Wheaty’s Gran Chorizo is vegan version of the famous Spanish classic which is also palm oil free and organic. It is not one of those refrigerated products, so it sits in your pantry until it’s needed –after that it needs to be kept refrigerated though. It’s quite spicy and delicious. To be honest, if it weren’t really expensive for what it is, I would have used it more.
Ingredients: Water, wheat protein * (26%), red bell pepper*, coconut fat*, yeast extract, onion*, spices* (contains CELERY * and MUSTARD *), rock salt, thickening agent locust bean gum*, smoke**.
* = certified organic.
**= natural beech wood smoke.
Allergy information: Contains wheat gluten, celery and mustard. May contain traces of soy.
Packet size: 200 gram
Where to buy: Cruelty Free Shop
Where to use: Slice and use it as pizza topping, cheese toasties, sandwiches or on crackers. Cut it into cubes and use it in pasta dishes.
More specifically, use it in Vegetarian Chorizo Pizza recipe below:
Vegetarian Chorizo Pizza
1 pizza base (I used Pomodoro Brothers brand which I buy from Coles)
1 tablespoon vegetable oil
1 large tomato, peeled and chopped or grated
½ teaspoon garlic powder
½ teaspoon onion powder
Salt to taste
For the Pizza Topping:
2 rings pineapple, chopped
10 slices Gran Chorizo
1 spring onion, chopped
2 pickled baby cornichons, sliced
1/3 banana chili, chopped
• Preheat the oven to 180ºC (fan forced) or 200ºC.
• Place the pizza base on a tray (preferably earthen pizza tray).
• To make Passata: Heat the oil in a small saucepan and add the tomato, garlic powder and onion powder. Cook over medium heat until tomato pieces lose their shape completely and the consistency is sauce like. While hot, spread it all over the pizza base. This will soften the pizza base a little.
• Arrange the pineapple pieces, vegetarian chorizo, spring onion, baby cornichons and banana chili on top of passata. Top it all up with grated cheese and place it in the middle of the oven. Bake the pizza for 20 minutes.
• Slice and serve immediately.