2 years ago
danidee
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Make Your Own Vegan Chorizo with Tempeh - Perfect for Tacos!
Tomorrow is one of those days where I feel like everything in my life is due. I've got a research paper AND a class project due on on Wednesday, so needless to say, I don't plan on leaving the house any time soon. This might just be the best time to teach you all about my 'lazy day' tacos - a recipe I will definitely be making tomorrow for dinner. Make the following tempeh chorizo recipe, throw in some salsas, shredded lettuce and tomato, Daiya shreds, and hot sauce, and you've pretty much got a meal that will only really take 15 - 20 minutes to prepare. Perfect for a busy day, right?

Tempeh Chorizo

(Makes 1 cup)
INGREDIENTS:
1 8-ounce package of tempeh
4 garlic cloves, grated
1 teaspoon cumin seeds (or 1/2 teaspoon ground cumin)
1/4 teaspoon ground cloves
1/2 teaspoon ground coriander
1 tablespoon smoked paprika
2 teaspoons dried oregano
2 tablespoons chili powder
Pinch of round cinnamon
Salt and pepper to taste
2 teaspoons extra-virgin olive oil
1 tablespoon sherry vinegar
1 cup vegetable stock
DIRECTIONS:
1) In a large bowl, combine the tempeh, garlic, cumin, cloves, coriander, paprika, oregano, chili powder, cinnamon, and a pinch of salt and pepper. With a fork, potato masher, or your very clean hands, mash everything together until the tempeh is completely 'ground' and coated in the spices.
2) Heat the olive oil in a large skillet over medium heat, and add the tempeh mixture. Cook for 5 to 7 minutes, or until it gets a bit browned. Add the vinegar and cook for 1 minute, then stir in the vegetable stock. Cover and simmer over medium heat for 4 to 5 more minutes, or until the liquid is almost absorbed. Season with salt and pepper to taste.
3) You'll end up with about 2 cups of chorizo. If you don't use it all right away, store the excess in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
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@vegantraveler It's okay. Class project down, research paper to-go. I'm about 20 minutes away from my tacos. Root me on.
2 years ago·Reply
Good luck on everything!! Thanks for this recipe - I need a lazy day too!
2 years ago·Reply
@asparagus No problem at all! And yeah, I'm totally two tacos into my dinner now. (This is the part where I stress that you should probably keep simmering until the sauce is mostly absorbed into the tempeh. I was rushing it, and this particular batch got extra saucey!)
2 years ago·Reply
The squash (that's squash, right?) in the tacos you posted a picture of looks SO good!
2 years ago·Reply
@peppermintt Yeah! It's butternut squash!
2 years ago·Reply