Vegan Tempeh Chorizo Recipe

By Dr. Cindy Tanzar

Transform your meals with this flavorful Vegan Tempeh Chorizo, a delicious plant-based alternative to traditional chorizo sausage. This recipe is simple to make and packed with spices, making it perfect for a variety of dishes. Use it in tacos, salads, or as a breakfast addition to sautéed veggies.

Why You’ll Love This Chorizo Recipe

Not only is this tempeh chorizo easy to prepare, but it’s also a great source of protein and can be tailored to your spice preferences. You control the heat, so it’s suitable for everyone—add as much or as little crushed red pepper as you like!

Servings: Makes 2-3 servings

Ingredients

• 1 (8 oz) package Lightlife Tempeh Original
• 2 tablespoons avocado oil
• 1/2 teaspoon Pink Himalayan salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon Ancho Chile powder
• 1/2 teaspoon dried oregano
• 1 1/2 teaspoons cumin
• 1/4 to 1/2 teaspoon crushed red pepper, to taste
• 2 cloves garlic, minced
• 1 tablespoon Bragg’s Apple Cider vinegar
• 4-6 tablespoons water

Directions

1. Prepare the Tempeh: Crumble the tempeh into small pieces and set aside.
2. Mix the Spices: In a small bowl, blend together the salt, black pepper, Ancho Chile powder, oregano, cumin, and crushed red pepper. Set aside.
3. Cook the Tempeh: Heat a skillet over medium-high heat and add the avocado oil. Once hot, pan-fry the crumbled tempeh until lightly browned, about 3-4 minutes.
4. Add Flavor: Add the minced garlic, spice mixture, apple cider vinegar, and 4 tablespoons of water to the skillet. Mix well to combine all ingredients.
5. Simmer: Cover the skillet and simmer the mixture for about 10 minutes, stirring frequently. As the tempeh absorbs the water, you may need to add an additional 2 tablespoons of water to achieve your desired consistency.
6. Serve: Once cooked, the tempeh chorizo can be enjoyed in a variety of ways! Try it in lettuce wraps with fresh tomato, onion, salsa, and avocado; on top of a salad with dairy-free sour cream; or as a hearty breakfast side sautéed with your favorite vegetables.

Storage Tips

• Refrigeration: Leftover tempeh chorizo can be stored in an airtight container in the refrigerator for up to 4 days.
• Freezing: For longer storage, you can freeze the cooked tempeh chorizo for up to 3 months. Thaw in the refrigerator overnight before reheating.

Enjoy this versatile Vegan Tempeh Chorizo as a flavorful addition to your meals! It’s sure to satisfy and be a hit with both vegans and non-vegans alike.