3 to 4 tablespoons organic olive oil (Thrive Market)
2 cups organic chopped onion
4 large organic cloves garlic chopped fine
4 cups organic cubed celery root (round about the size of a baseball)
2 cups chopped organic celery
2 cups 1/2 inch piece cut rounds of organic carrots
One chopped organic fennel bulb (mine equaled 2 cups)
Fennel fronds chopped
4 Organic bay leaves
48 ounces organic vegetable broth (Pacific Vegetable Broth. Vitacost, Amazon or Walmart)
1/2 teaspoon organic orange flavor
2 – 8 oz packages organic Pumfu (Foodies. Foodiesvegan.com OR Amazon)
*MAKING THE CHORIZO SAUSAGE
The Spices
1 tablespoon organic turmeric powder
1 tablespoon organic Italian herb blend
2 tablespoons organic ground ancho chili
2 tablespoons organic onion powder
2 tablespoons organic garlic powder
2 teaspoons organic ground cumin powder
1/2 teaspoon organic coriander
1/2 teaspoon organic red chili flakes
1 teaspoon pink Himalayan sea salt
Purchase herbs from Simply Organic and orange flavor at coopmarket.com, Vitacost or iHerb
Mix all these seasonings in a bowl. Place the mixed seasoning in a tightly closed glass jar.
Crumble the Pumfu in a bowl.
Add 3 tablespoons of the seasoning mixture to the crumbled Pumfu. Mix it well. I used my hands to crumble to Pumfu and to mix the seasoning well throughout the Pumfu
*COOKING THE VEGGIES FOR THE STEW
In a soup pot put in the olive oil and chopped onion and sauté a couple of minutes. Add to the pot the celery root, celery, carrots, garlic, and the fennel bulb. Cook all these vegetables for 10 – 15 minutes to let the flavors develop. Cover the pot with a lid.
Add vegetable broth, the fennel fons, bay leaves and 1 teaspoon sea salt. Continue to simmer all the vegetables until they are soft when tested with a fork. When the vegetables are cooked to your liking, add the chorizo and the orange flavoring. Stir and enjoy. (If you want it spicier add some chorizo seasoning.)
Add more vegetable broth if needed.
