Home -> [Central American, Mexican, North American, Side-dishes, South American, Vegetables, Vegetarian] -> [Vegetarian chorizo Recipe]
 
 

Vegetarian chorizo
Artist: _
Categories: Central American, Mexican, North American, Side-dishes, South American, Vegetables, Vegetarian
Yield: 4
Rating: 0
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Ingredients:
2 cup(dried, not reconstituted)
TVP*
6 Dried anchos or new mexico
Chile or some combination of
The two
2 Dried chipotles, optional
If you want smokey flavor
1/2 tspCoriander seeds
3 Whole cloves
1/2 tspPepercorns
1/2 tspOregano
1/4 tspCumin seeds
Sm Piece cinnamon, about 1/3" X
3/4 "
8 Cloves garlic, peeled and
Crushed
2 tspPaprika
2 tspSalt
1/4 cupVinegar
1/2 cupRed wine
3/4 cupWater or stock
1/4 cupOil or more
Procedures:
1* tvp = textured vegetable protein, check your local health food stores.
2Toast chiles in wok/cast iron skillet until they start to smell roasted.
3Make sure you don"t burn them.
4Open them and discard seeds and membrane.
5Cool.
6Toast the whole seeds and cinammon on low in wok/skillet till you smell the roasted smell and cumin is a few shades darker.
7Do not burn them.
8Cool down.
9Put everything except tvp and liquids into a spice mill and grind.
10You will probably have to do it in batches.
11(you may use a blender also, but then add the liquid before blending).
12Put tvp in a container.
13Add spice mixture and liquid and pressed garlic.
14Stir.
15(if tvp isn"t fully reconstituted after 20 minutes--use your intuition--add some stock, stir, wait another 10 min, and check again).
16Add oil.
17Stir.
18Cover well, and stick in your fridge for about 2 days.
19Really do this.
20The flavors need to blend.
21You might want to stir it once or twice a day.
22For one serving suggestion, mix with boiled , cubed potatoes.
23Variations: please experiment with the proportions of the spices.
24Adjust the wine/vinegar/water ratios if you"d like, but keep the liquid total at 1 ?cups.
25Also, using crumbled tempeh or ground seitan instead of tvp would also be intresting.
 
 
 
 

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