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Vegan Chorizo
Ingredients
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2x400 grams tin chickpeas, drained and rinsed
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200 grams (7 ounces) diced tomatoes
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2 tablespoons apple cider vinegar
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2 teaspoons soy sauce
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3 tablespoons Paprika
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1 teaspoon Smoked Paprika
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1 tablespoon Garlic Granules
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1 teaspoon Ground Cumin
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1 teaspoon Oregano
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1/4 teaspoon Coarse Ground Black Pepper
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1/4 teaspoon Chilli Flakes
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1 pinch Ground Cloves
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4 tablespoons oil, divided
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1 onion finely chopped
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75 grams (3 ounces) white mushrooms, finely chopped
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175 millilitres (6 fluid ounce) water
Key Products
Instructions
- 1 Place chickpeas, tomatoes, cider vinegar, soy sauce and spices in large bowl, toss to coat well.
- 2 Transfer mixture to bowl of food processor. Pulse about 5-6 times until well mixed and only a few coarse chunks of chick peas remain.
- 3 Heat 2 tbs of the oil in a large non-stick pan on medium heat. Add onions and mushrooms, cook until tender, stirring occasionally. Add remaining oil and increase heat to medium-high. Stir in chickpea mixture and water. Cook 6-8 minutes, or until mixture resembles cooked chorizo, stirring only when the mixture on the bottom begins to brown, then turning to incorporate the browned part back into the mixture.
- 4 Test Kitchen Tips: Chorizo can be used in a variety of dishes. Often served with breakfast, it is also the perfect addition to burritos and fried potatoes, or a great filling for tacos and empanadas. Don’t have a food processor? Mash chickpeas and tomatoes into coarse chunks with a potato masher or fork. Stir in vinegar, soy sauce, spices and salt, and continue as directed.
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