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If there is one vegetable that screams fall just as much as pumpkin to me, it’s Brussels sprouts.
These tacos are loaded with shaved Brussels sprouts and topped with a sweet and salty miso tempeh scramble. To make it even better, we finish them with a drizzle of mustard tahini sauce. SO. GOOD.
I’m actually obsessed with these. Not only it’s an easy and quick dish to make, but it’s also cozy, healthy, and protein-packed!
We start by preparing the tempeh scramble to give it enough time to soak up the marinade while we prepare the Brussels sprouts. The marinade consists of sweet white miso, grated ginger, soy sauce, and maple syrup. It results in a delicious tempeh scramble that is sweet and salty with a citrusy note.
The base of these tacos is Brussels sprouts, obviously. For a mix of texture, I cooked the Brussels sprouts two ways: halved and roasted, and shaved and sautéed.
Roasting the Brussels sprouts gives them a crispy and caramelized exterior with a tender inside.
We all know by now that mustard and Brussels sprouts are meant to be together. There is no debate about it. So what’s better than topping these tacos with an easy 3-ingredient mustard sauce?
Making the mustard sauce requires yellow mustard, maple syrup to balance with the spiciness, and tahini to make it creamier. Mix everything together, add a few teaspoons of water to get a good consistency, and you are ready to go.
To make the tacos, just fill them with a handful of shaved Brussels sprouts, add some roasted ones for texture, top with tempeh scramble, and drizzle generously with the mustard tahini sauce. Now enjoy with your favorite sweater on after a long and chilly day!
What’s great about these tacos is that they are also delicious cold, making them perfect for meal prep or as a grab-n-go lunch.
These tacos are simple to prepare and packed with flavor and texture. They are not too spicy and make the perfect lunch or dinner for a cold day. It’s one of my favorite tacos recipes!
For more tempeh recipes, check out this Sesame & Peanut Tempeh Skewers, or this Smoky Tempeh Black Bean Burgers.
Let me know in the comments if you try this recipe!
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Roasted Brussels Sprouts & Tempeh Scramble Tacos
Ingredients
Tempeh
- 1 and 1/2 cup scrambled tempeh
- 1 tbsp sweet white miso
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp oil
- 1/2 tsp freshly grated ginger
Roasted Brussels Sprouts
- 1 and 1/2 cup brussels sprouts trimmed and halved
- 2 tsp oil
- 1 tsp balsamic vinegar
- 1/4 tsp salt
Shaved Brussels Sprouts
- 2 cups brussels sprouts
- 1 tbsp oil
- 1 clove of garlic minced
- salt and pepper to taste
Mustard Sauce
- 2 tbsp dijon mustard
- 1 tbsp tahini
- 1 tbsp maple syrup
- 1 tsp water (or more as needed)
- 8 small corn tortillas or taco shells
Instructions
Tempeh
- In a mixing bowl, whisk together the sweet white miso, soy sauce, maple syrup, oil, and grated ginger.
- Add the tempeh and stir to coat. Cover with plastic film and let it marinate while you prepare the Brussel sprouts.
Roasted Brussels Sprouts
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the halved Brussels sprouts on the baking sheet, drizzle with the oil and balsamic vinegar. Add the salt and mix using your hands to coat the Brussels sprouts.
- Roast for 25-30 minutes, or until the Brussels sprouts are golden brown and crispy on the outside and tender on the inside. In the meantime, prepare the shaved Brussel sprouts.
Shaved Brussels Sprouts
- Shred the Brussels sprouts using a mandoline or a food processor fitted with a slicing blade.
- Heat the oil in a large skillet over medium heat. Once hot, add the garlic and sautée 2-3 minutes or until fragrant. Next, add the shaved Brussels sprouts and sautée 5-7 minutes, or until tender. Season with salt and pepper and remove from heat.
Assemble
- Prepare the mustard sauce by mixing all the ingredients together in a small bowl. If the sauce is too thick add 1 additional teaspoon of water.
- Heat a teaspoon of oil in a large skillet over medium heat. Once hot, sautée the marinated tempeh for 3-5 minutes, or until it starts to brown.
- Warm the tortillas in a skillet, then fill each tortilla with about 1/3 cup of shaved Brussels sprouts, add a few roasted ones and top with tempeh scramble. Drizzle with a generous amount of mustard sauce and serve immediately.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Leave a Comment
What kind of mustard? Yellow prepared or dijon or powdered?
Sorry about that! It’s Dijon mustard!
just made this today, with a minor alteration (reduced maple syrup) — it was awesome!!
Thanks Sarah! 🙂
I made this tonight and it was incredible! Thanks so much for creating amazing vegan food!
You’re welcome Jamie, I’m glad you liked these tacos! They are my favorites!
We LOVE this recipe! Tonight I’m trying it with broccoli because we don’t have Brussels sprouts. I often make this sauce to have with vegan burger patties.
Thanks Linnea! 🙂
Made this tonight. Yummy! Love the mustard sauce! I’m wondering, how do you keep it to have cold next day? Do you store wrapped in a taco, and just grab and eat?
Glad you liked it Shelley!
I store the filling in the refrigerator, and then wrap in a tortilla at room temperature.
Made this tonight. I had to try this recipe because I, who loves loves tacos, have never seen a taco recipe like this.
Boy, it doesn’t disappoint. It doesn’t taste like any taco I have ever had, however, I was intrigued and opened to the idea. Thank you for all your unique and delicious recipes. Will make this again.
As Maricarmen says and a hug.
Trina
Thanks so much for your feedback Trina!
It’s definitely not traditional tacos but these are also a favorite of mine 🙂 Glad you liked it!