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Butternut Squash Tacos with Vegan Tempeh Chorizo

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

This Recipe is :

Dairy FreeVegan


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
  • Dash cayenne
  • Few dashes 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. 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.
  2. Warm tortillas, fill them up and top with avocado slices and chopped cilantro.


Plant-based MeatSquash




Christy Morgan, known as The Blissful Chef, has been tantalizing taste buds for years as a vegan chef, cooking instructor, food writer, and speaker. Christy’s mission is to show that a whole food vegan diet can be delicious, easy and will bring more energy and bliss into your life! Her first cookbook, Blissful Bites: Plant-based Meals That Nourish Mind, Body, and Planet, is available where books are sold. Her new online wellness program, Wellness Reboot, gives you a chance to work with Christy from anywhere in the world to transform your life and reboot your health. You can find her on FacebookTwitter, and Instagram.



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21 comments on “Butternut Squash Tacos with Vegan Tempeh Chorizo”

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モンクレール ジャンパー
1 Years Ago


Marilyn Hoff Tonti
1 Years Ago

This looks very good.

Susan Haberman
1 Years Ago

Thank you I will pass it onto my girlfriend

Marisa Youlden
1 Years Ago


Andrea Fontenot Hegland
1 Years Ago


Unprocessed People
1 Years Ago

Love savory butternut squash!

Lorrie Moran-Plante
1 Years Ago

That looks yummy!!

Amy Elizabeth Neal
1 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
1 Years Ago

Susan Haberman - this site posts tons of awesome vegan recipes

Agathe Padovani
1 Years Ago

Michelle ... I think this is what we should do with the rest of the squash


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