Monday, 22 June 2009

Review: Redwoods Cheatin' Chorizo


Ohmygosh, this stuff is freakishly like the real thing. I tried some at the Brighton Vegan Fayre, loved it but was unsure how to use it. It's taken me months to find the stuff, but I finally managed to grab some in Holland and Barretts in Uxbridge and also came across it at the weekend in Whole Foods (so I got more...obviously!)

Anyway, I made pitta pizzas with it and also a tasty pasta recipe that is on the Redwoods website (made a few wee adjustments), so here they are..with photos!

Pitta Pizza's

  • Pitta Bread
  • Tomato puree
  • Veggies of your choice: I used mushrooms, leek and peppers)
  • Garlic, finely chopped
  • Cheatin' Chorizo
  1. Very simple. Heat the oven to 200C
  2. Spread the tomato puree onto the pitta breads
  3. Fry up the veggies with the garlic, put on the pitta breads, top with chorizo and then cook in the oven for 10 minutes




l like to make big batches of these and freeze them for when I'm short on time and need something quick. I tried these again and added some tofutti cream cheese on top, which was ace. I've also done these with sheese on top too

Chorizo and Butter Bean Pasta



  • Enough pasta for 2
  • 1/2-3/4 pack cheatin' chorizo
  • 1 small tin of butter beans, drained
  • 2 cloves of garlic, minced
  • Juice of 1 lemon
  • 2 tbsp olive oil
  • Salt and Pepper
  • 1 handful of Parsley, chopped
  1. Cook the pasta
  2. While the pasta is cooking, heat up the olive oil and fry the garlic and chorizo together for 2 minutes. Add the lemon, butter beans, salt, pepper and parsley and set to one side.
  3. Drain the pasta and stir through the butter bean and chorizo mixture
Very easy and delicious too.



Definitely reccommend trying this stuff.

2 comments:

  1. I guess a lot of the appeal of chorizo is the flavour and colour of the garlic and paprika which (I assume) are both major constituents of cheatin' chorizo. Might be worth seeing what's it's all about...

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  2. Aye, it only says 'spices' under ingredients but I'm pretty sure it's paprika I can taste. It's made out of wheat gluten as well which has a better chewier texture. If you see it around I recommend it :)

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