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.
- 200g (1 cup) Black Beans, Canned/ Strained
- 200g (1 cup) Carrots, Peeled and Diced
- 85g (½ cup) Carrots, Grated Raw
- 1 small Onion, Diced
- 25g (2 tbsp) Fermented Black Beans
- 5 cloves Garlic, Halved
- 100g (2 ½ oz) Water
- 25g (5 Tbsp) Sodium Caseinate
- 25g (5 Tbsp) Moo Gloo RM
- 150g (5 ½ oz) Vegetable Oil
- 17.5g (3 tbsp ½ tsp) Salt
- 1.5g (¾ tsp) Cayenne Pepper
- 13g (2 Tbsp) Paprika
- 5g (1 Tbsp) Coriander, Whole
- 1g (1/2 tsp) Cinnamon
- Stand Mixer
- Spice Grinder
- Plastic Wrap
- Rubber Spatula
- Butchers Twine
Active Time: 30 Minutes
Total Time: 24 Hours
Prepare Roasted Vegetables
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.
Create Chorizo Links
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.
Cook and Serve
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.