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Seitan Chorizo and Curried Cauliflower & Chickpea Soup Wednesday, December 18, 2013, 01:13 PM

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Meredith and I made a really good dinner. We had seitan chorizo and chickpea and curry soup.

First the seitan chroizo. We followed the recipe below with very few changes. They were to use smoked paprika (and more of it) and to use less chili powder (we actually also used chili rubbed powder). Other that that, we followed the recipe pretty closely. I broke up the pieces as I was adding them to the pan (stainless instead of non-stick). They did seem to burn a little bit so next time I will break it into smaller pieces before putting it in the pan.

The chorizo was incredibly good. I would absolutely do this again! It was easy and very good. Maybe I'll cook them a little bit more next time but no much. Some of the reviewers said there was too much vinegar. I could definitely taste it but I liked it. There was also a nice crisp to the cooked pieces

The soup was also based on the recipe below but we modified it more. We used a lot of cauliflower and we roasted it with curry powder first. We also added extra tumeric. We ended up adding lots of water since it was so thick and there was also a lot of cauliflower. I think we probably doubled the water. Also, we decided to skip the coconut milk altogether. Meredith ended up adding lots of seasonings. I do not recall them all so I will wait and update it with her changes.

(2014-01-06 Note, This is now in my recipe book with the changes we made in the next few times)

Seitan Chorizo (from Food.com)

• 1/2 cup vital wheat gluten
• 2 tablespoons nutritional yeast
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 2 teaspoons chili powder
• 1/2 teaspoon dried onion flakes (or 1/4 teaspoon onion powder)
• 2 tablespoons water
• 2 tablespoons apple cider vinegar
• 2 tablespoons ketchup
• 1 tablespoon canola oil

In a medium bowl, stir together the gluten, yeast, salt, cumin, cayenne, paprika, chili, and onion.

Pour water, vinegar, ketchup, and oil on top, stir with a fork and start using your fingertips to turn into small crumbles.

Start frying the chorizo in a large non stick pan on medium-high heat, stirring constantly for 8 minutes, or until browned up.

Curried Cauliflower and Chickpea Soup (from Dishing Up The Dirt)

• 2 TBS coconut oil
• 1 large yellow onion, finely chopped
• 4 cloves of garlic, minced
• 1 large head of cauliflower, chopped into florets (about 2 lbs)
• 1 15 oz can organic chickpeas, drained and rinsed
• 2 tsp good quality curry powder
• 1/2 tsp ground cumin
• 2 tsp fresh ginger, minced
• 4-5 cups vegetable stock
• 1 cup coconut milk
• salt and pepper to taste
  1. Heat a large soup pot over medium heat with the coconut oil. Add the onion and sauté for about 5 minutes. Add the garlic, ginger, cumin and curry powder and cook for about 1 more minute stirring often. Add the cauliflower, chickpeas, veggie stock and a few healthy dashes of salt. Bring to a boil. Reduce heat to a simmer and cook for about 30 minutes.

2. Using an immersion blender puree the soup (You can do this in batches with a regular blender as well) until smooth.

3. Stir in the coconut milk. Season to taste with salt, pepper, and crushed red pepper flakes

4. Serve warm with plenty of chopped cilantro.

Original Wordpress ID and Date: 7043, 2013-12-18_131340