These are Vegan Chorizo Tacos. I posted them on my blog:I Heart Veggie Food
-vital wheat gluten
-nutritional yeast flakes
-red vine vinegar
In preparation of Hobb’s February First Friday Dinner, I needed to test out one of the menu items: Vegan Chorizo. Mind you, I’ve never made vegan chorizo before. This absolutely sounds like a daunting task. However, quite to my surprise, it’s rather simple if you follow along to Terry Hope Romero’s recipe in Viva Vegan! Romero is a widely noted vegan chef, commonly known for her co-authorship in Veganomican alongside Isa Chandra Moskowitz, and dually noted for her solo release of the aforementioned, as well two other vegan desert cook books.
Much like the homemade Seitan I made a few weeks back, vegan chorizo is largely comprised of Vital Wheat Gluten and Nutritional Yeast Flakes. Other key ingredients include Smoked Paprika, Garbanzo Powder, Cumin, Cayenne, Chili Powder, Tomato Paste, Red Wine Vinegar and Salt + Pepper. I had to omit the Annatto Oil and used Olive Oil in its place.
For the roll ups: I dry sauteed the chorizo until slightly browned, and then added about 3 tbsp of Cholula Hot Sauce with about 1tbsp of water. Mix together and spoon onto warmed tortillas. Before rolling, place about a dime size amount of chorizo mixture on the far end of the tortilla. As you finish rolling it will help bind the tortilla to itself to prevent it from opening in the toaster oven. Place rolls in toaster oven, allow to harden 3-4 minutes, remove, slice in half, and serve with Cholula and a whiskey in a David Bowie glass.
Another FUCKTASTIC entry for the Contest!