soyrizo

This recipe for homemade vegan chorizo is the only one you will ever need. It is spicy and crumbly, with notes of clove and coriander.

Homemade Vegan Chorizo

block (12 oz.) Tofu, (extra firm)

½ lb. Mushrooms, (finely chopped)

Chile guajillo, (dried, seeded)

Chile ancho, (dried, seeded)

Chile de arbol, (dried)

Garlic

tbsp. Oregano, (dried)

Cumin, (ground)

Cloves, (whole)

tbsp. Paprika, (ground)

Coriander, (ground)

Apple cider vinegar

tbsp. Vegetable oil, (optional)

Remove tofu from package and place in between two small plates. Place a can on top of the plates and leave like this for 30 min.

Bring a small pot of water to a boil. Remove the stems and seeds from the chiles and discard them. Drop the chiles into the boiling water. Turn heat down to the lowest setting and let the chiles sit in the water for 10 min.

Remove the chiles from the water and place in blender. Reserve ½ cup of the chile soaking liquid.

Add the garlic, oregano, cumin, cloves, paprika, coriander, apple cider vinegar, and ¼ cup of soaking liquid to the blender and process until smooth. If necessary add the remaining ¼ cup of the soaking liquid to get things moving in the blender.

Season the chile mixture with salt and pepper and pass through a fine strainer. Set aside.

Drain the water from the tofu and crumble with your hands into a large bowl. Pour half of the pureed chile mixture into the bowl with the tofu and stir to combine. Set aside.

Heat a large sauté pan to high heat and add 1 tbsp. of oil. Once the oil is hot add the finely chopped mushrooms and continue to cook until the mushrooms begin to brown, about 6-7 min.

Lower heat to medium-low and pour in the remaining half of the chile mixture. Stir and continue to cook for 3-4 minutes, until the mushrooms begin to absorb the chile mixture. Remove from pan and place in a large bowl.

Heat a non-stick sauté pan set to medium heat, add 1 tbsp. of oil. Add the tofu mixture and continue to cook until the liquid begins to evaporate and tofu becomes crispy, 7-8 minutes. You can make the tofu as crispy as you like. (Be careful not to overcrowd the pan or the tofu will never get crispy.)

Pour cooked tofu mixture into the bowl with the mushrooms and mix well to combine. Adjust seasoning.

https://embed.mediavine.com/videos/bqetksbfwi9vvhf8grji

This Homemade Vegan Chorizo is spicy and crumbly, with tons of umami flavor and notes of clove and coriander. Made with a mix of mushrooms and tofu.

This high-protein, 100% plant-based chorizo will leave you in disbelief. It&#039;s everything you want in Mexican chorizo, just without the meat! Enjoy this spicy, savoury, and delicious recipe as an addition to all your favorite dishes.

Vegan Chorizo

dried ancho chiles (0.25)

coriander seeds (0.01)

cayenne (0.02)

½ tbsp Mexican oregano (0.05)

tsp cumin (0.01)

(0.01)

tbsp tamari (0.54)

tbsp apple cider vinegar (0.20)

water (0.01)

Salt & pepper

tbsp refined coconut oil, divided (0.42)

garlic (0.24)

TVP (0.54)

De-stem and shake the seeds out of all the dried chiles. Add them to a pot, cover with water, and bring to a low boil. Reduce the heat and simmer for 10-15 minutes, or until the chiles are soft and pliable. Drain and add them to a blender.

In a dry skillet over low-medium heat, toast the whole coriander seeds until fragrant. Once toasted, add them to the blender along with cayenne, oregano, cumin, cloves, salt, pepper, soy sauce, apple cider vinegar, and water. Mix on high until smooth.

Pour the chile mixture through a mesh strainer into a bowl (make sure to work it through with a spoon or spatula). Set aside.

Heat 3 tbsp of coconut oil over low-medium in a small frying pan. Sauté the minced garlic for 1-2 minutes, then add in the dried TVP and stir to coat in the oil.

Add in half of the marinade and cook until most of the liquid is absorbed. Then, pour in the rest of the marinade and finish cooking until no liquid remains, about 10-15 minutes.

Serve your chorizo in recipes like papas con chorizo, quesadillas, soups, stews, sopes, empanadas, or tamales. Happy eating!

Learn how to cook nopales with chorizo, a classic Mexican dish made vegan that you'll want to make over and over again.

How to Cook Nopales con Chorizo or Cactus with Mexican Chorizo Sausage

nopales

onion

garlic (roughly chopped)

vegetable oil olive oil

salt (to taste)

Prep all of your ingredients before you begin. In a large pan add a splash of oil and once hot add the onions. Saute until they begin to soften, stir often. Next, add the soyrizo and saute until it begins to crisp up a bit. Then add the nopales and saute until they turn a darker green color and have softened. They'll start realizing some of their viscous liquid but just keep cooking them to cook that off.

Next, add the garlic and the salt, give it a good stir and cook for another minute or two to soften the garlic. Make sure you stir until well combined to distribute the garlic and salt.

Continue to cook for another few minutes, taste and if needed adjust the salt or add any other additional seasonings. If you get a nice and flavorful soyrizo you really won't need to add much more seasonings.

Serve as desired, see suggestions in the article. It's great to accompany with a bowl of a medium-spicy salsa if of your choice.

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

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!

These Soyrizo Lentil Rice Bowls are the best vegan dinner! Plenty of veggies, zesty soyrizo &amp; cooked lentils in broth - served over rice with crispy bread!

Soyrizo Lentil Rice Bowls

poblano pepper (deseeded and cut in strips)

jalapeño (diced)

garlic (diced)

smoked paprika

red pepper flakes (optional)

soyrizo (crumbled)

lentils

broth (I used vegan beef broth*)

cilantro, rice, toasted bread (for serving)

Heat the oil in a skillet over medium heat. Add the peppers, red onion, garlic and dry seasonings. Cook down for 5 minutes.

Add the crumbled soyrizo and cook for another couple minutes. Add in the cooked lentils &amp; broth and bring to a boil. Lower the heat and simmer until the broth has reduced by about half. Taste and add salt if needed.

Serve hot over rice with cilantro and crusty bread.

https://www.youtube.com/watch?v=pmbLIk2SXy8

These Soyrizo Lentil Rice Bowls are the best vegan dinner! Plenty of veggies, zesty soyrizo & cooked lentils in broth - served over rice with crispy bread!
#vegan #lentilsrecipe #ricebowls 
*******
GET THE FULL RECIPE: https://www.thissavoryvegan.com/soyrizo-lentil-rice-bowls/

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Soyrizo Lentil Rice Bowls | This Savory Vegan

This Breakfast Fried Rice is a mix of vegan eggs, soyrizo, veggies and leftover rice. Ready in less than 30 minutes and perfect for any meal!

Breakfast Fried Rice

sesame oil

soy sauce

hoisin sauce

oil (separated)

Just Egg

salt & pepper (to taste)

ginger

green onions (diced, whites & greens separated)

leftover rice

kale (chopped)

avocado, sriracha mayo, everything seasoning, lime wedges (for serving)

Combine the sesame oil, soy sauce &amp; hoisin sauce in a bowl and set aside.

Heat 1 tablespoon of oil in a skillet over medium heat. Pour in the Just Egg and sprinkle with salt &amp; pepper. Once the edges start to cook (approx. 2 minutes), scramble with a spatula until the eggs are cooked through. Transfer to a plate and place the empty skillet back on the stove.

Add the remaining oil to the skillet with the onion, garlic, ginger and whites of the green onion. Cook down for 2 minutes. Add the soyrizo and cook for 5 minutes, stirring frequently.

Pour in the leftover rice, reserved soy sauce mixture and kale. Stir to combine everything and cook for another 5 minutes. Add the eggs back to the skillet and toss to combine.

Serve hot with the remaining green onion and the optional toppings.

https://www.youtube.com/watch?v=cFIaC83jTUg

This Breakfast Fried Rice is a mix of vegan eggs, soyrizo, veggies and leftover rice. Ready in less than 30 minutes and perfect for any meal!
*******
GET THE FULL RECIPE: https://www.thissavoryvegan.com/breakfast-fried-rice/

1 tablespoon sesame oil
2 tablespoons low sodium soy sauce
1 tablespoon hoisin sauce
3 tablespoons oil separated
12 ounces Just Egg
salt & pepper to taste
1/2 yellow onion diced
2 cloves garlic minced
1 tablespoon fresh ginger minced
3 green onions diced, whites & greens separated
6 ounces soyrizo crumbled
2 cups leftover rice
2 handfuls kale chopped
avocado, sriracha mayo, everything seasoning, lime wedges for serving

SHOP MY KITCHEN:
Pink pan: https://rstyle.me/+lkrgjIkJdfWgl8OlMlwffw
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music by Dyalla Swain http://youtube.com/dyalla

Breakfast Fried Rice | This Savory Vegan

This Vegan Potato &amp; Egg Breakfast Casserole is a simple &amp; delicious vegan brunch idea! Also great for meal prepped breakfast!

Vegan Potato &amp; Egg Breakfast Casserole

Yukon gold potatoes (cubed, about 4 cups)

red bell pepper (diced)

avocado oil

garlic powder

onion powder

salt

pepper

soy chorizo (crumbled)

spinach (thawed & dried)

non-dairy milk (unsweetened)

vegan cream cheese

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

Add the potatoes, onion, bell pepper &amp; dry seasonings to the baking sheet and toss to coat. Spread in an even layer and place in the oven for 30 minutes, tossing after 20 minutes. Remove from the oven.

Meanwhile, combine the Just Egg, milk &amp; cream cheese in a bowl. Whisk until combined &amp; smooth.

Grease a 9x13 baking dish. Add everything from the baking sheet to the bottom of the baking dish. Top with the spinach &amp; crumbled soyrizo. Pour over the egg mixture. Place in the oven for 45-55 minutes, or until the vegan eggs have set.

Remove from the oven and allow to rest for 5 minutes. Cut into 6 slices and serve.

https://content.jwplatform.com/videos/bCicUHEr.mp4

This Vegan Potato & Egg Breakfast Casserole is a simple & delicious vegan brunch idea! Also great for meal prepped breakfast!

Vegan Potato & Egg Breakfast Casserole

Top 7 soyrizo recipes from across the web

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Top Tags

Homemade Vegan Chorizo

Vegan Chorizo

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Breakfast Fried Rice

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Top 7 soyrizo recipes from across the web

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

Top Tags

Homemade Vegan Chorizo

Vegan Chorizo

How to Cook Nopales con Chorizo or ...

Vegan Homemade Soyrizo (Soy Chorizo...

Soyrizo Lentil Rice Bowls

Breakfast Fried Rice

Vegan Potato &amp; Egg Breakfast Ca...

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

Vegan Potato & Egg Breakfast Ca...