It?s hard to believe there was a time when my idea of grabbing delicious Mexican food was hitting the Taco Bell drive-thru. Luckily (or maybe not) they?ve expanded their menu to include vegan options, because the urge still creeps up once in a while. A majority of the time, though, you can find me settled into a colorful booth at one of the many authentic Mexican spots in my neighborhood, munching on chips and salsa while I wait for my veggie tacos or burrito.

I simply adore Mexican food. When I?m out to eat, it?s so easy to enjoy a plant-based meal without sacrificing any flavor. Between soft corn tortillas, fajita veggies, fresh salsa, and creamy guacamole, I know I can build a meal that?s going to fill me up and satisfy my cravings for a savory meal. Needless to say, when Katie offered up the idea of making al pastor tempeh, I jumped at the idea.
As a diehard tofu fan, it might surprise you to learn that I?m a recent believer in tempeh. Now that I?ve learned to steam it and soak it in a flavorful marinade overnight, it?s ranking high on my list of plant proteins. That?s exactly what I did with this recipe for al pastor tempeh and the results were incredibly flavorful and satisfying. I?ve had the best luck with the Lightlife brand of tempeh because it holds its shape, which is crucial for this recipe.

Al pastor gets its distinct flavor from guajillo chilies, so do your best to find them. I found a bag of dried guajillo peppers near the salsa, tortillas, and enchil...