CHORIZO but make it PLANT BASED!! A homemade chorizo recipe that’s easy to make and more flavorful than store bought! Chorizo is traditionally a highly-seasoned Mexican sausage made from ground pork, spices and seasonings, and other kitchen staples like garlic and vinegar. The origins of chorizo date back to the Spanish conquest of the Aztec empire, which occurred in the early 1500s. By then, chorizo was already a very popular dish in Spain. Thankfully, if you’re vegan, plant based, or just looking to cut down on meat consumption, you don’t have to give up this delicious dish either! I used both tempeh and tofu to give it greater dimensions of texture and used a variety of spices to replicate the authentic chorizo taste. Hope you enjoy!
Best-ever vegan chorizo
- 1 (18 oz) block of extra firm tofu, frozen and thawed
- 1 (8oz) block of tempeh
- 2 tbsp nutritional yeast
- 1 1/2 tbsp whole fennel seeds, slightly ground
- 1 tbsp each of smoked paprika, garlic powder, onion powder, dried Mexican oregano, and cumin
- 1/2 tsp each of ground cinnamon, clove, salt and pepper
Sauce:
- 1 cup hot water
- 2 small dried chiles de Árbol
- 1 whole dried Guajillo chili
- 1 whole dried Ancho or Pasilla chili
- 1 whole chipotle chili in adobo sauce
- 1/4 cup coconut aminos
- 1/4 cup apple cider vinegar
- 3 garlic cloves
- 1 tbsp miso paste
- 2 tbsp fresh oregano
Preheat oven to 375°. Press and drain the tofu, pouring off liquid as necessary. Meanwhile, soak the dried chilies in hot water for at least 10 minutes, until soft. Transfer the plump chiles into a blender with the rest of the sauce ingredients and blend until completely smooth. Set mixture aside. Take the press tofu and add it to a food processor along with the tempeh. Pulse 8-10 times until it reaches the texture of ground meat and then transfer it to a medium bowl. Toss the tofu mixture with the nutritional yeast, fennel seeds, remaining spices, and the chili sauce that was set aside. Stir everything evenly to coat and turn onto parchment lined baking sheet, spreading the mixture across the sheet. Put in the oven for 35-45 minutes, checking at 15 minute intervals. Open the oven and turn and stir, moving the more dry tofu on the outer edges to the center and the center out to the outer edges. Put back in the oven and check again in 15 minutes. Once desired texture is reached, take out of the oven and enjoy!
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