Vegan Chorizo with Lentils and Brown Rice

Sometimes when it’s cold outside, you need to turn up the heat in the house. I’m not talking about your thermostat, I’m talking about the kitchen kind of heat. This Vegan Chorizo with Lentils and Brown Rice is just the ticket for another savory recipe you’re gonna love! And I even provide a guide on how to make brown rice too!

A bowl of savory stew with vegan sour cream and sliced green onion top is surrounded by a plate of tortilla chips. The text at the top reads: Vegan Chorizo with Lentils and Rice

Some people have a sweet tooth. Others have parseltongue (you go Harry!). And yet others have spice mouth.

Wait. I don’t think that came out right.

But what do you call someone with a penchant for spice? Hmm, that might take a little more creative brainstorming. I think I’ll have another bowl of Vegan Chorizo with Lentils and Brown Rice to help me think this through.

Looking down on ingredients on and near a cutting board, including tempeh, lentils, a bowl of brown rice, and more.
Looking down on a bowl of Vegan Chorizo with Lentils and Rice, topped with vegan sour cream and sliced onion. It is surrounded by tortilla chips.

How to Make Vegan Chorizo

This savory Vegan Chorizo easy to make! In a large saucepan add the olive oil, cubed tempeh, and chopped onions. Cook over medium heat until the onions are tender. Add the garlic and chopped sun-dried tomatoes. Cook for another minute.

Next add the vegetable broth, lentils and bay leaves. Lower the heat a bit and simmer for about 20 minutes, until the lentils are tender. You can test this by removing a couple of lentils with a spoon, allowing them to cool for a minute and then tasting. If it’s still crunchy, allow them to cook for a few more minutes.

At this point you can use a spatula to break up the tempeh into smaller pieces if you’d like.

Remove the bay leaves with a spoon, add in the tomato past, tamari, Mrs. Dash seasoning, cooked brown rice, chopped green pepper, chopped red pepper, stewed tomatoes, and smoke sauce.

Cook for another 10 minutes or so until the peppers are tender. This is delicious served with warm tortillas.

What I Love About This Vegan Chorizo With Lentils and Brown Rice

There’s no denying the hearty flavors in this dish, but you also might like the fact that it’s another one-pot wonder! If you haven’t cooked with Tempeh before, this is the perfect dish to get your feet wet with. Seriously! It’s super easy to make, and less than hour later, you’re munching on a delicious, spicy dish.

And I use Mrs. Dash’s chipotle seasoning because it’s got the flavor of the spices we’re looking for – these are the spices you’re looking for – but without too much kick. If a kick is what you’re after, I suggest adding a little sriracha as well. Oh, Sriracha, how I adore you!

Wait. What were we talking about?

Oh yeah. Vegan Chorizo. It’s loaded with healthy plant-based protein, brown rice, fiber-packed lentils, and so many other delicious and nutritious ingredients, you won’t want to stop with one bowl.

A bowl of vegan chorizo shows cubes of tempeh and red pepper. It has tortilla chips around it.

Happiness is something found in so many places. You know what would make me happier than a hot pepper on a cold day? If you made this recipe and shared a photo with me using #namelymarly on Instagram or Twitter.

Vegan Chorizo with Lentils and Rice

Vegan Chorizo with Lentils and Brown Rice

Try this one-pot Vegan Chorizo with Lentils and Brown Rice for a hearty, healthy, delicious weeknight dinner.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Vegan Chorizo with Lentils and Brown Rice
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories: 362kcal
Author: Namely Marly

Ingredients

  • 2 tablespoons olive oil
  • 14 oz package of Tempeh chopped into cubes
  • 1 white onion peeled and chopped
  • 3-5 cloves garlic peeled and minced
  • ¼ cup sun-dried tomatoes chopped
  • 3 cups vegetable broth
  • 1 cup dried lentils
  • 2 bay leaves
  • 3 tablespoons tomato paste
  • 3 tablespoons tamari or soy sauce if you’re not Gluten-free
  • 1-2 tablespoons Mrs. Dash Chipotle-flavored seasoning
  • 1 cup cooked brown rice
  • ½ green pepper roughly chopped
  • ½ red pepper roughly chopped
  • 1 can stewed tomatoes
  • 2 teaspoons smoke sauce

Instructions

  • In a large sauce pan add the olive oil, cubed tempeh, and chopped onions. Cook over medium heat until the onions are tender. Add the garlic and chopped sun-dried tomatoes. Cook for another minute.
  • Next add the vegetable broth, lentils and bay leaves. Lower the heat a bit and simmer for about 20 minutes, until the lentils are tender. You can test this by removing a couple of lentils with a spoon, allowing them to cool for a minute and then tasting. If it’s still crunchy, allow them to cook for a few more minutes.
  • At this point you can use a spatula to break up the tempeh into smaller pieces if you’d like.
  • Remove the bay leaves with a spoon, add in the tomato past, tamari, Mrs. Dash seasoning, cooked brown rice, chopped green pepper, chopped red pepper, stewed tomatoes, and smoke sauce.
  • Cook for another 10 minutes or so until the peppers are tender. This is delicious served with warm tortillas.

Whatever veggie chorizo you’re feasting on, enjoy!

Updated by Marly · Permalink