Vegan Chorizo

Prep Time
10 Minutes
Cook Time
15 Minutes
Ingredients
16
Servings
8
When blended with paprika and cumin, crumbled garbanzo beans take on the look and taste of browned chorizo sausage. Turn to this vegan alternative for taco night, or a hearty, meatless filling in your next lunch bowl.
Ingredients
Key Products
Paprika

Product Information

£ 1.70/unit,34g
Smoked Paprika

Product Information

£ 2.00/unit,40g
Garlic Granules

Product Information

£ 1.90/unit,47g
Ground Cumin

Product Information

£ 1.70/unit,28g
Oregano

Product Information

£ 1.70/unit,7g
Coarse Ground Black Pepper

Product Information

£ 2.20/unit,33g
Schwartz product packaging

Product Information

£ 2.00/unit,29g
Ground Cloves

Product Information

£ 2.85/unit,35g

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.
X