soy chorizo

Make your own homemade soyrizo! High-protein vegan chorizo made to be a healthier version of the popular Trader Joe's soy chorizo. Naturally gluten-free.

Vegan Homemade Soyrizo (Soy Chorizo) - Copycat Recipe

sundried tomatoes ((see notes))

low-sodium vegetable broth (hot (I recommend low-sodium

red wine vinegar

tomato paste

tbsp tamari ((or use low-sodium soy sauce))

olive oil

onion

garlic (minced)

tsp cayenne pepper ((use less if this is your first time making the recipe))

chili powder

thyme

oregano

tsp allspice

cloves

tbsp smoked paprika

tsp coriander

cumin

tsp cinnamon

In a large bowl, add the TVP, as well as the sundried tomatoes if they need to be rehydrated (see notes). Don't stir them together. Pour the boiling hot vegetable broth onto the mixture and let sit for at least 10 minutes to rehydrate.

If rehydrating the tomatoes, remove them now, finely chop them, and return them to the bowl. Stir in&nbsp;the red wine vinegar, tomato paste, and tamari to the mixture. Measure out all of the spices into a separate bowl.

Heat the olive oil in a large skillet or saucepan over medium heat. Add the onion and garlic, and cook for about 3 minutes, stirring frequently, until softened. Add all of the spices and stir well. Cook for just 30-60 seconds or until fragrant.

Add the entire bowl of soyrizo TVP mixture to the pan and stir well. Cook over medium heat, stirring frequently, for about 5 minutes or until excess liquid is cooked off.&nbsp;Enjoy on tacos, on pizza, as a dip, in chili, or in any other way you please!

This easy campfire breakfast hash with chorizo (or soy chorizo) is made with potatoes and eggs.  It&#039;s a perfect start to a camping day!

Campfire Breakfast Hash with Chorizo

russet potato

½ yellow onion, diced

garlic powder

Italian seasoning

sea salt,

chorizo chorizo

eggs

hot sauce (optional,

Place pan on a hot campfire grate. Add oil, potatoes, onion, garlic powder, Italian seasoning and 1/2 teaspoon salt. Cook about 10 minutes, or until potatoes begin to soften.Add chorizo (or soy chorizo), and continue cooking until the chorizo begins to brown.

If you’re able to control where your pan is in relation to the fire, move the pan to indirect heat (especially if the fire is very hot). Scoot the potatoes and chorizo towards the edge of the pan, leaving room in the center for the eggs.  If your pan is not well-seasoned, add more oil or butter to the center of the pan before adding the eggs.

Crack the eggs and place in the center of the pan, sprinkle with remaining pinch of salt, and cook sunny-side up, without flipping. Cook the eggs until the whites are cooked through, or to desired doneness.Serve right away, along with hot sauce if desired.

These chorizo tempeh tacos make the perfect alternative when you&#39;re craving something tasty but want to skip the meat. Packed with protein, tempeh makes a satisfying (and delicious) alternative to ground meat.

Chorizo Tempeh Tacos

potato

red bell pepper

red onion

jalapeño pepper (more if desired)

salt

tempeh (look for GF if needed)

refried black beans (or homemade bean dip)

corn tortillas (or other tortillas)

lime

avocado (sliced thinly, for serving)

Cilantro (as desired, for serving)

Prepare the vegetables: give the sweet potatoes a small dice, the bell peppers a medium dice, the red onion a medium dice (or wedges), and cut the jalapeño into half moons. (I keep the seeds!)

Toss the vegetables with oil, salt, cumin, and oregano. Spread out on a baking sheet and bake on 375ºF for 30-35 minutes or until soft and fully cooked. Toss once or twice mid-way through cooking.

For the tempeh: break the tempeh into large pieces and place in a food processor. Pulse just until small ragged pieces are formed. (You do not want a paste here.)

In a large skillet, heat the oil over medium heat. Add the tempeh and the chorizo seasoning and pan-fry for about 5 minutes, stirring occasionally, or until the pieces begin to develop a little flavor and crispy texture.

For serving: Warm the beans in a small pot on the stove (or in the microwave) until they’re smooth and spreadable. Warm the tortillas either by lightly toasting each side in a dry skillet or by microwaving them wrapped in a damp kitchen towel. Spread some beans on the base of each tortilla.

Then add the tempeh chorizo (it will stick to the beans!), and finally add the roasted vegetables.

Squeeze lime juice over each taco and top with your desired toppings - thinly sliced avocado, salsa, and cilantro. Enjoy!

Start your day with one of these Meal Prep Soy Chorizo Breakfast Burritos! These vegetarian burritos are packed with roasted seasoned potatoes, bell peppers, eggs, cheese and soy chorizo for the ultimate make-ahead breakfast!

Meal Prep Soy Chorizo Breakfast Burritos

green bell pepper, diced

olive oil oil

smoked paprika

onion powder

fine sea salt (plus more to taste)

black pepper

(12 ounce) package soy chorizo

milk of choice

unsalted butter

burrito size flour tortillas

cheddar cheese

Cook the potatoes

Preheat the oven to 375F. Line a rimmed baking sheet with parchment paper. Add the diced potatoes and bell pepper to the sheet pan, then drizzle with oil. Add the smoked paprika, garlic powder, onion powder, salt and pepper, then use your hands to toss until the potatoes and peppers are coated in oil and spices. Spread the potatoes and peppers into a single layer on the baking sheet, then bake in the preheated oven for 30 minutes, stirring halfway through. You can begin cooking the soy chorizo while the potatoes are in the oven.

Cook the soy chorizo

Heat a large skillet over medium and add a small splash of avocado oil. Remove the soy chorizo from the outer packaging and then cut the casing in half at the bend to easily remove it from the casing into the pan. Use a wooden spoon to break up the soy chorizo as it cooks, stirring frequently. Cook until bits are browning and the temperature reaches 165F, about 6 minutes or so. Remove from heat and transfer to a bowl, then set it aside to cool.

Cook the eggs: 

Use a paper towel to wipe out your pan, or use an alternative pan. Whisk the eggs together with the milk, and season with salt and pepper. Reduce heat to low and return the pan to the heat. Add butter to the pan and move it around to coat. Pour the whisked eggs into the pan over the melted butter and stir continuously until the eggs are just barely cooked through. Do not overcook – eggs will cook a tiny bit more when your burritos are reheated. Remove the eggs from the pan and set aside to cool. Let everything cool completely to reduce moisture in the burritos (at least 15-20 minutes).

Assemble burritos

Set up a burrito assembly line. If tortillas are cold, wrap in a damp paper towel and heat them for 20 seconds in the microwave to make them more foldable and less likely to rip. Make 6 burritos, each with 3 spoonfuls of potatoes, 2 spoonfuls of soy chorizo, 1 big scoop of eggs and a sprinkle of cheese. Wrap your burritos by folding the sides over, wrapping from the bottom and tucking in the sides (see photos in the post above!).

To store: 

Wrap each burrito tightly in parchment paper or foil, then store in another airtight container or freezer bag. Store in the fridge for up to 4 days, or in the freezer for up to 3-6 months for best quality. If freezing, make sure to label the bag with the name and date.

From the fridge: 

There are lots of ways to heat breakfast burritos, here are some of my recommendations: Air fry at 350F for 6-10 minutes, or until the burritos are crispy and golden brown; Reheat in a toaster oven for 7-8 minutes (depending on your toaster oven); crisp up on the stove in a nonstick pan. Or, you can also toast for 4-5 minutes to get the outside crispy, then microwave for 30-45 more seconds to ensure it’s heated through. I would not recommend completely microwaving, they’ll probably be a bit soggy that way.

From the freezer

 For the best results, take a burrito out of the freezer the night before you plan to eat it so it can thaw. If necessary to cook from frozen, air fry frozen burritos with a spritz of avocado spray oil at 250F for 30 minutes, then increase temperature to 350F and air fry for 2-3 more minutes until crispy and golden brown.

I love these breakfast burritos! They are so easy to meal prep and they reheat wonderfully on the stop top. As a bonus you don’t even know that you’re eating soy chorizo because it is so full of flavor!

These are delicious, just made them and ate one. Directions are thorough and thoughtful. Will make again! Thanks Danielle!

Made these for my vegetarian daughter, but replaced the first 6 ingredients with frozen O'brien potatoes prepared according to package directions.  Also had to use gluten-free tortillas which worked fine.  I thought they were delicious and can't wait to see what my daughter thinks!!!

This homemade vegan chorizo is ultra flavorful with the best meaty texture. It&#39;s made from TVP and tastes just like Trader Joe&#39;s Soy Chorizo! High in protein, easy to make and ready in under 30 minutes.

Vegan Chorizo - Copycat Trader Joe's Soy Chorizo

tbsp smoked paprika (7 grams)

tbsp sweet paprika

tsp chili powder (6 grams)

garlic powder (4 grams)

onion powder (4 grams)

tsp ground cumin (2 grams)

½ tsp dried oregano (2 grams)

½ tsp ground coriander (1 grams)

⅛ tsp cayenne pepper

⅛ tsp black pepper (to taste)

½ tbsp white vinegar (28 grams)

In a large glass bowl, whisk all of the dry spices together.

Pour in the hot broth, oil and vinegar. Whisk until well combined.

Optional: To make the texture closer to Trader Joe&#39;s Soy Chorizo, pulse the TVP in the food processor a few times to break it into smaller pieces.

Add the dry TVP to the spiced broth and mix to combine. Cover the bowl and let the TVP absorb the broth and hydrate for 10-30 minutes.

Heat a large skillet with a teaspoon of oil over medium-low heat. Add the hydrated TVP and cook for 5-10 minutes stirring frequently until most of the excess liquid has evaporated.

To brown, cook over medium heat for another 3-4 minutes, stirring occasionally. Add to your favorite dishes from stews to tacos to salads and more.

IN-CREDIBLE!!
I was craving the Trader Joe's vegan chorizo so bad because I used to buy it when I was living in California over 10 years ago, and we don't have it in France. I have just tried your recipe and it tastes exactly like it!! Excellent addition to my Lent 5-star vegan recipes. THANK YOU :)

PS: I replaced the chilli powder by achiote and I used mexican dried oregano

just tried this recipe. even without the cayenne I thought this was really hot (spicy). I think adding a little tomato sauce to it would really balance the heat with a little sweetness. Also I used half the amount of avocado oil (instead of olive) and it came out just fine. Not a fan of cooking EVOO.

This is exactly what I was looking for! So delicious thank you!

Delicious &amp; smoky. I added sauce from a can of chipotle peppers and extra cayenne. I also added drizzles of oil as the chorizo crisped a bit on cast iron.

https://videos.scriptwrapper.com/13149/ptoo8XsUq5Md9yr0G1hT/original/video.mp4

This homemade vegan chorizo is ultra flavorful with the best meaty texture. It's made from TVP and tastes just like Trader Joe's Soy Chorizo! High in protein, easy to make and ready in under 30 minutes.

Vegan Chorizo (Soy Chorizo)

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The most viewed soy chorizo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine