Vegan Chorizo Patties
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Cooking time25 min![]()
Prep time30 min![]()
Servings10
Ingredients
Dough
- 3 tablespoons (45 mL) chilled water, divided
- pinch saffron strands (optional)
- 1 1/2 (375 mL) cups all-purpose flour
- 1 tablespoon (15 mL) sugar
- 1 teaspoon (5 mL) ground turmeric
- 1/2 teaspoon (2 mL) salt
- 1/2 cup (125 mL) cold Dairy-free Becel® Plant Butter - Salted, cut into pieces
- 1 tablespoon (15 mL) tahini (optional)
Chorizo
- 2 cups (500 mL) quartered white mushrooms,about 6 ounces (170g)
- 1 small onion, coarsely chopped, about 1/2 cup (125 mL)
- 1/2 cup (125 mL) walnuts
- 1 cup ((250 mL) chickpeas
- 3 cloves garlic
- 2 teaspoons (10 mL) ancho chili powder
- 2 teaspoons (10 mL) smoked paprika
- 2 teaspoons (10 mL) ground cumin
- 2 teaspoons (10 mL) dried oregano leaves
- 1 teaspoon (5 mL) kosher salt
- 2 tablespoons (30 mL) Dairy-free Becel® Plant Butter - Salted
- 1 tablespoon (15 mL) tomato paste
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
Dough
- Microwave 1 tablespoon (15 mL) water and add saffron; let stand until cool. Add remaining 2 tablespoons (30 mL) chilled water to saffron water. (If not using saffron, skip this step.)
- In a large bowl combine flour, sugar, turmeric and salt. Using a pastry blender, cut in Becel® Salted Plant Butter until mixture resembles coarse crumbs. In a small bowl combine tahini (if using) and saffron-water mixture (or chilled water). Stir into flour mixture.
- Gather mixture into a ball, kneading gently until it holds together; Divide dough in half and flatten into two disks. Wrap in plastic wrap. Chill for 30 minutes.
- On a lightly floured surface, roll one disk of dough to ⅛-inch (3 cm) thickness. Using a 4½-inch (12 cm) round cutter, cut dough into 5 rounds, rerolling scraps only once. Repeat with remaining dough. Place rounds on 2 parchment-lined baking sheets.
Vegan Chorizo
- Add all ingredients except Becel® Salted Plant Butter and tomato paste to the bowl of a food processor. Pulse until very coarsely chopped.
- Heat Becel® Salted Plant Butter in a large skillet over medium heat. Add mushroom and chickpea mixture to the skillet and stir in tomato paste.
- Cook 8 minutes, stirring often, until lightly browned. Let cool.
Assembly
- Preheat oven to 400°F (200°C) . Place about 2 tablespoons (30 mL) chorizo mixture in center of each round. Fold dough over filling. Crimp to seal with a fork.
- Bake 15 to 20 minutes or until patties are lightly browned.
