This veggie chorizo is so good! The texture and flavour are amazing! We can’t help but be in love with our ingredients. Dried chillies are such a treasure, the flavour, texture and colour that they bring to food is nothing but amazing. In this recipe, we make the most of guajillos and ancho chillies that when mixed with a few other spices make one of our most amazing adobos yet. Plant-based Mexican goodness!
-100g chickpeas, cooked and drained
-2 garlic cloves
-½ tsp ground coriander
-1 tsp dried oregano
-½ tsp ground cumin
-¼ tsp ground cinnamon
-¼ cup white vinegar
-½ tsp black pepper
-1 tsp salt
-2 cups hot water
1 To make the adobo, clean the ancho and guajillo chillies under running water and remove the stem and seeds. Place them in a bowl and cover them with hot water for 15 minutes to soften them.
2 Add the chillies (without the water) to a blender with the onion, garlic, spices, vinegar, pepper and salt. Blend everything until smooth. This adobo should be really intense in colour and flavour as well as consistency which should be thick.
3 Roughly chop the tempeh into small chunks as well as the chickpeas to resemble ground beef.
4 Add a little bit of vegetable oil to a pan and bring up the heat to medium-high. Once hot, add the tempeh and chickpeas and cook for about 5 minutes. You want the mixture to crisp a bit on the edges. Once this starts happening, add the adobo. Add about ⅔ of it first and mix thoroughly. Add more if needed.
5 Continue cooking and frying for 5 to 10 minutes or until you are happy with the consistency. Adjust seasoning to taste.
-2 medium potatoes
-1 tbsp butter, melted
-salt and pepper
1 Grate the potatoes into a bowl and rinse them thoroughly with cold water. Drain them and with the help of a tea towel, squeeze as much liquid as possible from them.
2 Set the oven to 200C
3 Transfer the grated potatoes to a bowl and season with salt and pepper. Add the egg and the melted butter and mix well.
4 You can make one, two or up to 4 rostis by taking equal parts of the potato mixture and roughly shaping them onto a baking tray lined with baking paper. Make sure that they are evenly shaped so they cook evenly.
5 Bake the rostis in the oven for at least 25 minutes or until they are golden brown and cooked through.
-Salsa. We recommend this beautiful green creamy sauce from a previous recipe!
1 Top rostis with plenty of veggie chorizo, add an egg on top of each and serve with salsa and fresh onions.
- This veggie chorizo y so good! The consistency is great thanks to the mixture of chickpeas and tempeh. The adobo is fantastic, packed with flavour and colour.
- A really fantastic flavourful veggie chorizo to enjoy in many ways such as burritos, tacos, sandwiches or any way you like.
- These rostis can easily be made as appetizers! Just make them smaller with one or two tablespoons of potato mixture and bake until golden brown. Top them with chorizo and salsa and share them!
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