4 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • Sea salt and pepper, to taste

For the complete instructions, click here: