Taco Mince

Serving Size: 2-4 people | Prep Time: 15 minutes | Cook Time: 5 minutes


1 200g block of tempeh

½ onion

2 cloves garlic (minced)

1 can cut tomatoes

3 tbsp taco seasoning (pre-made or favorite blend)

½ cup of vegetable broth



1. Defrost tempeh and boil in water with a pinch of salt for 5-10 minutes


2. Drain tempeh; Mince/crumble in a food processor or by hand


3. Slice onion and saute in 1 TBSP canola oil until translucent, then add the minced garlic and saute for a few minutes


4. Add crumbled tempeh and saute for a few more minutes until brown


5. Add ½ cup of vegetable broth; add a can of cut tomatoes. Reduce down until thickened


Serve on rice or on tortillas and top with fresh greens, tomatoes, cheese


Consider crumbling tempeh to make spaghetti bolognese or lasagna.