If you didn’t already know, Agustina is from Uruguay. She came to the United States at 6 years old and has enjoyed many traditional Uruguayan meals with her family. Our family will actually be visiting us on the island soon and one of the things we want to surprise her family with is a vegan Uruguayan dish, and so far, this one is a contender! “Chorizo al pan” or “chorizo in bread” is a Uruguayan form of a hot dog (as Agustina would say). We are super happy that we attempted to veganize such a classic recipe, and we are amazed at how delicious the outcome was! The chimichurri is a great pairing with a “chorizo al pan” and can be used with many other recipes as well. We REALLY hope you try this one out, it is sooo worth it!
(Full recipe below)
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[CHORIZO:] (Dry Ingredients):
1 cup wheat gluten
¼ cup chickpea flour
2 tbsp nutritional yeast
2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp chili powder
½ tsp white pepper
½ tsp turmeric
5 garlic cloves-minced
2 tbsp apple cider vinegar
2 tbsp soy sauce
1 tbsp tomato paste
¼ tsp liquid smoke
1 cup vegetable stock
[CHIMICHURRI:] 10 cloves garlic- minced
1 onion- minced
fresh parsley & fresh oregano- minced
2 tbsp rice vinegar
1 cup olive oil
1. In a large bowl, add all of the dry ingredients and the garlic cloves and whisk until well combined. Make a well in the center.
2. Add the apple cider vinegar, soy sauce, liquid smoke, tomato paste, and a little bit of the stock.
3. With a wooden spoon, mix all ingredients inside the bowl until well combined. Adding a little stock here and there while mixing, until it forms a dough. The dough must hold its’ shape and not be too wet.
4. Knead the dough for 5 minutes.
5. Divide the dough into four equal pieces.
6. Roll each piece into the shape of a chorizo! Wrap them tightly (but not too tight) in aluminum foil. Grease the aluminum foil a bit before rolling the chorizo in it, so it doesn’t stick! Twisting the ends and keeping the chorizo tightly wrapped will ensure it keeps it shape while it steams.
7. Place the wrapped chorizos in a steamer for 45 minutes. Turn them over halfway through steaming.
8. While the chorizos are steaming, make the chimichurri. Chop up the garlic, onion, parsley, and oregano (we didn’t have oregano and the store wasn’t carrying any at the moment…so we used more parsley in its’ place). The amount of parsley and oregano you add is up to you! You can make as much or as little of the chimichurri as you would like. In the end, it goes into a mason jar and you can store it in the fridge to dress any dish you want!
9. Toss all of the chopped up ingredients together in a bowl. Add the rice vinegar and olive oil. Toss again until all the ingredients are well incorporated. Pour into a mason jar and let chill in the fridge until it’s time to serve.
10. Once the chorizos are done steaming, let them cool before removing the aluminum foil. For better results, putting them in the fridge for a couple hours will allow them to become more solid. They should last about a week to two weeks in the fridge if you keep them in the aluminum foil.
11. On a cast iron skillet, sear the chorizos until they’ve browned. Then serve!
12. To enjoy a classic traditional Uruguayan “chorizo al pan”, serve as shown in the video. A good baguette and some vegan mayonnaise are a great pairing! Enjoy!
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