katnyu002 (katnyu002) wrote in vegancooking,

Seared Zucchini w/ Roasted Tomato, Chipotle and Chorizo

Tinga de Calabacitas - Recipe adapted from Rick Bayless's Mexican Kitchen
Nobody seems to post authentic Mexican so I thought I should start

Tomato-Chipotle Sauce
2 canned chipotle chiles en adobo
2 roasted garlic cloves, peeled after roasted (roast on dry pan for about 10 minutes, flipping)
2 medium roasted tomatoes, peeled after roasted (roast in high broiler for about 10 min, flip)

4 medium zucchini, diced
1 medium white onion, diced
1/2 c rehydrated TVP seasoned with paprika, chili powder, cilantro/parsley, orgeno, cumin
1 tsp dried oregano
vegan cheese of your choice (parmesan or flaky white)

1. Mix tomato-chipotle sauce in small food processor
2. Brown zucchini in olive oil about 5-10 minutes - remove from pan
3. Sautee TVP-chorizo with the onion until TVP and onion brown (5-10 minutes)
4. Add tomato-chipotle sauce and oregano stir until sauce sears and thickens (about 5 minutes)
5. Add zucchini and heat through - top in bowl with cheese. (may be served w/ rice, tortillas...)
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