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.
- 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
- 1/2 tsp ground cumin
- 1/8 tsp cinnamon
- 1/2 to 1 tsp crushed red pepper for heat
- 3/4 cup low-sodium vegetable broth
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.
EQUIPMENT / SUPPLIES
- Measuring spoons
- 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