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Once you try this tasty, spicy mock chorizo, you will want to keep some around in the fridge for impromptu tacos and burritos, or to adorn rice and beans.
Ingredients
- 8 oz/225 g tempeh
- 2 tsp extra-virgin olive oil
- ¼ cup/30 g minced onion
- 2 garlic cloves, minced
- 1 tsp chili powder
- 1 tsp paprika,
- preferably smoked
- 1 tsp red pepper flakes
- ½ tsp ground cumin
- ½ tsp fennel seeds
- ½ tsp dried oregano
- 1 tsp salt
- 4 tsp dark miso
- ¼ cup/60 ml white wine
- ¼ cup/30 g gluten flour
- Vegetable oil spray
Instructions
- Set up a steamer and bring the water to a simmer.
Chop the tempeh into 2-in/5-cm pieces and steam them
for 5 minutes to moisten them. Let the tempeh cool until
it stops steaming, then transfer it to a food processor and
grind it into a chunky mince. - In a medium saucepan over medium heat, heat the olive
oil. Add the onion and cook until softened. Add the garlic,
chili powder, paprika, pepper flakes, cumin, fennel, and
oregano and cook for 1 minute. Add the tempeh and salt
and stir, cooking for a few minutes to brown. - In a small cup, mash the miso with the wine until well
dispersed. Sprinkle the flour over the tempeh mixture in the
pan and stir, then stir in the liquids. Stir vigorously over the
heat until the mixture is quite stiff. Transfer the mixture to a
large bowl and let it cool slightly. (To cook later, store tightly
covered in the refrigerator.) - To cook, either crumble the mixture and sauté it over high
heat to brown, or form two disks from 2 tbsp of the mixture.
Spritz a baking sheet/tray with vegetable oil spray and put
the “chorizo” disks on it, then spritz the “chorizo.” Bake at
400°F/200°C/gas 6 for 20 minutes, turning the patties at
10 minutes, until they are browned.
