Butternut Squash Tacos With Tempeh Chorizo
[Vegan]
Author Bio
Christy Morgan has been tantalizing taste buds for years as a vegan chef, cooking instructor,...
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! Check out her blog Blissful & Fit Chef! Read more about Christy Morgan
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Butternut Squash Tacos With Tempeh Chorizo [Vegan]
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...
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.
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Ingredients You Need for Butternut Squash Tacos With Tempeh Chorizo [Vegan]
How to Prepare Butternut Squash Tacos With Tempeh Chorizo [Vegan]
- 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.
Nutritional Information
Per Taco: Calories: 140 | Carbs: 18 g | Fat: 7 g | Protein: 7 g | Sodium: 17 mg | Sugar: 2 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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It was a hit at my dinner party â¤ï¸
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