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BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
NEW NEW NEW NEW

BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
NEW NEW NEW NEW

I had been craving chorizo for a while so why not make a vegan version?!

They ended up being delicious and there is just so much you can do with chorizo.

Put them on pizza, in your scrambled egg, taco’s… what are you going to make with these? Let us know in the comments we love to hear about it! ????⬇

Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins Best Season: Suitable throughout the year

Description

A classical Mexican recipe, chorizo but vegan! Super good with all kinds of foods like scrambled eggs or in taco's.

Ingredients

Instructions

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  1. To a blender add onion (chopped), garlic (minced), beans (cooked), chipotle, apple cider vinegar, nutritional yeast, smoked paprika, cumin, salt, black pepper and water.

    Blend until smooth.

  2. Now pour the blend into a bowl and add in the gluten. Mix it well and add more gluten if needed.Β 

    It shouldn't be a super dry texture, still pretty humid.

  3. Now crumble the chorizo into small chunks on an oven tray.

    Drizzle them with some olive oil and make sure they are all coated by lightly mixing.

  4. Bake them for 20 minutes on 180Β°C/350F.

    Check in them mid-time, mix them around to prevent some burning.

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