JENNY EDEN COACHING

Vegan Chorizo with Peppers

Before I became a vegetarian for ethical and environmental reasons 28 years ago, chorizo was a food I really enjoyed along with other sausages and bologna and even kielbasas!  I had to grieve the letting go of those foods and focus on finding delight and flavor in all the vegan delicacies I could have.  This was in the early 90’s however when there was no such thing as vegan or mock “meats.” These days one can find a vegan version of virtually every meat, fowl or fish you can imagine.  This particular recipe uses chickpeas as the vegan base for the chorizo but you could also head over to Trader Joes to find to find an actual vegan version of chorizo to crumble up and add to the recipe.  I hope you enjoy the flavors of this dish as much as I do!

Recipe by: Arlene Jacobs

Serves 4

 

Ingredients:

Lots of ingredients, but very easy recipe.

 

1 lb. (2 cups cooked, or canned) garbanzo beans

½ tsp. salt, or to taste

2 cloves garlic, smashed

1 tsp. oregano

½ tsp. cumin

¼ tsp, red pepper flakes, or to taste

¼ cup roughly chopped cilantro

1 tbsp. paprika

2 tsps. Ancho chili powder

¼ tsp. cinnamon

¼ tsp. ground cloves

2 tbsps. tomato paste

1 tbsp. white vinegar

1 cup cooked quinoa

3 tbsps. extra-virgin olive oil

12 – 16 small sweet peppers

 

Method:

Heat oven to 400oF.

 

  1. In a food processor, combine 1 cup garbanzo beans and all remaining ingredients, except quinoa and extra-virgin olive oil. Process to a paste with ½ cup water. Add remaining garbanzos and quinoa and process with about 4 on/off turns.
  2. Heat extra-virgin olive oil in a 10-12-inch sauté pan and add the mixture to the pan, stirring frequently for about 20 minutes. Add some water, if necessary, but the result should be a thick paste. Set aside to cool.
  3. Remove the tops from peppers, and using a small spoon stuff peppers with the chorizo mixture until well packed. (Can be done ahead and reserved in the fridge).
  4. Spread ½ of the tomato sauce in the bottom of a large shallow pot, place stuffed peppers over and finish with the remaining sauce. Add about ½ cup water to the pot.
  5. Cook, partially covered, for about 25 – 30 minutes until the peppers are tender, adding more water if necessary.
Related Post:  Roasted Cauliflower and Potatoes with toasted quinoa and an Avocado/Tofu sauce

 

Tomato Sauce

 

1-1/2 cups diced onions

2 tbsps. extra-virgin olive oil

1 garlic clove, minced

Salt & pepper, to taste

2 cups tomato puree

6 cilantro sprigs, chopped

¼ tsp. sugar

 

  1. Saute onions at medium heat in olive oil until they are translucent, stirring occasionally. Add garlic, season with salt & pepper and continue to cook, stirring, for about 5 minutes more.
  2. Add tomato puree, cilantro and sugar. Continue to cook for 15 to 20 minutes over low heat.

 

 

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