Vegan Mofo 2013:2 Chickpeas & Sausage

Published September 2, 2013 by Vegan Derby Cat Party

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One of our favorite recipes is my veganized version of the Cuban classic Garbanzos con Chorizo. I’ve made this versatile recipe a number of different ways, including with Soyrizo, but our reigning fave is with Tofurky brats.

That being said, we had some hotdogs in the fridge and chickpeas in the pantry. I was short the green pepper and tomato sauce, but  once Thomas knew I was contemplating making this for dinner, everything else I offered up just didn’t stand a chance. So he made a quick trip to the store for the necessary ingredients, as well as some brown rice.

You'll be needing this.

You’ll be needing this. (But get the brats if you can!)

Because I really hate nothing more in the kitchen than to chop onions, I do the ole throw everything in the food processor trick. You’re going to have to dirty it to get the “sausage” of your choice to the proper texture anyway, so just go right ahead. And in an even lazier fashion than normal, I used crushed garlic out of a jar. I usually just throw the whole cloves in with the onion and pepper, but honestly I was trying to conserve the last of my fresh cloves. (Need to do a shopping trip today or tomorrow if I’m going to keep up with MoFo!)

In just 5 pulses, you have perfectly chopped veggies. Love it.

In just 5 pulses, you have perfectly chopped veggies. Love it.

While the sofrito cooks, you can get your protein in the food processor and pulse it until it looks like a consistent crumble. Speaking of the sofrito, for the tomato base I used a whole 8 oz. can of tomato sauce this time and 2 tbsp. of tomato paste + 2 tbsp. of water. Next time I might add some drained, diced tomatoes. Try whatever combination you want there. It will still be good. Oh, also, I only use 3-4 tbsp. of olive oil as the base now. No problem. A little less flavor, but a lot less fat.

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You can also use any extra time to drink a delicious beverage of your choice. It doesn’t even have to go with the dish! Our current bottled selections are very fall inspired. We have ciders, octoberfest, pumpkin, and spiced beers. 🙂

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After the sofrito cooks through, you add in your sausage and chickpeas and let that baby simmer for a good 30 minutes. Mine ended up perfectly timed with the brown rice. I love it when that happens. One timer for all.

Put a lid on it!

Put a lid on it!

That’s really it. So it’s only 15 active minutes. The rest is just simmering. I just threw a little parsley on it for the sake of the picture, but I’d recommend using some cilantro if you have any!

Yum!

Yum!

Now to come up with all the other favorites I want to tell you about this month! For my own ease, as well as getting to something that I really haven’t been doing like I should… I’ll be peppering in favorite vegan food from around Seattle too. Stay tuned! All of your blog posts from day 1 were already looking amazing.

Until the RSS feed files are out, I’ll be using the RandoMoFo website to check out a sampling of what’s going on for the day. Have you tried it? It’s a great way to discover new blogs, especially ones that may not be posting at the time you get around to looking at your feed!

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4 comments on “Vegan Mofo 2013:2 Chickpeas & Sausage

  • cool! when we were in the Florida Keys, there were some amazing Cuban restaurants, but there was almost nothing for me to eat! I love that you fearlessly veganized this. Plus, mega protein blasts!! 🙂

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