Tempeh and Nut Mexican Crumbles

By the Gracious Vegan

Tempeh has so much protein (about 16 grams in a half-cup (3 grams shy of a 4-ounce serving of beef). So it makes sense to use tempeh when you can. These crumbles disguise tempeh’s flavor, which I don’t particularly care for on its own. The nuts provide a contrasting texture and flavor that helps create the complexity needed for the base of tacos, tostadas, nachos, or burritos. See suggestions for using these crumbles below the recipe. 

Makes about 1.75 cups of crumbles

Preheat oven to 400°F and line a sheet pan or cookie sheet with parchment paper or a silicone mat.

In a large skillet or saucepan, stir the following ingredients together and cook on a low boil over low-medium heat until the liquid is almost absorbed, about 5 minutes.

• 8 ounces tempeh, grated

• 1 cup vegetable broth or water

• 1 Tablespoon soy sauce or Braggs Liquid Aminos (or 1/2 teaspoon salt)

Add the following ingredients and stir well so the spices stick to the tempeh and nuts. 

• 1/2 cup roughly chopped walnuts, pecans, or cashews

• 1 Tablespoon chili powder

• 3/4 teaspoon ground cumin

• 3/4 teaspoon smoked paprika

• 3/4 teaspoon dried oregano 

• 1/2 teaspoon regular paprika

• 1/4-1/2 teaspoon red pepper flakes for spiciness (optional)

Spread the mixture out on the paper or mat. Bake for 10 minutes, then stir or flip the mixture over and bake for another 5 minutes or until dark brown but not burned. 

More ideas for using these crumbles

• These would work well in my Vegan Baked Taquitos (Air Fryer instructions also provided). 

• My Cheese Sauce (Plain or Nacho) plays very well with these crumbles for tacos, tostadas, nachos, or burritos.

• Other ideas for using these crumbles: taco salads, a “bowl” style of taco or burrito with rice, stuffing for tamales, stuffed poblano peppers, Mexican hash with potatoes

Timing: About 30 minutes

Gluten-free