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Butternut Squash Tacos With Tempeh Chorizo [Vegan]

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These tacos come together fairly quickly and are a meal just by themselves. You might want to steam your tempeh before you use it to help aid in digestion. If you have problems digesting beans or soy do not skip this step! We simmer the butternut in a bit of water and vinegar but you could use veggie broth. I like this method rather than steaming because the spices get reconstituted and become really flavorful. Keep extra water or broth nearby in case the butternut starts to stick and you need to add more. It all depends on how low you keep the flame.

Butternut Squash Tacos With Tempeh Chorizo [Vegan]

This Recipe is :

Dairy Free Vegan




8 tacos


  • 8 corn tortillas
  • Cilantro, chopped
  • 1 large avocado, pitted and sliced
  • 1 8-ounce package tempeh
  • 1/4 cup apple cider vinegar
  • 1/2 cup filtered water
  • 2 cups peeled and cubed butternut squash
  • 1 tablespoon nutritional yeast
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • A dash of cayenne
  • A few dashes of liquid smoke
  • 1/2 cup thinly julienned carrot (optional)
  • Sea salt and black pepper, to taste


  1. Break tempeh in half and steam for about 10 minutes. Place in bowl and mash into bits either with a pastry cutter or with your hands (after it’s cooled). Meanwhile, in a medium skillet bring vinegar and water up to a boil.
  2. Add in squash, nutritional yeast, spices, liquid smoke, and a pinch of sea salt. Coat squash with spices and simmer for a few minutes with the lid on, stirring occasionally. Cook until just barely tender. Add in tempeh and carrots, covering with lid again, simmer for another few minutes, stirring occasionally. Remove lid and season with sea salt and black pepper to taste.
  3. Warm tortillas, fill them up and top with avocado slices and chopped cilantro.

Nutritional Information

Per Taco: Calories: 140 | Carbs: 18 g | Fat: 7 g | Protein: 7 g | Sodium: 17 mg | Sugar: 2 g





Christy Morgan has been tantalizing taste buds for years as a vegan chef, cooking instructor, food writer, and cookbook author. Her mission is to show that a whole foods vegan diet can be delicious, easy and will bring more energy and bliss into your life! Christy became obsessed with fitness post-30 and is now a NASM certified personal trainer and yoga teacher spreading the message that you can be strong & thrive on a plant-based diet. She is the author of Blissful Bites: Plant-based Meals That Nourish Mind, Body, and Planet and the founder and creator of Blissed Out Retreats. She can show you how to reach all your health and fitness goals to reach optimal health!



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21 comments on “Butternut Squash Tacos With Tempeh Chorizo [Vegan]”

Click to add comment
shawnna stewart
1 Years Ago

It was a hit at my dinner party ❤️

モンクレール ジャンパー
4 Years Ago


Marilyn Hoff Tonti
4 Years Ago

This looks very good.

Susan Haberman
4 Years Ago

Thank you I will pass it onto my girlfriend

Marisa Youlden
4 Years Ago


Andrea Fontenot Hegland
4 Years Ago


Unprocessed People
4 Years Ago

Love savory butternut squash!

Lorrie Moran-Plante
4 Years Ago

That looks yummy!!

Amy Elizabeth Neal
4 Years Ago

Meat tastes great, especially a nice steak! Why wouldn't I want something that tastes like something I used to mindlessly enjoy many many many many years ago? Smell is usually not a turn off for me (unless its fish or mince) but sometimes I actually can't get over the visual of some foods that look too much like dead animal flesh. I don't see why I can't have the best of both worlds being a vegan?

Sheila Sadighi
4 Years Ago

Susan Haberman - this site posts tons of awesome vegan recipes


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