Chorizo Veggie Version Included Recipes

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VEGAN CHORIZO RECIPE BY TASTY



Vegan Chorizo Recipe by Tasty image

Want another meat-free alternative to add to your meal prep rotation? This quick and easy "chorizo" is the perfect addition to omelets, tacos, and burrito bowls. It might just give classic pork chorizo a run for its money.

Provided by Betsy Carter

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 22

3 cups mushroom, stemmed and halved button
1 cup white onion, diced
1 cup walnuts
1 can chickpeas, drained
½ jalapeño, seeded and roughly chopped
4 cloves garlic, roughly chopped
2 tablespoons olive oil
2 tablespoons paprika
1 teaspoon garlic powder
2 teaspoons cumin
2 teaspoons oregano
2 teaspoons kosher salt
½ teaspoon smoked paprika
½ teaspoon ground coriander
½ teaspoon chili powder
½ teaspoon black pepper
½ teaspoon onion
¼ teaspoon red pepper flakes
⅛ teaspoon cinnamon
1 tablespoon tomato paste
1 tablespoon apple cider vinegar
1 tablespoon soy sauce

Steps:

  • Add the mushrooms, onion, walnuts, chickpeas, jalapeño, and garlic to a food processor. Pulse until very coarsely chopped.
  • Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the mushroom and chickpea mixture to the pan. Sprinkle in the paprika, garlic powder, cumin, oregano, salt, smoked paprika, coriander, chili powder, pepper, onion powder, red pepper flakes, and cinnamon. Sauté for 8-10 minutes, stirring often, until lightly browned.
  • Add the tomato paste. Continue cooking for 3 minutes more, until the mixture is slightly thickened and browned.
  • Add the apple cider vinegar and soy sauce. Stir and sauté for 2 minutes, until the liquid is absorbed.
  • Serve the chorizo hot in your favorite dishes.
  • Enjoy!

Nutrition Facts : Calories 312 calories, Carbohydrate 27 grams, Fat 19 grams, Fiber 8 grams, Protein 10 grams, Sugar 6 grams

VEGETARIAN BOLOGNESE WITH SOY CHORIZO



Vegetarian Bolognese with Soy Chorizo image

Spicy marinara-based faux Bolognese sauce with soy chorizo.

Provided by Anibas

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 8

Number Of Ingredients 12

3 cups water
1 (16 ounce) package thin spaghetti
1 tablespoon olive oil
18 ounces marinara sauce
1 (14.5 ounce) can diced tomatoes
12 ounces soy chorizo
1 teaspoon dried oregano
½ teaspoon cayenne pepper
½ teaspoon paprika
2 teaspoons chopped fresh basil
½ teaspoon freshly ground black pepper
fine sea salt to taste

Steps:

  • Bring about 3 cups lightly salted water to a boil in a medium-sized pot. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, heat olive oil over medium heat in a large skillet. Add marinara sauce and diced tomatoes and stir. Add soy chorizo and mix until texture is even, 3 to 5 minutes. Add oregano, cayenne pepper, and paprika; reduce heat and simmer until pasta has finished cooking, about 8 minutes more. Add basil.
  • Drain cooked pasta; top with sauce. Season with black pepper and salt.

Nutrition Facts : Calories 385.5 calories, Carbohydrate 57.9 g, Cholesterol 1.3 mg, Fat 10.3 g, Fiber 5.2 g, Protein 15.5 g, SaturatedFat 2 g, Sodium 821.5 mg, Sugar 8.4 g

CHORIZO-SPICED PARTY-SIZED CHOPPED VEGGIE SALAD



Chorizo-Spiced Party-Sized Chopped Veggie Salad image

This is a large-batch hearty vegetarian salad with the bold flavors of Mexican chorizo sausage (without the meat). It's filling but low in calories. It's smoky, peppery, with bright acidity, and best of all, it has a satisfying crunch that doesn't wilt. It's great for parties since everything is chopped or diced, so it's not awkward to eat, and the crunch will last all day. You can even prepare it the night before with out worrying about a weak wilted salad.

Provided by Dr.B

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 55m

Yield 8

Number Of Ingredients 19

1 head cauliflower, stemmed and chopped
2 large cucumbers, seeded and chopped
1 (8 ounce) package baby carrots, chopped
8 ounces radishes, chopped
1 (8 ounce) package mushrooms, stemmed and chopped
4 ounces cilantro, chopped
4 leaves kale, stemmed and chopped
1 large poblano pepper, seeded and chopped
½ cup lime juice
½ cup white vinegar
2 tablespoons ground paprika
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon minced fresh oregano
1 tablespoon ground cumin
1 teaspoon chili powder
½ teaspoon ground cloves
½ teaspoon ground coriander
1 pinch salt and ground black pepper to taste

Steps:

  • Combine cauliflower, cucumbers, carrots, radishes, mushrooms, cilantro, kale, and poblano pepper in a large food-safe container with a lid.
  • Whisk lime juice, vinegar, paprika, olive oil, garlic, oregano, cumin, chili powder, cloves, coriander, salt, and pepper in a bowl until no lumps remain. Pour over cauliflower mixture in the container. Cover and shake until well mixed.

Nutrition Facts : Calories 90.9 calories, Carbohydrate 15.9 g, Fat 2.7 g, Fiber 5.6 g, Protein 4.5 g, SaturatedFat 0.4 g, Sodium 94.7 mg, Sugar 6 g

VEGAN CHORIZO



Vegan Chorizo image

When tofu is crumbled into small bits, combined with umami-rich mushrooms and coated with big-flavor ingredients like chile guajillo, clove and oregano, it becomes a real showstopper. For this soyrizo recipe, the seasonings are similar to those used in Mexican pork chorizo, so use it in dishes where you would normally use the traditional sausage: Serve it as part of a savory breakfast, add it to veggie hash or tuck it inside tortillas for tacos topped with crunchy onion, cilantro, guacamole and lime.

Provided by Jocelyn Ramirez

Categories     dinner, weeknight, tacos, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

7 large guajillo chiles, destemmed, deseeded and rinsed
2 chiles de árbol, destemmed, deseeded and rinsed
3 cups boiling water
2 large garlic cloves
2 tablespoons ground cumin
1 tablespoon paprika
3/4 teaspoon ground coriander
1/2 teaspoon ground clove
1/2 teaspoon ground cinnamon, preferably Ceylon
1 teaspoon dried oregano
1 tablespoon apple cider vinegar
2 tablespoons liquid aminos, soy sauce or tamari
2 teaspoons kosher salt (Diamond Crystal)
15 1/2 ounces firm tofu, patted dry and crumbled
10 ounces shiitake or cremini mushrooms, trimmed and finely minced (about 3 cups)
1/2 cup neutral oil, such as grapeseed

Steps:

  • Add the guajillo chiles and chiles de árbol to a heatproof bowl and pour in the 3 cups of boiling water. Allow the chiles to rehydrate for at least 10 minutes, gently pressing a bowl on top to submerge them in the water if needed.
  • Once tender, add the chiles to a blender with ½ cup of the soaking liquid. Add the garlic, cumin, paprika, salt, oregano, coriander, clove, cinnamon, liquid aminos and vinegar, and blend for 1 to 2 minutes until completely smooth, stopping to scrape the sides of the blender as needed.
  • Combine the crumbled tofu and minced mushrooms in a large bowl. Pour the blended mixture over the tofu and mushrooms, and mix until fully incorporated.
  • Add the oil to a large (12-inch) pan over medium heat. Once the oil is hot and shimmering, add the soyrizo mixture.
  • Cook for 20 minutes until the mixture begins to sear and lightly brown, stirring occasionally and scraping the bottom of the pan. The liquid from the tofu and mushrooms should be mostly absorbed.
  • Serve as taco filling with diced onion, minced cilantro, guacamole and lime, or add to your favorite dishes that call for chorizo. Keep refrigerated for up to a week in an airtight container.

CHORIZO- VEGGIE VERSION INCLUDED!



Chorizo- Veggie Version Included! image

My husband came up with this recipe when I wouldn't let him buy the real thing anymore. It's very tasty and if you use ground pork is exactly like the stuff you buy at the grocery.

Provided by Cuistot

Categories     Meat

Time 20m

Yield 2 pounds, 8 serving(s)

Number Of Ingredients 11

2 lbs pork or 2 lbs veggie crumbles
3 1/2 teaspoons salt
6 tablespoons pure red chili powder
6 -20 small hot dried red chilies, crushed or 2 teaspoons paprika
4 -6 garlic cloves, minced
2 tablespoons dry oregano leaves
2 teaspoons whole cumin seeds, crushed
1 teaspoon fresh ground black pepper
1 1/2 teaspoons sugar
4 tablespoons cider vinegar or 4 tablespoons wine vinegar
2 1/2 tablespoons water

Steps:

  • mix well and cook through or add to your favorite recipe. This is great mixed up with scrambled eggs!

Nutrition Facts : Calories 287.2, Fat 18.4, SaturatedFat 6.9, Cholesterol 77.1, Sodium 1153.7, Carbohydrate 8.4, Fiber 3.1, Sugar 2.9, Protein 22.7

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