Soy Free Vegan Choritzo (gluten free)
2 cups red kidney beans, cooked and mashed, or 1 (15 ounce) can, drained, rinsed, and mashed
1 cup cooked quinoa
1-2 tablespoons mild or hot red chile powder
1 teaspoon red chile flakes
2 tablespoons fresh toasted cumin, ground
1-2 cloves garlic, grated or very finely chopped then smooshed into a paste
1 tablespoons oil
1-2 tablespoons apple cider vinegar
1/2 teaspoon agave nectar or other sweetener
sea salt, to taste
1. Combine all ingredients in a bowl, adding filtered water as needed until the desired, burger-like texture is achieved.
2. Taste and adjust seasonings.
3. Heat gently and serve over rice, as a taco or amazing breakfast burrito filling, or
4. Let chill, form into patties, gently coat in flour of choice, and pan fry in an lightly oiled skillet, until lightly browned on each side. Ole!
Source of recipe: I wrote this recipe for my blog after meeting several vegans with soy allergies. No one should be denied the tangy, spiced chorizo love. It also answers the 'what to do with these leftover beans and qunioa' question, quite nicely. Cold quinoa works better than using the hot freshly cooked grain.