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t4ny4
@edmundro
The first place I saw a version of the recipe said any nut and any bean but I settled on this combo as it seems to bind the best and the kidney bean adds some familiar colour. I was aiming for a chorizo flavour with the spices, so far liquid smoke + paprika has worked well for this and in seitan.
Tbh you're not really tasting the nut, especially if the mix is as seasoned as in the recipe. It's more that they seem to give the right texture. I was thinking of trying a seitan version as you could mince left over chunks. I can't really think of anything else off the top of my head to replace it with, perhaps a blander tasting nut like cashew?
One thing, you really don't need to add a pinch of salt to the recipe as there's more than enough in the soy/tamari.
The basic nut/bean ratio is important but beyond that it's flexible as long as you get the right consistency that'll stick together while shaping and baking. The chilli jam helps it stay moist as when I've made it without they go crumbly. Could always just make a slightly wetter mix if not using it.