Vegan Chorizo for Omnivores Recipe

Name: Vegan Chorizo for Omnivores Recipe
Cook time: 1 h
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 (10-ounce) block of extra-firm cottony (non-silken) tofu, drained and cut into 1-inch slices; 1 fresh poblano pepper; 1 (15-ounce) can black or Puy lentils, drained and rinsed; 1 whole sweet dried chilies like Costeño, Guajillo, or Choricero, stems and seeds removed; 1 to 2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed (optional); 1 whole rich fruity dried chili like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed; 2 tablespoons raisins; 1 whole chipotle chili in adobo sauce with 2 tablespoons sauce from can; 2 cups water; 6 ounces plain tempeh; 1/4 cup vegetable shortening or coconut oil; 1 medium onion, diced (about 1 cup); Kosher salt and freshly ground black pepper; 3 medium cloves garlic, minced (about 2 teaspoons); 2 tablespoons minced fresh oregano leaves; 2 teaspoons dried Mexican oregano; 1/2 teaspoon ground cinnamon; 1 tablespoon freshly toasted and ground cumin seeds; 1 teaspoon freshly toasted and ground coriander seed; 3 whole cloves, toasted and ground; 1 tablespoon yellow or red miso paste; 1 tablespoon soy sauce; 1/4 cup red wine vinegar

Instructions

Cook:1h

I wanted to make a vegan chorizo recipe that doesn't just come close to regular chorizo in the flavor department, but outright nails it. I wanted a meat-free chorizo with textural contrast up the wazoo, and a chorizo that changes texture as you cook it just like its meat-based counterpart. I wanted a chorizo that is tangy, rich, and complex.

Updated at: Thu, 21 Nov 2024 23:01:29 GMT