Vegan Chorizo
Every now and then a long-time vendor will do something that really surprises us and that is exactly how we felt when Don Felipe fine Products, makers of artisan Mexican chorizo, told us that they were making a vegan version of their famous spicy sausage. They shared this great recipe for burritos with us and also have recipe cards to accompany their new chorizo. Stop by this weekend to pick up a package.
Don Felipe Tempeh Chorizo and Veggie Fajita Burrito
Ingredients
Makes 4 Burritos
8oz Don Felipe Tempeh Chorizo Blackbean or Chickpea Blend
4 - 8” Organic Flour Tortillas
1 Medium size Bell Pepper sliced
1/4 Red onion diced
3 Minced garlic cloves
1 large Avocado sliced
1 Cup cooked rice
Vegenaise or your favorite spread
Salt and pepper to taste
Steps
Thaw Tempeh overnight in your refrigerator.
Cook your favorite rice and set it aside.
To make your veggie fajitas, saute bell pepper, diced red onion, minced garlic, and sprinkle salt and pepper to taste. Set aside.
Saute Tempeh Chorizo in a pre-oiled pan or skillet over medium heat for about 3 minutes until thoroughly heated. Set aside.
Heat your tortilla, spread Vegenaise generously or mayo substitute, add rice, Tempeh Chorizo, veggie fajitas, avocado slices, or guacamole (even better!), wrap or roll and enjoy!
Other topping suggestions: spicy salsa, vegan cheese, and sautéed mushrooms.
We are excited to welcome Not Bread to the market this week. Not Bread is a GF seed loaf crafted from organic oats, seeds, honey, and sea salt. It does not include eggs, flour, or butter.
Also joining us this week:
Wild Rose Ghee - locally made grass-fed ghee in a variety of flavors.
Pink Wagon - artisan pickled onions
Plant Rebel - plant-based creamers
Felton and Mary’s BBQ sauce - Portland's favorite bbq sauce! BBQ sauces and rubs
Tutuilla True Fish Co. - Native caught steelhead and salmon from the Columbia River. Fresh and smoked fish available.
Music this week is Boka Marimba.
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