Chorizo-style Tempeh & Chilli Nacho’s (vegan)

This has to be one of my new favorite dishes. I first encountered a version of this dish when I was backpacking around Australia and I was doing some voluntary work for this family. When they discovered I had never had nacho’s before, they ‘sacrificed’ their healthy diet for me and made me the most scrumptious nacho dish. Lately I have been craving chorizo (the Spanish kind) too so I decided to make the ultimate vegan nacho’s: with homemade cheese, chorizo tempeh and chilli sin carne!

The different textures and flavours work really well together: the creamy cheese, crumbly chorizo, chunky chilli and crunchy nacho’s will keep your teeth busy and your taste buds happy. This dish is¬†perfect for a lazy evening in (PJ’s and binge watching The Punisher comes to mind, just sayin’) or for when you are having a movie night with omnivorous friends. One warning though: it’s pretty addictive. Here you can see it before I put it into the oven:

Aaand after:

Look at that delicious mess… LOOK AT IT! ūüôā Now make it and tell me what you think.

What is your favorite movie night snack?

Ingredients (4 portions):

Chorizo-style Tempeh

  • 1/2 package (about 200 grams) of tempeh, grated coarsely
  • 1/4 cup of red wine (don’t omit, this is needed to bring out all the flavours!)
  • 3/4 cup of filtered water
  • 3 tablespoons of vegetarian oyster sauce¬†(don’t omit, this gives the tempeh a meaty flavour)
  • Optional (I used both):
    • A pinch of Himalayan black salt or kala namak¬†(because to me, pork smells a little sulphur-y)
    • A pinch of sage¬†(because pork often gets paired with sage)
  • 4 teaspoons of smoked paprika powder
  • 1.5 teaspoon of garlic powder
  • 1/2 teaspoon of¬† dried¬†oregano
  • 1/2 teaspoon of dried¬†sage
  • Salt and black pepper to taste (if you are scared to overseason it, season when frying or baking the tempeh)
  • A glug of sunflower seed oil (or any other neutral-tasting vegetable oil)

Chilli Sin Carne (you can also use the lazy bum chilli sauce but I feel this one works better with the other ingredients)

  • A good glug of olive oil (or any other vegetable oil)
  • 1/2 tablespoon of cumin powder
  • 1/2 tablespoon of chilli flakes (you can also use fresh chillies of course)
  • 1 medium sized onion, chopped finely (sub with shallots if you have no onions)
  • 4 medium sized garlic cloves, sliced
  • 2 cups of frozen sliced mushrooms (you can use fresh too)
  • A 400 gram can of kidney beans¬†(other beans work too but these ones are the best for chilli IMHO)
  • A 400 gram can of chopped tomatoes
  • 6 cloves
  • 1/2 tablespoon of vegetarian worcestershire sauce
  • 1/2 vegetable stock cube
  • Salt, to taste
  • Parboiled ears of corn (1 per person)

+ homemade¬†extra thickened¬†cheese sauce¬†(you can use cheese instead) and 1 bag of nacho’s.


Chorizo-style Tempeh

  • Whisk wine, water, oyster sauce, black salt and sage together and pour it over the tempeh in a small pot.
  • Cover the pot with a lid and bring the tempeh mixture slowly to a boil, turn down the heat and let it simmer for about 15 minutes. You do this to get rid of the bitterness and to lightly flavour the tempeh.
  • Drain the tempeh in a colander, and let it cool down. When cool enough, squeeze the liquid out of the tempeh.
  • Mix the paprika, garlic, oregano, sage, salt and black pepper together, then mix this loosely with the tempeh. Don’t knead it through, you don’t want the tempeh to turn to mush.
  • Panfry the tempeh over medium-high heat in oil in a big non-stick pan until slighty crispy. If the tempeh doesn’t fit, panfry it in batches. I didn’t have a lot of time so I chose to panfry it but baking in the oven also works and is even better.

Chilli Sin Carne

  • Heat up the oil¬†in a big pot over low-medium heat and fry the cumin and the chilli flakes until fragrant.
  • Add the onion and garlic and cook until softened.
  • Add the mushrooms and cook until defrosted.
  • Add the beans, then the tomatoes, cloves, worcestershire sauce and stock. Simmer with the lid on until the flavours have combined.
  • Season with salt and add the corn to warm through.


  • Put the nacho’s and corn in a deep oven dish (about 20 by 35 cm).
  • Cover the nacho’s with the chilli sauce, then the chorizo tempeh crumbles and finally the cheese sauce.
  • If your sauce is still warm you can get away with just sticking the dish under the broiler for a while, if not put it in a 180¬į preheated oven until the sauce is hot. Enjoy!

Storage and tip of the day:

This dish will keep for about 3-4 days in the fridge. You will have to reheat it in the oven for best results. I don’t recommend freezing it because that would ruin the texture.

We associate certain flavours with certain types of meat or fish. If you use those flavours (spices, herbs etc.), it’s pretty easy to veganise anything such as the chorizo here.

2 thoughts on “Chorizo-style Tempeh & Chilli Nacho’s (vegan)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s