Monday, 7 May 2012

How to make your own vegetarian chorizo

I have an admission to make...I've never eaten real chorizo sausages, so my humble attempt at a recipe for vegetarian version of chorizo may be way off. However, it's worth having a go at making them, as they taste good whether they're realistic or not! I've looked at loads of  meaty recipes and I've come up with a combination based on those flavours added to my basic shami kebab recipe.

Makes 8 sausages

  • 1 ½ cups vegetarian mince (vegetarian ground-beef style crumbles), defrosted if frozen
  • 1 ½ cups fresh wholemeal breadcrumbs
  • 1 large onion, finely chopped or grated
  • 1 small or medium egg
  • 2 large cloves of garlic, crushed
  • 2 heaped tsp smoked paprika
  • 1 tbsp sweet/mild paprika 
  • 1 tsp chilli paste/1 fresh red chilli deseeded and finely chopped
  • ½ tsp ground fennel seeds
  • 1 tsp dried oregano
  • Black pepper to season
  • 1 tbsp tomato purée 
  • 2 tbsp wine/cider vinegar
Heat 2 tbsp of olive oil in a pan.
Add the onion and cook on a medium heat until soft, but not brown.
Add the garlic, herbs and spices and cook for a further minute
Stir in the tomato purée and vinegar and heat through.
Remove from the heat.
Place the veggie mince and breadcrumbs in a bowl and mix to combine, breaking up any lumps of veggie mince. 
Add the onion and spice mixture and stir together (or blend in a food processor for a smoother texture -  I did this the second time I made them, and found that they stuck together a little better).
Finally add the egg and mix/blend until combined to make a firm but moist mixture, adding more breadcrumbs if needed.
Place in the fridge and allow to firm up for 30 minutes.
Shape into 8 sausages or 16 meatballs, and fry on a low-medium heat for 10 minutes, turning once or twice. Alternatively, brush with oil and bake in the oven at 200C/180C Fan/Gas 6 for around 15 minutes, or grill/broil/bbq.

Eat hot or cold.

Suitable for freezing.

For a vegan version, replace the egg with a suitable binder.
For a Mexican-style vegetarian chorizo sausage, swap the ground fennel and smoked paprika for ¼ tsp ground cinnamon and 1-2 tsp ground cumin. 

Find loads more veggie recipes celebrating National Vegetarian week, over at Tinned Tomatoes.
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  1. I have to admit that I miss sausages the most. I'm always on the look-out for vegetarian alternatives that are not those processed Tivall type things.

  2. Hope you like these then. You can vary the herbs and spices to make different sausages each time!

  3. These look great - what a super idea! I shall definitely be giving them a go!

  4. Thanks P. They might not be authentic, but my family all thought they tasted pretty good!

  5. Can anyone suggest a suitable binder for a vegan version? I'm a new vegan and figuring everything out x

  6. These look amazing Lisa. I would never have thought of trying this. I am going to give them a go. My mouth is watering just thinking about them.

    Thanks for sending them over for my Vegetarian Week roundup. I am writing it up just now.


    1. Thanks Jac, hope you like them. They were a bit of an experiment, which I think went pretty well!

  7. These sound very yummy but I don't know what vegetarian mince is. Could you elaborate a bit on that? Jan "Eats Nothing With Eyeballs" in Michigan.

    1. Thanks Jan...just had to google to see what you call mince in the US! I think you call it ground meat? If so, then you need the vegetarian equivalent...can you buy it over there? We get several brands over here including Quorn: If you can't find this sort of product, then you could use re-hydrated 'ground' soy.

    2. Thanks to the power of the internet, I can now inform you that you need something like Morningstar Farms crumbles!

  8. made these last week-double quantity , so far this week , there's been 2 chorizo pizzas , 3 pastas , and a mushroom chorizo cheesy wrap , definitely making this again

    1. That's great to hear Jim; glad you liked the recipe :-)

  9. Can't take any Quorn / reconstituted anything...bad reaction...Any ideas for sub for the Quorn?

  10. You could use soya mince if you eat that. If not I would try using blended, cooked chickpeas to make a kind of chorizo-flavoured falafel.


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