Vegan Chorizo

I have been exploring more vegan dishes lately. Not because I want to become a vegan. I like eggs and cheese too much for that. Since I have recently become dairy-free, the best place to look for recipes is with the vegans. I will never give up all of my animal products, but they do give some helpful ways to replace dairy. I use coconut milk and cream to replace full fat milk and whipping cream. You can use the liquid from a can of chickpeas to make vegan a version of whipped egg whites. You can even use tofu to replace some hard cheeses. Regardless of what you use, there is a way to replace the dairy in your recipes. I will admit, giving up dairy was harder than giving up gluten. This recipe for vegan chorizo from Better Homes and Garden has nothing to do with removing dairy and everything to do with making an interesting recipe. Will it be as good as the real deal? I think so. If you are trying to eat less meat, it’s worth a try. Here are the original stats:

These are meant to be tacos. However, I want to serve these over rice and add a few more things to make this a full meal. Here’s what I changed:

  • I deleted the extra salt to reduce the sodium
  • I deleted the corn tortilla and will replace with brown rice
  • I added red bell pepper to increase the vitamin A and C
  • I added carrot to increase the vitamin A.
  • I added tempeh to increase the protein

Here are the final stats:

Here is the final recipe:

20190811_172609

Vegan Chorizo

Serves 9

  • 1 large, Carrots
  • 2 container (7.5 oz ea.), Tempeh
  • 357 g (1 medium), Red Bell Pepper, Raw
  • 2 container (1 4/5 cups ea.), Garbanzo Beans
  • 1 cup, Chopped Cilantro
  • 0.50 cup, chopped, Walnuts
  • 1 Cup, Chopped, Red Onion
  • 0.50 tsp, Garlic powder
  • 1 tbsp(s), Ancho Chile Pepper
  • 8 ounce, Button Mushrooms
  • 1 tbsp(s), mild chili powder
  • 2 tbsp, Lime juice – Raw
  • 1 Tsp, Ground Dried Oregano
  • 3 tbs, Vegetable Oil
  • 1 tsp, Coriander, Ground
  • 0.25 tsp, Spices, cinnamon, ground
  • 0.50 tsp, Spices, thyme, dried
  1. In a very large skillet heat 1 Tbsp. of the oil over medium-high. Add mushrooms, carrots, and red bell peppers and cook 6 to 8 minutes or until lightly browned and liquid has evaporated, stirring occasionally. Cool  completely.
  2. Meanwhile, in a large bowl combine all the spices.
  3. For vegan chorizo, in a food processor combine the cooled mushrooms, the chickpeas, tempeh and walnuts; pulse until ingredients are chopped. Add chickpea mixture to spice mixture in the bowl. Add lime juice and stir well to combine. Let stand 20 minutes.
  4. Heat the remaining 2 Tbsp. of oil in the same skillet over medium-high. Add the vegan chorizo to the skillet, spreading evenly. Cook 2 minutes without stirring. Stir the chorizo and cook 4 to 5 minutes more or until browned and heated through, stirring occasionally.
  5. Serve vegan chorizo in warmed tortillas topped with finely chopped onions, cilantro, and lime wedges.
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