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 Vegan Tempeh Chorizo
- 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
- Dash cayenne
- Few dashes liquid smoke
- 1/2 cup thinly julienned carrot (optional)
- Sea salt and black pepper, to taste
- 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. 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.
- Warm tortillas, fill them up and top with avocado slices and chopped cilantro.