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.