Vegan Chorizo
This vegan chorizo has the spicy complexity, smokiness, sourness, and meaty texture of the original. Made from beans, nuts, and tofu, it makes a versatile accompaniment to all sorts of Mexican and Tex-Mex flavors.
Servings: 8
Ingredients
- 1 cup pecans toasted
- 1/2 pound firm tofu drained
- 1 can pinto beans (15-16 ounces per can) drained and rinsed
To saute:
- 2 Tablespoons coconut oil
- 1/4 onion (about 1 cup) diced
- 1/2 poblano pepper diced with seeds removed
- 1/2 jalapeño pepper diced with seeds removed
- 4 cloves garlic chopped
Spice Mixture
- 1 Tablespoon ancho chile powder
- 1 Tablespoon mild red chile powder New Mexico or other variety
- 1 Tablespoon smoked paprika
- 1/4 teaspoon cayenne chile powder
- 2 Tablespoons ground cumin
- 1/2 Tablespoon ground coriander seed
- 1/2 Tablespoon dried oregano
- 1 medjool date chopped
Liquid seasoning
- 1/4 cup vegetable stock plus extra as needed
- 1/4 cup vinegar
- 2 Tablespoons nutritional yeast
- 1 Tablespoon soy sauce
For optional red oil
- 1/4 cup oil see note
- 1/2 Tablespoon smoked paprika
- 1/2 Tablespoon mild red chile powder
Instructions
Bake the pinto beans
- Preheat oven to 325F.
- Spread beans evenly across a parchment-lined rimmed baking sheet. Gently smash most of the beans with the bottom of a drinking glass. The idea is to mash them into a thin layer but not into a shapeless mass.
- When oven is hot, add baking sheet with beans. Bake until the beans are dried out and crunchy, but not burned, stirring occasionally. It should take about 35 minutes.
Process the pecans and tofu
- Place pecans into a food processor. Pulse until the pieces are roughly the size of grains of ground meat. Set aside in a bowl.
- Use the food processor to chop the tofu to the same size as the pecans. Set the tofu aside with the pecans.
Saute and blend the vegetables and seasoning
- Heat the coconut oil in a medium skillet over medium heat until hot. Add onion, poblano, jalapeño, and garlic. Saute until the onion and peppers are lightly browned, 4-5 minutes.
- Add seasoning mix. Stir for 2 minutes to toast the spices and coat the vegetables. Remove from heat.
- Transfer the sauteed vegetables from the skillet to the food processor. Add in the liquid seasoning ingredients. Process until it forms an even, coarse paste, 15-20 seconds.
Combine, heat, and tweak
- Transfer paste from food processor to skillet and return skillet to medium heat.
- Stir in the processed tofu and pecans and the baked beans. Add vegetable stock as needed if the mixture becomes too dry. Cook until the desired consistency is reached. Once heated through, taste and add salt as needed.
Prepare optional red oil
- Heat oil in a small skillet over medium heat until hot.
- Add smoked paprika and chile powder. Stir for 1-2 minutes to toast the spices. Transfer oil and powder residue to a glass bowl
Serve
- Serve immediately. Drizzle red oil onto each serving as a condiment.
Notes
The chorizo will stay good in an airtight container for a week in the fridge or a month in the freezer.
The red oil can be covered and stored up to a month in the fridge. Just be sure to use a clean spoon each time you take some.
You can make the red oil spicy if you like. Add 1/8 to 1/4 teaspoon of cayenne chile powder.
You can use other types of beans than the pinto beans called for. Just keep in mind that they may dry out more quickly or slowly than 35 minutes depending on size.
You can substitute other dried fruits for the date if you don't have any on hand. A tablespoon of raisins/cranberries/blueberries or a single prune or dried apricot should do the trick.
When making the red oil, the type of oil you use really comes down to personal preference. While I used coconut oil in the main part of the chorizo, I wanted the red oil to be liquid at room temperature for easy drizzling. So I used peanut oil and the nutty flavor paired well with the chorizo. You can use peanut, grapeseed, canola, avocado, or any type, really. Just remember that it may add some flavor to the oil.
You can use water instead of vegetable stock.