vegan chroizo

 

• FAUX MINCE MEAT 

• 1 cup TVP - use a sieve to remove dust on the tvp
• 2 cups vegetable broth - I used a vegan consomme powder
• 2 TB apple cider vinegar
• 4 TB coconut milk - I use the coconut fat chunk first
• 
  

• SPICE

• 1-2 tablespoon ancho chili powder,
• 1 Chile de árbol - cut into slivers 
  
• 2 tsp garlic powder
• 2 tsp onion powder 
• 1 tsp cumin
• 1 tsp Mexican oregano 
• 1 tsp smoked paprika
• 1 tsp salt 
• 1 tsp coriander
• 1/2 tsp thyme

MAKE 

Boil water to make the broth or heat the broth up - does not have to be boiling just hot.

Measure the TVP and place it into a sieve to shake off some of the dust (some say it improves the flavor and I agree).

Pour the broth into a bowl with the TVP and let it rest for 10 minutes. 

Meanwhile, mix the spice together. 

Once the 10 minutes is up, on medium heat use a pan that has a lid 

add the tvp and any broth that is still in the bowl, and cook for 2 minutes to heat up. 

Add in the spices and stir to combine, simmer for 5 minutes. 

once the mince has simmered and the spices are incorporated add the vinegar and simmer for a minute or two. 

Next, add the coconut milk and simmer. 

I let it simmer on low for a good part of an hour with the lid on. I cooled it and then used it in enchiladas Suiza that same night. 

The amount of time for simmering depends on your taste, if you want it dryer then cook till the moisture has reduced. 

If you're making this to package and freeze I would stop soon after the coconut milk goes in and keep it wetter because you will cook it again when it comes out of the freezer - can freeze up to 3 months. 

USES

enchiladas 

burritos 

tacos

breakfast taco

huevos ranchero 

quesidliias

empanadas 

open face sandwiches (gio favorite) 

taco salad 

many many more