I’ve always been open to trying meat replacement dishes but on the other hand, I have found that meat-free sausages are not as easy as tossing some vegetables together. Having said that, Marta’s Chorizo Vegano Picante is simply divine, it has the perfect texture, flavour and aroma.
It’s just delicious! It’s great for vegetarians and what I like to call the “adventurous” eaters who love meat. It is the perfect treat to bring to a barbeque or cook with lentils or simply grilled in thin slices to serve as an appetiser. The combination of ingredients creates the perfect representation of a chorizo and it definitely satisfied my cravings, which made me wonder, could I serve these at my monthly weekend gettogethers?
Serves 2 (as a snack)
120 grams Chorizo Vegano Picante Charcuterra, halved
2 Bon Matín / Mini-Baguette rolls
1 tablespoon olive oil
Caramelised Onions Ingredients:
2 teaspoons olive oil
1 ½ large sweet onions, thinly sliced
1 tablespoon soft brown sugar
½ teaspoon aniseed
½ teaspoon garlic salt
110 ml gluten-free beer
Sea salt and freshly milled black pepper
Chilli Salad Ingredients:
2 spring onions stalks, thinly sliced
A small handful flat leaf parsley, finely chopped
1 small red chilli, finely chopped
2 teaspoons extra virgin olive oil
2 teaspoons white wine vinegar
Heat the oil and butter in a sauté pan and add the onions, aniseed, brown sugar, garlic salt, gluten-free beer and season with sea salt and black pepper. Cover and cook over a low-medium heat for 25 minutes, stirring occasionally until tender and lightly golden.
While the onions are cooking, place the chorizo halves onto a hot grill, and give them a quick sear as they cook for about 5 minutes, turning frequently.
Once the chorizo is cooked, make the chilli salad by mixing all the ingredients into a bowl and set aside.
To serve, cut the rolls straight down the top, two-thirds of the way down, then fill with the chorizo and caramelised onions and top with a spoonful of chilli salad.