Chorizo (Plant Based)

Chorizo tends to be super greasy – this recipe saves us all from that. A smoky spicy flavor and an excellent texture make this sausage crumble something I am going to add to so many things!

We made this in our Weekly Cooking Class!

Chorizo and Potato Burrito

Ingredients

• 14 oz package of extra firm tofu, pressed*

• 8 oz block of tempeh

• ¼ cup raw walnuts

• 1 tablespoon chipotle powder

• 1 tablespoon smoked paprika

• ¼+ teaspoon cayenne pepper (to taste)

• ¼ teaspoon ground cumin

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

• 1 tablespoon low sodium tamari or soy sauce

• ½ teaspoon liquid smoke

• 1 tablespoon apple cider vinegar

• 1 tablespoon tomato paste

• 1 tablespoon date syrup

• 1 tablespoon unsweetened/date ketchup

• ½ teaspoon black pepper (to taste)

• Optional: sautéed minced onion/mushrooms
  

Instructions

1.      Preheat oven to 400 degrees.

2.      Add tempeh and walnuts to food processor and pulse, or chop well with a knife, to ground “meat” consistency.

3.      In a large bowl, add everything except tofu and tempeh/walnut mixture, whisk well.

4.      Add tofu and tempeh and fold to combine well, being careful not to mash tofu.

5.      Distribute evenly on a parchment lined baking sheet and bake for 20 to 25 minutes or until desired chewy/crispiness achieved.

*Recommendation: Freeze and thaw tofu for a chewier texture. You can also substitute drained chickpeas for tofu if you like. Add them to the food processor to create the crumble texture.

Chorizo Sausage (Plant Based)

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