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!

Top 3 soy chorizo recipes from across the web

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Vegan Homemade Soyrizo (Soy Chorizo...

Campfire Breakfast Hash with Choriz...

Chorizo Tempeh Tacos

Top 3 soy chorizo recipes from across the web

The most viewed soy chorizo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Homemade Soyrizo (Soy Chorizo...

Campfire Breakfast Hash with Choriz...

Chorizo Tempeh Tacos

The most viewed soy chorizo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine