Vegetarian Chorizo

Ingredients

2 cups (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
3 whls cloves
teaspoon Pepercorns
teaspoon Oregano
teaspoon Cumin seeds
1 small Piece cinnamon, about ⅓" x ¾"
8 Cloves garlic, peeled and crushed
2 teaspoons Paprika
2 teaspoons Salt
cup Water or stock
cup Oil or more

Preparation

1
* TVP = Textured Vegetable Protein, check your local health food stores.
2
Toast chiles in wok/cast iron skillet until they start to smell roasted.
3
Make sure you don't burn them. Open them and discard seeds and membrane.
5
Toast the whole seeds and cinammon on low in wok/skillet till you smell the roasted smell and cumin is a few shades darker. Do not burn them. Cool down.
6
Put everything except TVP and liquids into a spice mill and grind. You will probably have to do it in batches. (You may use a blender also, but then add the liquid before blending.)
7
Put TVP in a container. Add spice mixture and liquid and pressed garlic.
8
Stir. (If TVP isn't fully reconstituted after 20 minutes-use your intuition-add some stock, stir, wait another 10 min, and check again.) Add oil.
9
Stir. Cover well, and stick in your fridge for about 2 days. Really do this. The flavors need to blend. You might want to stir it once or twice a day.
10
For one serving suggestion, mix with boiled , cubed potatoes.
11
Variations: Please experiment with the proportions of the spices. Adjust the wine/vinegar/water ratios if you'd like, but keep the liquid total at 1 1/2 cups. Also, using crumbled tempeh or ground seitan instead of tvp would also be intresting.

Tools

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Tags:

Yield:

4.0 servings

Added:

Sunday, February 14, 2010 - 7:47am

Creator:

Anonymous

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