• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Plentyfull Vegan

Nourishing and delicious vegan recipes.

  • Home
  • About
    • Shop my Vegan Pantry
  • Recipes
    • Breakfast
    • Entrées
    • Dessert
    • Salads and Bowls
    • Staples and Snacks
  • Vegan Myths
  • Travel & Lifestyle
Home » Entrées » Tempeh Mushroom Burritos

Tempeh Mushroom Burritos

February 18, 2022 by emmamcdonald Leave a Comment

vegan tempeh mushroom burrito

What is Tempeh?

Tempeh is fermented soybeans, vs. tofu which is made from processed soybeans. It can have a stronger flavor than tofu, but well marinated it is delicious! It is the perfect meat-y texture in these tempeh burritos and would also be great in pasta sauce.

How to make tempeh burrito “meat”?

Tempeh meat is made by crumbling tempeh and frying with spices.

Tamari – This gives the tempeh a meaty umami taste

Nutritional Yeast – many people think of this as a cheesy flavour, but it is actually more of an umami flavour

Spices – Help with taco seasoning

Looking for more tempeh recipes? Try:

Cesar Salad with tempeh bacon, BBQ Tempeh Wrap

Vegan Queso:

Option #1 – Prep this recipe in advance

Option #2 – Some of my favourite brands: Spread’em Queso, Costco Queso (looks like this), Live Organic Queso, Mother Raw Queso

Tempeh Mushroom Burritos
 
Save Print
Prep time
30 mins
Total time
30 mins
 
Simple umami spiced tempeh and mushrooms with all the classic burrito fixings including dairy-free queso cheese
Serves: 2
Ingredients
  • Ingredients:
  • 2-3 Burrito Sized Wraps
  • 1 Package of Tempeh
  • 1 cup chopped mushrooms (4-5)
  • 3 Tbsp Olive OIl
  • 3 Tbsp Tamari or Soy Sauce
  • 2 Tbsp Nutritional Yeast
  • 1 tsp each: Garlic powder, smoked paprika, chilli powder
  • Optional - a dash of liquid smoke
  • ½ a red onion
  • 1 Bell Pepper
  • Vegan Queso (store-bought or homemade linked above)*
  • Avocado
  • Salsa to serve
Instructions
  1. Chop mushrooms finely into pieces or use a food processor.
  2. Heat oil in the pan and use your hands to crumble in the tempeh. Add the mushrooms and mix.
  3. Add in the tamari, nutritional yeast and spices, and cook until mushrooms are soft and it smells flavourful. ~7-10 minutes.
  4. While tempeh is cooking, chop onions and peppers into strips, and fry in a separate pan until soft. ~5-10 minutes.
  5. Make cashew cream by blending together all ingredients
  6. Defrost your wraps and assemble with tempeh mushroom meat, queso/cheese, salsa, avocado, cashew cream
  7. Optional - fold your wraps and re-grill them in a frying pan until crispy on the outside and warm on the inside.
Notes
Note: You can also add rice to these to bulk them up!
* Option to sub vegan cheese for queso, I like vio life cheddar! With this option, you could also add some pickled jalapenos for spice!
3.5.3251

Leftover burrito ingredients? Make….

Vegan Burrito Bowls, Vegan Nachos, Sweet Potato Portobello Tacos

Filed Under: Entrées, Recipes

Previous Post: « Crispy Tofu Bowl with Umami Tahini Dressing
Next Post: Vegan Tofu Feta »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

Part-time blogger, full-time peanut butter enthusiast! Here you’ll find an abundance of colourful & nourishing salads, Instagram worthy smoothies, family friendly vegan entrées and desserts so healthy you could eat them for breakfast!
Read More…

  • Instagram
  • Pinterest

Grilled Portobello Mushrooms

marinated grilled portobello mushroom

Vegan Tofu Feta

Crispy Tofu Bowl with Umami Tahini Dressing

Crispy tofu buddha bowl

BBQ Tempeh Wrap

Vegan bbq tempeh wrap

Footer

Get Inspired

  • Instagram
  • Pinterest

Copyright © 2023 · Foodie Pro & The Genesis Framework