Tag Archives: Tex-Mex

Tempeh Taco web

Tempeh Chorizo Soft Tacos with all the fixin’s

by Terry Hope Romero    Check out her new cookbook Vegan Eats World

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.

The fixin’s

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.

Tempeh Fajitas


Serve the tempeh mixture tucked into warmed fajita wraps with salsa and guacamole.

Serves 4

8 oz. block tempeh, any variety
4 T. fajita seasoning (reserve 2 T. for cooking)
2 T. vegetable oil
oil for cooking
6 sweet peppers, a combination of green, yellow, orange, and red
2 medium-sized yellow onions
1 jalapeno pepper
1 package fajita wraps

To Prepare:
Cut tempeh block in half lengthwise, then slice into 1/4- to 1/2-inch wide strips. Place in a lidded plastic container, add two tablespoons of the vegetable oil and two tablespoons of the fajita seasoning. Cover container and turn to coat. Tempeh will be completely marinated and ready to cook in approximately 35 minutes, but improves if marinated up to 6-8 hours.

Heat oil in a large skillet (preferably cast iron) until hot but not smoking. Fry marinated tempeh until golden brown, then add roughly chopped seeded peppers and onions.

Turn up the heat slightly and stir fry the peppers to lock in flavors. Cook for about 10 minutes or until peppers start to blacken. If necessary add a bit more oil while cooking and season with reserved fajita spice to taste.

When peppers are thoroughly cooked, serve tempeh mixture tucked into warmed fajita wraps topped with salsa and guacamole.

Tex-Mex Rice Salad

Tex-Mex Rice Salad


This rice salad utilizes fresh lemon juice, sweet bell peppers, fresh corn and aromatic cumin and cilantro – so flavorful and so simple. This salad keeps well in the fridge, if you’re lucky enough to have any left over.

Serves 6

3 T. olive oil
3 medium zucchini, diced small
Salt to taste
Juice of 2 large lemons
2 cups corn kernels, fresh or frozen
1 T. cumin seeds
4 c. cooked long-grain fragrant rice (such as jasmine or basmati)
3/4 c. coarsely chopped cilantro
1 large sweet red pepper, diced
1 can green chiles
1/2 c. chopped scallions

To prepare:
Sauté diced zucchini in olive oil over medium-high heat, until it’s softened – about 10 minutes. Remove from heat and toss with the lemon juice. Set aside.

Cook corn kernels in boiling water just until crisp tender, about 3 minutes. Set aside.

Dry roast cumin in a small cast iron pan until they release their aroma, then crush them in a mortar and pestle.

In a bowl, combine all salad ingredients and toss to combine, then add additional lemon juice and salt to taste.

Chill for about 1 hour prior to serving. This salad is a wonderful accompaniment to such Mexican-influenced dishes as tacos, tostadas, or with pinto or black beans.

Chunky Avocado and Tomato Salsa

Chunky Avocado and Tomato Salsa

This salsa is similar to guacamole but without the bite of garlic or the heaviness of sour cream. It’s light and tasty and is terrific not only as a topping but as a stand alone salad or roll up filling. If you want feel free to add more tomatoes. Totally adjustable, you can modify this recipe to cater to your own personal preferences and tastes.

1 ripe but firm avocado
½ yellow onion, coarsely chopped
Half of a lime, juiced (or more to taste)
½ pint fresh cherry tomatoes, quartered or halved depending on the size
3-4 T. chopped cilantro, optional
A few pinches of chipotle powder (or cayenne, chopped fresh jalapeño, or pepper flakes), optional
Salt and black pepper

Mix all ingredients in a bowl. Squeeze on the lime juice and sprinkle with a little salt. Lime juice has a tendency to bring out the salty flavor in food, so go with a lighter hand and readjust seasonings just prior to serving. Let stand for 15 minutes before serving to allow flavors to meld.

Pico De Gallo

Pico De Gallo

This is a simple condiment that’s dead easy and marvelously delicious and full of flavor. If you don’t like cilantro, then you’ll need to skip this one, because the cilantro really makes it. I know people who think they absolutely hate cilantro, but this topping appeals because it is so light, fresh, and tart with lime.

½ yellow onion, coarsely chopped
½-1 C. fresh cilantro, chopped
1 whole lime, juiced
Few pinches of ground chipotle pepper powder
Few pinches of kosher salt

Mix all the ingredients in a bowl and let stand for 15 -30 minutes. Serve as a topping for any Latin-style or Tex-Mex dish, or as a simple uncooked sauce added to rice, eggs dishes, or potatoes.