Ingredients
Preparation
Make the tortilla dough: In a medium bowl, mix together flour, salt, and water and knead until a cohesive dough forms. Cover and set aside for 30 minutes to 1 hour.Make the chorizo: In a large bowl, combine ketchup, tamari, vinegar, salts, and spices. Add in soya chunks and toss until all liquid is absorbed. Let stand 10 minutes for flavors to distribute.In a large skillet over medium heat, heat oil. Add in onion and cook until softened and slightly golden, about 5 minutes. Add in marinated chorizo and peanuts and cook until mixture deepens in color and in fragrance, about 5 minutes more.Make the guacamole: In a small bowl, combine all ingredients and mash with a fork until mostly smooth.Make the tortillas: Heat a lightly-oiled large skillet over medium heat. Divide dough into 10 balls. Between two pieces of parchment paper, flatten each dough ball and roll out to about ⅛"-thick rounds. Gently peel off the papers and place the tortilla into the hot skillet and let cook 1 to 2 minutes per side, until deeply-golden spots develop. Transfer to a plate and cover with a damp towel. Repeat with remaining dough.Assemble the tacos: Place 1 tablespoon of guacamole and 3 tablespoons of chorizo mixture into each tortilla, then top with diced onions and serve with a lime wedge and blistered shishito peppers.
Make the rice patty dough: In a high-power blender or food processor, add all ingredients and blend until smooth and tacky. Transfer to a bowl and divide into 8 pieces. With hands dampened with water, flatten each piece of dough into a 4" round. Set aside.Make the veggie filling: In a high-power blender or food processor, add broccoli, carrots, roasted onions, and spices and blend until finely minced. Transfer mixture to a bowl and fold in minced onions and chickpeas.Make the spicy peanut sauce: In a small bowl, whisk all ingredients together until smooth.Make the burger patties: Take one piece of flattened dough and place two heaping tablespoons of veggie filling in the center of the dough, leaving a ½" border around the circumference of the round. Place another piece of flattened dough on top and press the two rounds together to seal the burger. Gently flatten the center of the patty to shape into an even patty.In a large skillet over medium heat, heat 1 teaspoon of oil. Place two patties into the skillet spaced 2" apart, and cook until a deeply golden crust appears. Flip patties and continue cooking on the other side until deeply golden. Repeat with 1 more teaspoon of oil and remaining patties.Serve patties with spicy peanut sauce.
Make the meatballs: In a large bowl, soak soya chunks with boiling water until half softened, then drain completely. Once cool enough to handle, squeeze out all remaining water from soya chunks.In a high-power blender or food process, combine all ingredients and pulse until soya chunks are minced and mixture is cohesive once squeezed. Transfer to a bowl, then shape into 1 ½" balls, pressing with both hands to compress.In a large skillet over medium-low heat, heat 1 tablespoon oil. Cooking in two batches, place half the soyaballs 1" apart in the skillet. Cook until a golden crust forms, carefully flipping every minute to get an even sear. Transfer to a plate, and repeat with 1 more tablespoon oil and remaining soyaballs.Make the French onion soup: In a large pot over medium heat, combine all soup ingredients and cook until mixture is creamy and silky, about 12 minutes. Add more broth as needed if a soupier consistency is desired.Serve soyaballs on top of soup.
