Spanish Challenge 7: Chorizo Stew

I’d have to say that this tasted just like how I’d imagine the real thing to taste. The chunky cut of the vegetables I really liked too. The whole thing had a really rustic kind of feel to It. We just had it with french bread and a side vegetable dish. It was simple, but in it’s simplicity very heartily satisfying.

Vegan Sausage Chorizo Stew

This is a really easy dish to knock-up, but taking for granted that you already have the Sausages on hand. Otherwise it is a little time consuming. We usually double this recipe and keep a load frozen to thaw and use when we need. The sausage itself is truly amazing. I have seen a number of versions, but the best is Isa’s from “Vegan Brunch” which I have adapted a little.

Once you get into Seitan there is really no turning back. You can modify this sausage how you want, just make sure you keep the wet to dry ratio the same. Then you can experiment with all different types of stews; “the world is your sausage as it were”, and once more, my God, is it not like the real thing!

Chorizo Stew  (serves 4)

For the Sausage

1/4 cup cooked pinto beans
3/4 cups vegetable stock

1 tablespoon soya sauce

1 tablespoon tomato paste

1 tablespoon olive oil

1 1/4 cup Vital Wheat Gluten

2 Tbs nutritional yeast flakes

Grated Zest of 1 lemon

1 tsp Mustard Powder

1 teaspoon hot paprika

1/2 teaspoon chilli flakes

1 teaspoon oregano

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon salt

½ teaspoon ground black pepper

To make the Sausage

1.   Mash the pinto beans with a fork and blend all of the wet ingredients together

2.    Sift together dry ingredients using a whisk or fork until fully incorporated.

3.   Add wet to dry, mixing as you go (be careful, you may not need to use all the liquid. You want to end up with a very firm dough).

4.    Shape into 3 sausages and wrap in greased aluminum foil.

5.    Set apparatus up for steaming and steam for 45 minutes.

6.   Un wrap and let cool before slicing.

For the Stew

3 seitan Chorizo sausages

4 Tbs Olive Oil

2 sticks celery (chopped into large pieces)

2 carrots  (chopped into thick slices)

1 large Tbs Tomato Paste

1 cup Tinned Tomatoes

2 tsp oregano

1 bay leaf

2 Potatoes (cut into large chnks and steamed or par-boiled)

1 cup green beans (trimmed, chopped small and blanched)

2 Tbs chopped fresh Parsley

To assemble the Stew

1. Add half the Olive Oil to a heavy bottomed sauecpan. Heat on medium until hot and then add the carrot and celery.
2. Saute until these soften and add the tomato paste, oregano, bay leaf and a splash of water. Stir and cook tomato paste for a few minutes. Then add the chopped tomato and oil and cook, partially covered for another 20 mins.
3.  Add the potatoes and beans and continue to simmer partially covered for another 20 mins
4. Add the sausage and simmer for another 10 mins
5. Remove the bay leaf, add the pasrley and serve.