(Vegetarian) Whole Wheat Chorizo-Onion Bread
On weekday mornings I rarely have more than 15 minutes to make and eat breakfast, so whenever I can wrangle something fast and filling I’m a happy gal. This Whole Wheat Chorizo-Onion Bread is an excellent example of such a meal. With a little forethought in the form of weekend baking, this satisfying bread makes breakfast a cinch – even when you’re short on time.
The chorizo I grew up eating is a Spanish sausage that hails from Catalonia and is usually made from lean pork, garlic, paprika, red bell peppers and chili flakes. In my pre-vegetarian childhood days, my mom would often sauté a cut of chorizo with a side of scrambled eggs for breakfast – a combination that still evokes fond memories when I hear she’s making it at home. Of course nowadays authentic chorizo is off-limits on my menu, but that doesn’t mean I can’t relish a vegetarian alternative, complete with the smoky chorizo flavor and characteristic heat. The recipe for vegetarian chorizo below is adapted from one of our all-time favorite breakfast cookbooks, The Good Enough to Eat Breakfast Cookbook. It’s out of print, but if you ever see it in a used bookstore or can find a reasonably priced copy online, buy it. There is a reason the current going price on Amazon.com is $50 – no one is selling this gem.
You can serve vegetarian chorizo with a side of scrambled eggs or even take the scrambled eggs and make a breakfast burrito with refried beans and chorizo. Each of these alternatives is delicious, but on a weekday morning I prefer a slice of pre-made Whole Wheat Chorizo-Onion Bread. While the coffee brews I simply slice off a piece, then warm it up in a toaster oven set to 350 degrees F for about 8 minutes. By the time it’s ready to eat my cup of coffee is ready to drink – perfect timing, if you ask me.
The dough for this bread is the same one I use to make my Three Cheese Broccoli Calzones. It’s an easy dough to work with and as you can see, has more than one application! If you like this recipe you may also want to check out this Baked Sandwich Surprise, which is a scrumptious loaf of bread stuffed with mushrooms, broccoli, spinach, zucchini, shredded carrots and mozzarella, among other yummy things. I like to take slices of this bread to work. 
Don’t forget about the monthly book giveaway! February’s winners have been posted on the giveaway page. March’s book giveaway includes one copy of Bernard Clayton’s New Complete Book of Breads, by Bernard Clayton.
Vegetarian Chorizo
Slightly adapted from The Good Enough to Eat Breakfast Book, by Carrie Levin
Ingredients:
Note that the chorizo needs to “age” for 2 days and that you will need a mortar and pestle.
- 2 garlic cloves
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 1/4 cup balsamic vinegar
- 3 tablespoons chili powder
- 12 ounces Yves Veggie Ground Meat (found at Whole Foods and most health food stores)
- 1 tablespoon + 1/2 tablespoon olive oil, divided use
- 2 large eggs
Put the garlic, cumin and peppercorns into the mortar and mash to a paste with the pestle. Transfer the paste to a separate bowl, drizzle in the vinegar, add the chili powder and veggie meat, and mix well. Cover the bowl with plastic wrap and let sit in the refrigerator for 48 hours.
After the chorizo has aged, mix 2 large eggs into the chorizo. Heat 1/2 tablespoon of olive oil in a medium skillet over medium heat and cook the chorizo, stirring constantly, until it looks like ground beef, about 5 minutes.
You can serve the chorizo with scrambled eggs on the side, or combine the two into a breakfast burrito. You can also make it into a loaf of Whole Wheat Chorizo-Onion Bread, instructions below.
Whole Wheat Chorizo-Onion Bread (My recipe)
For the dough:
- 1 1/2 cups warm water
- 2 teaspoons active dry yeast
- 3/4 cup whole wheat flour
- 3 to 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 3 tablespoons extra virgin olive oil
- Olive oil for brushing the dough
- 1 teaspoon extra virgin olive oil
- 1 medium yellow onion, diced
- 2 cups vegetarian chorizo
For the filling:
In a large bowl or the bowl of a stand mixer combine the warm water, yeast, whole-wheat flour and 1/2 cup of the all-purpose flour. Mix with a whisk, then allow to stand at room temperature for 15 minutes.
Add the salt and olive oil and mix to combine. Now add the remaining all-purpose flour 1/2 cup at a time, mixing between additions with a wooden spoon or with the paddle attachment of your mixer. When the dough begins to pull away from the sides of the bowl dust with flour and turn out onto a lightly-floured surface to knead by hand. Knead for 4 minutes, dusting with flour as needed to prevent sticking. The dough is ready to rise when it is smooth and springy. It will be relatively soft compared to other bread doughs. Shape into a ball and transfer to a large bowl that has been greased with 1 teaspoon of olive oil. Turn the dough to coat, then cover the bowl loosely with plastic wrap and allow to rise in a warm place for 1 1/2 to 2 hours, or until doubled in volume.
** Note: If you are preparing the dough a day in advance, after rising gently deflate the dough and place it in a large, lightly oiled airtight container. Press a large piece of plastic wrap directly on the dough to prevent it from forming a crust. Seal the container with the lid and place in the fridge. The next day, allow the dough to come to room temperature before proceeding, which usually takes about 40 minutes if you place the dough in a warm place.
In a small skillet heat 1 teaspoon of olive oil and sauté the diced onion over medium heat until tender and light golden brown in color, about 5 minutes. Set aside.
Gently deflate the dough and transfer to a lightly floured work surface. If it is too sticky to handle, dust with a small amount of flour, just until you can shape the dough without it sticking to your work surface. With a rolling pin, roll out the dough to a 14×17 inch rectangle. Evenly spread the cooked onion and chorizo over the dough, leaving a 1-inch border all around. Make sure the long edge of the dough is parallel to you.
Standing parallel to the length of the dough, gently grab the bottom edge and begin to roll it up jelly-roll fashion, working away from you, to form a long, tight loaf. Pinch the edges of the dough together with your fingers to seal the dough, then coil the dough around itself into a spiral, tucking the outside end under and pressing it against the body of the loaf. Carefully transfer the loaf to a greased 9-inch spring-form pan.
Brush the dough with olive oil, cover loosely with plastic wrap and allow to rise at room temperature until doubled in size, about 1 hour.
Preheat the oven to 375 degrees F. Lightly brush the top of the dough with oil again and bake in the center of the oven until brown and firm to the touch, about 45 to 55 minutes.
Allow to cool for 5 minutes, then remove the sides and bottom of the pan and cool the bread on a wire rack (this is essential to prevent residual heat from making the bottom of the bread soggy). Serve warm or at room temperature. You can store this bread in the refrigerator, wrapped in plastic, for up to 4 days. Don’t put the bread in the fridge until it has cooled completely.
Warm up slices in a 350 degree F toaster oven or oven for 5-10 minutes.
YOU MIGHT ALSO LIKE:- Whole Wheat Blueberry Buttermilk Pancakes
- Caramelized Onion & Spinach (Stuffed) Pizza Pie
- Banana Blueberry Quick Bread
- Spur of the Moment Blueberry Zucchini Bread
- Autumn Apple Bread
- Yeasted Chocolate-Chip Pumpkin Bread
- Gooey Goodness, thou art Mozzarella Bread
- Homemade Tomato Soup & Open Faced Vegetable Melts (Plus: How to Bake with Yeast)
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55 Responses to “(Vegetarian) Whole Wheat Chorizo-Onion Bread”
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this looks great!
lars´s last blog post -> pear and ginger cake
Yummy!
Mmm, lovely!!
I like the idea of something with a kick for breakfast. It’s a rare morning that I wake up craving something really sweet, so this is definitely more my speed. And it just looks so cool!
Culinarywannabe´s last blog post -> Housewife’s Banana Bread
I don’t think I would have ever thought to put chorizo in bread. Interesting combination! That’s what I love about the food blogosphere.
I think this is a wonderful way to eat breakfast, all in one.
This is a very cool idea. Love to have a slice tomorrow morning with my coffee.
Your bread looks really really great and I’ am so glad you enjoyed it.The texture and colors are beautiful.So gorgeous,so yummy!!!
What a fantastic loaf! That filling is awesome! A delicious bread…
Cheers,
Rosa
Oh my goodness, does this bread sound fabulous! The pictures are just perfect. Talk about amazing flavors; plus you’ve combined two of my favorite things: bread and chorizo. I can’t wait to try out this recipe!
How intriguing…I always wondered what chorizo tasted like (see the ingredient on Rick Bayless’ show all the time) I’ll definitely have to try this one! I’m sure this recipe will be a delight for not only the vegetarians but also those who can’t have pork in their diet, great idea Ari!
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I already tried chorizo in cakes, tarts … but not in bread yet. will sure try that one too. all the more a good friend of mine just came back from a trip to spain (I live close to the french/spanish border) and brought me a good fresh chorizo… what a nice coincidence don’t you think ???
la marquise des anges´s last blog post -> { vive le printemps }
la marquise des anges – A marvelous coincidence! You can just cook up the sausage and use it as you would the vegetarian variation in this post.
Now that is a savory loaf of heavenly bread!
The bread looks fantastic!! I will have to try this on the weekend!
Maria´s last blog post -> Vegetarian Pho
This certainly beats my “Good Friends” cereal, hands down. I guess the whole wheat aspect would cancel out the sausage aspect! That’s what I’m going with!
Bridgett – Especially since it’s fake sausage and hence much healthier than the pork variety!
Thank you for the vegetarian alternative! I am going to be on the lookout for the breakfast book at all the used bookstores I can find.
Julie – I hope you find it, it’s a great book. If it were available I’d give away copies during the monthly giveaway.
Stuffed bread of almost any kind is marvelous. A ready-made sandwich!
Wow, this looks so good. I’m always looking for easy things to spice up my lunch bag and I think a slice of bread like this would do the trick.
Nik – This would definitely add a nice kick to your lunch bag!
This sounds like a classier version of the taco rolls I used to get at one of my family’s favorite vacation spots as a kid. I’m sure vegetarian chorizo is a lot healthier than the taco meat dripping orange grease!
Janel´s last blog post -> Teaser Tuesdays 3/24/09
This looks great! And very kid-friendly!
I’ve never seen a chorizo onion bread before. It is beautiful and is probably so tasty.
For once, it’s not the bread that caught my eye… I’ve been vegetarian for too long to ever taste a real chorizo, so this is something I should definitely try.
Noa – Has someone who has eaten authentic chorizo and can compare it to this vegetarian variety, dare I say it, I like the veggie version better. Same flavor and similar texture, but without all the grease. I hope you try the recipe!
What a wonderful way to start the day!
your loaf looks like a coiled snake. i like it.
the innards alone make it spectacular, so nicely done!
Grace – Ha, so it does! Either that or a turban. Or a UFO.
This looks yummy. Am going to try this soon, I think my kiddos would actually like this.
Its almost to pretty to eat!
Kendra´s last blog post -> Vintage Tips and Blog Awards
That is a great idea, I will be linking that to my husband who is always looking for new ways to eat chorizo. MMM now I remember why I like breakfast all day long.
now that is a bread i could sink my teeth into
Mmmmmm…..
I love how that bread turned out, it looks great!
So hearty! This would be nice with soup.
ooh, amazing!! and i just found a place that has chicken chorizo that would totally be awesome in this
ttfn300´s last blog post -> Not so much fresh
This is what I would like to have for my breakfast tomorrow.. Even if I have never heard about chorizo!
Your bread is so beautiful, I can almost smell it here in my office.
That looks divine… I never had veggie chourico though now I am curious… but I doubt it we can find it here…
I’ll have to try making vegetarian chorizo. It sounds like something my meat eating friends would also be able to get behind. Are the eggs in the chorizo recipe integral to the flavor? I have a few friends who are Coptic and are on the Great Fast. This would be very fast friendly without the eggs.
Seanna Lea – No, the eggs aren’t for flavor they’re for holding the chorizo together. So your friends could certainly make this recipe sans eggs! The resulting chorizo would just be a bit more crumbly, but nothing wrong with that. It would still taste great.
What a uniquely shaped loaf!
Hi Ariela!
I was almost disappointed when I saw the title of the post- I can’t use chorizo as an ingredient in my kitchen (we keep kosher)- but I had to keep reading, of course, and boy, I’m glad I did! Yay for your alternative chorizo! I have to try this, and definitely remember it for other recipes that call for sausage… especially the ones with cheese! Very exciting! Thanks for sharing, as always!
-Joy
Ari, this is really interesting! Love the idea of a compact breakfast like this, and I’ve never come across a vegetarian chorizo recipe. I’m favoriting this one for sure!
Sandy´s last blog post -> Fear and Loving {Cherry Almond Granola Bars}
I’ve never used vegetarian meat but this looks so good I might have to give it a try. Thanks.
Great!! Love from Italy!
What a unique bread recipe! I’ve never heard of chorizo but I love the idea of a ready to go breakfast. I can see myself grabbing a slice of this as I rush out the door in the morning. Thanks!
You had me at chorizo. Looks delicious!
Wow, I am drooling – this is right up my alley – my husband will love you. Thanks!
looks great
Rajee´s last blog post -> Legumes
I must have missed the email on this link! Glad I finally noticed this. It sounds great!
Vegetarian chorizo? By jove that’s the best thing I’ve heard all week! Being a vegetarian just got better.
It looks so delicious!
wow. this looks to be some tasty bread.