Vegan Chorizo

Ingredients

Servings

Serves 4
2 cans Garbanzo beans (chickpeas), drained and rinsed
1/2 cup Canned diced tomatoes
2 tbsps Apple cider vinegar
2 tsps Soy sauce
2 tbsps
1 tbsps
1 tsps Club House ® Cumin, Ground
1 tsps
1/4 tsps Club House ® Red Pepper, Crushed
1/8 tsps Club House ® Cloves, Ground
1/2 tsps Salt
4 tbsps Oil, divided
1 cup Finely minced onion
1 cup Finely chopped white mushrooms
1/2 cup Water
1 tsps

Procedure

Place garbanzo beans, tomatoes, cider vinegar, soy sauce, spices and salt in large bowl; toss to coat well.
Transfer mixture to bowl of food processor. Pulse about 5 or 6 times until well mixed and only a few coarse chunks of garbanzo beans remain.
Heat 2 tablespoons (30 ml) of the oil in a large nonstick skillet on medium heat. Add onions and mushrooms; cook until tender, stirring occasionally. Add remaining oil and increase heat to medium-high. Stir in garbanzo bean mixture and water. Cook 8 to 10 minutes or until mixture resembles cooked chorizo, stirring only when the mixture on the bottom begins to brown, tossing to incorporate the browned part back into the mixture.

CHEF's TIP!

• 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 garbanzo beans and tomatoes into coarse chunks with a potato masher or fork. Stir in vinegar, soy sauce, spices and salt, and continue as directed.
• When cooking the garbanzo bean mixture, try to “brown” the mixture well, similar to browning beef or crumbled sausage. This will add a deeper flavour and a bit of a crispy texture to the mixture.
• For a spicier vegan chorizo add finely chopped chipotle, fresh jalapeno or any of your favourite chile peppers into the mixture while browning.

Recipe type: Flavour Forecast

Ingredients

Servings

Serves 4

Procedure

CHEF's TIP!

Cumin, Ground

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