Foryoueats: Vegan Chorizo for Omnivores Recipe

Name: Foryoueats: Vegan Chorizo for Omnivores Recipe
Total time: 60 min
Ingredients: 1 (10-ounce) block of extra-firm cottony (non-silken) tofu, drained and cut into 1-inch slices; 1 fresh poblano pepper; 1 (15-ounce) can black or Puy lentils, drained and rinsed; 1 whole sweet dried chilies like Costeño, Guajillo, or Choricero, stems and seeds removed; 1 to 2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed (optional); 1 whole rich fruity dried chili like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed; 2 tablespoons raisins; 1 whole chipotle chili in adobo sauce with 2 tablespoons sauce from can; 2 cups water; 6 ounces plain tempeh; 1/4 cup vegetable shortening or coconut oil; 1 medium onion, diced (about 1 cup); Kosher salt and freshly ground black pepper; 3 medium cloves garlic, minced (about 2 teaspoons); 2 tablespoons minced fresh oregano leaves; 2 teaspoons dried Mexican oregano; 1/2 teaspoon ground cinnamon; 1 tablespoon freshly toasted and ground cumin seeds; 1 teaspoon freshly toasted and ground coriander seed; 3 whole cloves, toasted and ground; 1 tablespoon yellow or red miso paste; 1 tablespoon soy sauce; 1/4 cup red wine vinegar

foryoueats.com

This vegan chorizo for omnivores recipe is a spicy, flavorful alternative to traditional meat chorizo. Made with tofu, tempeh, and a mix of dried chilies, it’s full of smoky, complex flavors that...

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Ingredients

1 (10-ounce) block of extra-firm cottony (non-silken) tofu, drained and cut into 1-inch slices
1 fresh poblano pepper
1 (15-ounce) can black or Puy lentils, drained and rinsed
1 whole sweet dried chilies like Costeño, Guajillo, or Choricero, stems and seeds removed
1 to 2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed (optional)
1 whole rich fruity dried chili like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
2 tablespoons raisins
1 whole chipotle chili in adobo sauce with 2 tablespoons sauce from can
2 cups water
6 ounces plain tempeh
1/4 cup vegetable shortening or coconut oil
1 medium onion, diced (about 1 cup)
Kosher salt and freshly ground black pepper
3 medium cloves garlic, minced (about 2 teaspoons)
2 tablespoons minced fresh oregano leaves
2 teaspoons dried Mexican oregano
1/2 teaspoon ground cinnamon
1 tablespoon freshly toasted and ground cumin seeds
1 teaspoon freshly toasted and ground coriander seed
3 whole cloves, toasted and ground
1 tablespoon yellow or red miso paste
1 tablespoon soy sauce
1/4 cup red wine vinegar