• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Daniel's Plate
  • Home
  • Recipes
  • About Us
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About Us
  • Subscribe
×

Home » Sides » Tempeh Chorizo

Tempeh Chorizo

Published: Mar 17, 2023 by Gigi & Sersie

Jump to Recipe
Share this recipe:

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.

top view close up of vegan tempeh chorizo crumbles in a yellow bowl

What's in this tempeh chorizo recipe

  1. Tempeh
  2. Tomato paste
  3. Coconut aminos (or regular aminos)
  4. Chili powder
  5. Oregano, dried
  6. Smoked paprika
  7. Sweet paprika
  8. Cinnamon
  9. Crushed red pepper
  10. Low-sodium vegetable broth
Top view ingredients for tempeh chorizo: tempeh, tomato paste, smoked and sweet paprika, oregano, cinnamon, cumin, chili powder, crushed red pepper, coconut aminos
Key ingredients: tempeh, tomato paste, smoked and sweet paprika, oregano, cinnamon, cumin, chili powder, crushed red pepper, coconut (or regular aminos), and low-sodium vegetable broth (not pictured)

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.

combine spices, coconut aminos, tomato paste, and low-sodium vegetable broth in a skillet warmed over medium-high heat
add crumbled tempeh to the skillet
stir the tempeh into the sauce so it coats all the pieces
top view close up of cooked tempeh chorizo crumbles in a skillet with reduced red sauce
these crumbles are "chunky," but you can crumble them smaller if desired

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

  • Tempeh Bacon
  • BBQ Tempeh
  • Tempeh Stir Fry

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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
top view close up of tempeh chorizo crumbles in a yellow bowl on white marbled surface

Tempeh Chorizo


★★★★

4 from 1 reviews

  • Author: Gigi & Sersie
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

These spicy tempeh chorizo crumbles go nicely in a breakfast hash, on vegan nachos, and as a base for tacos. It's gluten-free, oil-free, low-fat, and vegan.


Ingredients

Units Scale
  • 1 8-ounce package of tempeh
  • 2 Tbsp tomato paste
  • 1 Tbsp aminos or low sodium tamari
  • 2 teaspoon chili powder
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ⅛ tsp cinnamon
  • ½ to 1 tsp crushed red pepper for heat
  • ¾ cup low-sodium vegetable broth

Instructions

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 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.

Notes

EQUIPMENT / SUPPLIES

  1. Measuring spoons
  2. Skillet
  3. Cooking spoon
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Sides
  • Method: Stovetop
  • Cuisine: Southwestern

Keywords: vegan chorizo, no oil, oil free, low fat, gluten free, nut free, tempeh recipes, healthy vegan recipes, daniel fast recipes, daniel fast compliant, fast and easy, high protein, high fiber

Did you make this recipe?

Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!

FREE #PFYH 4-DAY CHALLENGE

A Prayer for Your Health 4-Day challenge will nudge you in the direction of taking those first steps from the rut of an unhealthy lifestyle to taking control of your health.

two women sitting outside smiling at the camera

What you'll get

  • Access to a private FB community
  • Know-how & info with an instructional guide
  • Inspiration through daily scripture
  • Motivation with journal prompts
  • Actionable steps with sample meal plan & recipes
  • Encouraging daily emails to help strengthen you along the way
  • Success strategy from additional resources and information
Learn More!

As an Amazon Associate, we receive a small commission for qualifying purchases.

Share this recipe:
« Tempeh Bacon
Pineapple Weight Loss Smoothie »

Reader Interactions

Comments

  1. Marie nitz

    March 22, 2023 at 9:24 pm

    Last night was taco Tuesday and this recipe made a great addition to my tacos

    ★★★★

    Reply

Leave a Reply Cancel reply

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

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Eat Better, Not Less

divinely delicious whole food, plant based recipes

About Us

Hi, we are Sersie and Gigi. We love to eat delicious whole plant foods that energize us to live out our purpose of helping you take control of your health.

Click here to learn more about us!

“We created Daniel’s Plate so you can eat your favorite foods without compromising your health. Life should be simple. Eat better, not less.”

Latest Recipes

top side view close up of a pink pineapple weight loss smoothie with metal straw; and second smoothie in a mason jar blurred in the background

Pineapple Weight Loss Smoothie

top view close up of tempeh chorizo crumbles in a yellow bowl on white marbled surface

Tempeh Chorizo

side top view close up of a square white bowl with cooked tempeh bacon leaning or standing up

Tempeh Bacon

Mushroom Barley Soup

top side view close up of mushroom pasta in a white bowl with fresh parsley on top

Vegan Mushroom Pasta

Ancient Grains Bowl

© 2022 Daniel's Plate. All rights reserved.  |  Learn more about The Daniel Fast   |   Privacy Policy