This Mexican style soy chorizo has a nice meaty, moist texture and plenty of flavor. The sumac is not traditional nor necessary, but I find it adds a brightness to the recipe. These crumbles are perfect for many recipes, including Soy Chorizo Mac and Cheese and Soy Chorizo Burritos!
Makes about 3 cups of crumbles.
- 1 c water
- 1 dry Ancho chili pepper pod
- 4 Tbsp corn oil (divided use)
- 1 Tbsp apple cider vinegar
- 1 Tbsp soy sauce
- 1 c old fashioned oats
- 1 c vital wheat gluten
- 1 tsp dry crushed Mexican oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder, hot or mild
- 1/2 tsp rubbed sage
- 1/2 tsp sumac (optional)
- 1/2 tsp sea salt
- 1/4 c ketchup
- Pour water in a medium pot. Break up dry chile pod, and remove stem. Add to water along with 2 tablespoons of the oil, the vinegar and soy sauce. Bring to boil and boil 3 minutes. Allow to stand until completely cool.
- When completely cool, place mixture in blender and puree. (Do not attempt to process this while hot, as steam pressure may cause this hot oily mixture to spew out!)
- Pour mixture in a medium bowl and add oats, gluten, oregano, garlic powder, onion powder, chili powder, sage, sumac, and salt.
- In a large heavy skillet, heat the remaining 2 tablespoons of oil over medium heat. Add sausage mixture and cook 10 minutes, continually breaking up sausage with the back of a wooden spoon until the crumbles are the size you prefer.
- Add ketchup and stir another few minutes.
- Transfer crumbles to a large baking sheet that is lightly oiled, spacing crumbles slightly apart. Place in oven and turn oven to 350 degrees F. Bake 30 minutes.
- Cool completely; place in covered containers and refrigerate or freeze until ready to use in various recipes.