Gluten-free Soy-free Vegan Chorizo

             Gluten-free Soy-free Vegan Chorizo

1 red onion diced
4 cloves garlic diced
4 medium portabellas sliced
2 cups cooked black eyed peas
1 TBS cumin
1 TBS dried chili pepper (I used guajillo)
1 TBS liquid smoke
1 TBS dried oregano
1 tsp sea salt
1/2 tsp cayenne
4 TBS olive oil
First cook down your mushrooms to get all the liquid out and drain and remove from pan. I refrigerate or freeze the mushroom broth for other recipes. Then add onions, garlic, cumin, chili pepper, cayenne, salt and olive oil and cook until onions and garlic are translucent. Then stir in liquid smoke. Add black eyed peas and mushrooms to a food processor and pulse a few times just to chop up, do not puree! Add to pan and combine everything together. I came up with this recipe so I could make Chili Rellenos. I also use it to top Mexican pizzas and in quesadillas.