Watch this recipe on Delicious TV’s Vegan Mashup
For the Chorizo Tempeh Crumbles
Replace the marinade with the following for spicy chorizo-flavored crumbles for use in Mexican dishes. Prepare saucy chorizo tempeh for eating with rice and beans, or let it simmer for a drier tempeh for use in tacos or quesadillas.
8 ounce package tempeh
2 tablespoons peanut oil
1 ¼ cups vegetable broth
3 cloves garlic, grated or ground into a paste in a mortar and pestle
3 tablespoons soy sauce
2 tablespoons tomato paste
2 teaspoons smoked sweet or hot paprika
1 1/2 teaspoons Mexican chile powder (see page XX)
½ teaspoon liquid smoke
1. Dice the tempeh into 1/2 inch chunks. In large skillet, preheat the peanut oil over medium heat. Stir in the tempeh and fry for 3 minutes or until the edges of the tempeh are lightly browned.
2. In a 2 cup liquid measuring cup whisk together the remaining ingredients. Pour into the skillet, increase the heat to medium high and bring the liquid to a rapid simmer. Cover the pan and simmer for 5 minutes. Uncover the pan and continue to simmer the tempeh, stirring occasionally, for another 5 to 8 minutes. Depending on how saucy you prefer the chorizo tempeh, serve it when it’s saucy and moist or continue to simmer until the liquid has been absorbed by the tempeh for drier crumbles.
Corn or wheat tortillas
Cashew lime crema: soaked cashews, lime juice, water, salt, garlic
Diced tomatoes, onions, shredded lettuce or cabbage
Add tortillas to a skillet on low heat (you can wrap up to six in some foil and heat them in the skillet or oven at 250 degrees.
Spoon the chorizo tempeh and fixin’s on your tortilla, or better yet let your guest fix their own.