These spicy vegan tempeh chorizo crumbles go nicely in a breakfast hash, on vegan nachos, and as a base for tacos. It's gluten-free, oil-free, nut-free, low-fat, and high-protein.
What's in this tempeh chorizo recipe
- Tomato paste
- Coconut aminos (or regular aminos)
- Chili powder
- Oregano, dried
- Smoked paprika
- Sweet paprika
- Crushed red pepper
- Low-sodium vegetable broth
This recipe is a modified version of Gena Hamshaw's The Vegan Week cookbook.
Tempeh is such a wonderful, healthy plant-based protein. Soy is considered a "complete" protein having all essential amino acids. Plus, you can vary the flavor depending on the sauces and seasonings you use in the recipe.
How to prepare
Use your hands to crumble the block of tempeh into little chunks or pieces. If you prefer a finer crumble, feel free to use a knife to break them down further. When you're done crumbling, set them aside.
Combine all other ingredients in a medium skillet and whisk together over medium-high heat.
As the sauce starts to warm, add crumbled tempeh to the sauce and stir well to coat and combine.
Continue to cook uncovered for about 12 to 15 minutes allowing the sauce to reduce and thicken.
Turn off the heat and enjoy these tempeh chorizo crumbles in tacos, as a topping for vegan nachos, or in a breakfast hash.
Store leftovers in a covered container in the refrigerator for up to 4 days.
Check out these other protein-packed tempeh recipes
We hope you love this smoky vegan tempeh chorizo recipe. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!Print
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