Vegetarian Chorizo
By: Anonymous
Published: Sunday, February 14, 2010 - 7:47am

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
teaspoon Coriander seeds
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 Vinegar
cup Red wine
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. 4 Cool. 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.