Vegetarian Chorizo Recipe
This vegetarian chorizo recipe is made with black beans and packs all of the powerful, spicy flavor of chorizo but is also healthy because it has none of the fat. This dish is completely Forks Over Knives compliant and stunningly delicious. Great for anyone that loves big flavors and wants to eat guilt free food.
What is Chorizo?
Chorizo is a fantastically spicy sausage that is featured heavily in Mexican and Spanish cooking. It will captivate you the very fist time you taste it. While there are vegetarian chorizo products out there that you can find in any major grocery store, they tend to be 'goopy' and have a soft, unappetizing texture. My version of vegetarian chorizo has a great consistency and tastes amazing.
Ingredients for Vegetarian Chorizo
- 2 x cups Black beans, Any beans will do, but black beans work best
- 1 x can (215 oz) Tomato paste
- 1 x tsp Paprika
- 1 x tsp Onion salt
- 1 x tsp Garlic powder
- 1/4 x tsp Cumin
- 1/4 x tsp Thyme
- 1/4 x tsp Allspice
- 1 x tsp Mexican oregano
- 1/4 x tsp Cinnamon
- 1/2 x tsp Red pepper (cayenne)
- 1 x tsp Black pepper
- 1 x tsp Chili powder
- 1 X tsp Tobasco sauce
- 1/2 x Jalapeno pepper
- 1/2 x Bellpepper (capsicum)
- 1/2 x Onion (small)
Instructions for Making Healthy Vegetarian Chorizo
- Soak the (dried) beans. Soaking the beans overnight produces several benefits. Not only will the beans cook faster but they will also have a better texture and be less grainy. Additional ingredient: I lie to add garlic to the water I soak the beans in for an extra layer of flavor. Make sure you cover the beans with enough water because they will soak up quite a bit over night. An inch of water above the level of the beans should be enough. Note: you can used canned black beans but dried beans are AMAZINGLY cheaper and deliver a better taste in my opinion.
- Wash the beans. After you have soaked the beans over night, wash the two cups of black beans with clean, fresh water. This will reduce the amount of foam that forms on the surface of your beans while you are cooking them.
- Cook the beans. Bring four cups of water to boil. Add beans, when they return to a boil, reduce to a simmer and cook until the beans are soft and easily squishable between your fingers. The time it takes to cook the beans will depend on the size of the pan and various other factors. You might need to add water to the pan while you are cooking the beans but you don't want to add too much because you don't want to have to drain the beans at the end and lose that nutrition and goodness down the drain. Note; many people add vegetable or chicken / beef stock to the water but I like the natural, earthy flavor of black beans so I always cook with
- Cook the rest. Put a little water in a saucepan, just enough to cover the bottom, and bring it to a simmer. Add the onion, bellpepper and jalapeno, all diced. Saute until softened.
- NOTE: personally I like to blacken the bellpeppers first to give them a smoky flavor. To do that, get the saucepan really hot, searing stake hot, and then drop the peppers in. Put a lid or a plate over the top to contain the heat and the smoke. When the skin of the peppers turns black, turn them over and cook for three more minutes. Take the peppers out of the pan and put them in a plastic bag for five minutes. The tough, blackened skin will loosen and you can easily scrape it off. Use the same pan to cookt he onion, bellpepper and jalapeno. The water will deglaze the burnt pepper skin from the bottom of the pan to make a delicious pan sauce.
- Pour in the tomato paste. Once the onions have become translucent and the jalapeno has softened, pour in the can of tomato paste. You will probably want to add half a can of water at this stage to get the paste to loosen up.
- Add the rest. pour the rest of the spices into the simmering tomato paste. i.e. 1 x tsp paprika 1 x tsp onion salt 1 x tsp garlic powder 1/4 x tsp cumin 1/4 x tsp thyme 1/4 x tsp all spice 1 x tsp Mexican oregano 1/4 x tsp cinnamon 1/2 x tsp cayenne pepper (red pepper) 1 x tsp black pepper 1 x tsp chili powder 1 x tsp Tabasco Continue to simmer until the beans are cooked.
- Add the beans. Once the beans are cooked, pour them into the tomato paste mix and continue to simmer.
- Mash the beans. Using a potato masher or the back of a spoon. mash 1/3 to 1/2 of the beans. Keep crushing and stirring until the whole mix blends into a thick, almost mashed potato like consistency.
Love this Recipe
Great as a side dish or as a filling for enchiladas, tacos or burritos, this vegetarian chorizo is also fantastic as a filling for omelettes. I also use this bean paste as a spread for sandwiches or the Mexican burger, the wonderful torta. I also use it like a dip when I toast nan bread or pita bread wedges. Top it with avocado slices or the Mexican cheese, queso fresco or even sour cream and jalapeno pieces and it's a delicious meal.