Ingredients
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2 blocks chickpea or soybean tempeh
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3 pieces Serrano pepper
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100 milliliters apple cider vinegar
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1 cup almonds
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1 piece diced white onion
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3 cloves chopped garlic
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5 stems cilantro
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1 bunch spinach
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Salt, to taste
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Water, if needed
Directions
- Blend the serrano pepper, cilantro, spinach and apple cider vinegar. Add water if needed and salt to taste. Set aside.
- In a food processor, add the tempeh and almonds. Pulse until you have a crumble-like form.
- Sauteé the diced onion, then add the garlic and the tempeh mixture. Finally, add the green sauce until fragrant. It will take approximately five to ten minutes, depending on how crunchy you want the texture of your green chorizo.