Thursday, August 30, 2012

Spicy Chorizo Sausages

I have been getting so many great recipes from the book Vegan Brunch that I may just have to purchase it to add to my small cookbook collection. However, despite the many great recipes this is definitely one of our favorites. I was initially skeptical because my initial forays into "fake meat" making had been disastrous (Tempeh Crabcakes were a huuuuge disappointment and had to be thrown out. This is coming from someone who HATES to throw away food. If I can reuse it or improve it I will do it.) But I am very comfortable with beans and the recipe looked so easy and didn't have any one-time use ingredients so I decided to give it a try. Wow, did it pay off. These were excellent and so versatile. We ate them with brunch AND dinner. As my friend Mike discovered they taste amazing dipped into Sriracha (his condiment of choice). In the interest of full disclosure, I have never had any pork products before I do not know how they compare to "real" Chorizo sausages.

(Makes 4 large sausages)

1/4 cup cooked pinto beans, rinsed and drained
1 cup vegetable broth
2 tablespoons soy sauce
2 tablespoons tomato paste
2 teaspoons lemon zest
2 garlic cloves (minced)
1 1/4 cups vital wheat gluten
1/4 cup nutritional yeast
1 tablespoon smoked paprika
1 teaspoon crushed red pepper flakes
1 tablespoon dry rubbed sage (not powdered)
1 teaspoon dried oregano
1/4 teaspoon cayenn
Getting ready to be steamed
After steaming

  • Combine all ingredients until well mixed
  • Form into 4 sausages (they don't have to be perfect)
  • Wrap in foil like a tootsie roll (see photo)
  • Steam for 40 minutes
  • Let cool and grill or saute for a little bit before serving

Sauteed in olive oil

Completed sausage slices

Brunch! Paired with Cheesy Grits, Smoky Mushrooms & Caramelized Onions

Dinner! Paired with Sauteed Vegetables, Potatoes and Sriracha to dip.

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