This veggie chorizo takes the full potential of of black beans and, with a helping hand from sodium caseinate, creates a sausage that can be sliced, diced and served any way you like. Tweak the spice level to make it your own and you’ll be reaching for seconds… maybe thirds.
Active Time: 30 Minutes
Total Time: 24 Hours
~ 2lbs
Pre-heat an oven to 400°F.
On a small sheet pan place the carrots, onions, and garlic separately. Lightly coat with oil and cover with foil. Roast for 30 minutes then remove the foil and roast for 10 more minutes or until soft to the touch.
Remove the roasted garlic and onions, and keep them separate from the roasted carrots.
Use a spice grinder to blend together the salt, cayenne, paprika, cinnamon, and coriander. Blend for about 30 seconds or until completely powderized.
In a blender place the strained black beans, fermented black beans, water, oil and roasted carrots. Blend until smooth. About 2 minutes, it is fine if some of the black bean skins are not completely blended.
Add the ground spice mixture and blend for 30 seconds.
Pour the mixture into a large bowl and be sure to scrape the blender clean with a rubber spatula.
Add the roasted garlic, onions, and shredded carrots and fold them into the mixture.
Mix together the Moo Gloo RM and Sodium Caseinate in a separate bowl before adding it to the mixture.
Fold the mixture together quickly as it will begin to thicken immediately.
Unroll a 2 foot long sheet of plastic wrap and form the mixture in a 2 inch log the length of the center of the plastic. Be sure to leave 4-5 inches at the end of each side of plastic for later. Fold the plastic wrap over and continue to form the log.
Use a toothpick to pop and bubbles that have formed under the plastic wrap. (If you do not have a cooking vessel that can accommodate a 2 foot long veggie chorizo, simply make 2 separate rolls).
Wrap another piece of plastic wrap around the log to seal and holes. Hold each end of the log and begin to roll until it is as tight as possible. Tie the ends off with butcher’s twine.
Allow the “sausage” to rest overnight in the refrigerator to ensure the strongest bond.
Pre heat an immersion circulator or pot of water for poaching to 150°F.
Place the “sausage” in an immersion circulator or poaching water for 2 hours at 150°F.
Remove from the water and cool completely before slicing and serving.
These can be sliced, seared, grilled and/or crumbled to replace chorizo in any dish.
Based on 1 Review(s)
Comments (6)
May 29, 2019 7:28 am
I would like to experiment making Vegan Sausage and Cheese. I have a serious reaction to all dairy and Gluten products. Can you help make a suggestion on what products I can use to make both sausages and cheese? Right now with me I already bought Lactic Acid, Freedom Gluten Replacement, Kappa Carrageenan & Expandex Gluten-Free Starch. Can I use any of these products I already to make vegan sausages and/or cheese? If yes, can you help provide a basic recipe for each and I can then experiment with flavours going forward? Sorry for all these questions as I’m new at this and have several of your products but not sure what I’m doing. Appreciate any help you can give me.
May 29, 2019 9:45 am
Hi Clara, check out Chef Skye’s Vegan Meunster recipe. We haven’t done any work around a vegan sausage, but if you come across a good recipe please feel free to share.
August 8, 2019 2:51 pm
Have you experimented with the same recipe without sodium caseinate? Would it maintain the same consistency with just transglutaminase as the binder?
August 8, 2019 2:55 pm
It would not because the veggies alone do not have enough protein to create that bind.
March 23, 2020 6:16 am
What is the proportion of Vegetables ingredients & Moo Gloo RM and Sodium Caseinate.
March 23, 2020 12:27 pm
0.5% of RM and 0.5% of sodium caseinate to the total weight of the recipe.