True to my new life goal of becoming the world’s most foremost vegan sausage maker, I am thrilled to present this version of Spanish chorizo. It’s different from Mexican chorizo in a few ways, mostly in texture and the simplicity of the spices. When the opportunity arises, I’ll be sure to do up a Mexican version, though. I have goals, after all. Ah, vegetarian sausage.
This doesn’t have the texture of a cured meat, but it is very vibrant, a little spicy and has amazing browning capabilities.
Vegan Spanish Chorizo
Makes 12 sausages
1 lb extra firm tofu, finely crumbled
8 cloves garlic, peeled and chopped
1 small carrot, peeled
1/4 cup sundried tomatoes, oil packed
1/4 of red bell pepper, chopped
1 tablespoon smoked hot paprika
2 tablespoons paprika
1 teaspoon smoked Serrano pepper
1 teaspoon guar gum
1 teaspoon onion salt
1/4 cup extra virgin olive oil
1/2 cup red wine
2 tablespoons ground flax + 4 tablespoons warm water, well mixed
3/4 cup cornmeal
1/2 cup corn flour (or white rice flour)
In a food processor or with your hands, crumble the tofu. Add the garlic, carrot, sundried tomatoes and bell pepper and pulse until smooth. Place the tofu in a large bowl, add the processed vegetables, seasonings and mix. Add the oil, wine, corn meal and flour and mix to combine. Cover and refrigerate overnight, so the flavours have a chance to mingle.
In tin foil squares, drop around 2 tablespoons of mixtures and shape into a sausage form. Wrap them tightly. In a steamer, steam the sausages for 45 minutes. They should feel firm in their snug foil packages when they’re ready. Let them cool and store in the refrigerator until ready to fry before using.
I can’t get smoked Serrano powder, could you recommend a substitution? Looking forward to making these!
If you can get some fresh Serrano peppers, add some diced into the mixture. If no fresh are available, I’d just up the hot smoked paprika.
Couldn’t get hot smoked paprika [just smoked] so I used some cayenne and they were good but could have been spicier – perhaps some regular chilli powder next time? I think I need to get some white rice flour though as the texture still isn’t /quite/ there. Loving all the different sausage recipes you’ve brought us, I’d say you’re well on your way to being the No. 1 Vegan Sausage Maker of Planet Earth!
Hi, can these be frozen?
They can be! They lose a little of their firmness and can become a little crumbly, but that can be remedied by crisping them up a little when you do end up cooking them.
So you fry them afterwards? How?
If I’m eating them on their own, I will, as they benefit from the additional flavour of a quick browning. I use a cast iron skillet, a little neutral oil and medium-high heat, but any method for browning you like will work just as well.