Soy Chorizo Recipe Recipe Card Recipe Cards

VEGAN POTATO SOY CHORIZO TACOS

Steps:

• Place potatoes in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water.
• Transfer boiled potatoes to a bowl and season with salt and pepper. Mash with a potato masher, adding reserved cooking water to reach desired consistency.
• Heat 1 tablespoon oil in a large skillet. Cook soy chorizo for 5 minutes. Add mashed potatoes and mix well.
• Heat tortillas on a hot griddle over medium heat to soften them. Fill them with equal amounts of potato-chorizo mixture. Fold them in half and brush the outside of the tortillas with the remaining 1 tablespoon oil. Place tacos on the hot griddle and cook, turning once, until crisp, 3 to 5 minutes.

SOY CHORIZO OMELET

Steps:

• Heat olive oil in an ovenproof skillet over medium heat; cook onion and garlic until soft and translucent, about 5 minutes. Add soy chorizo and cook, stirring often, until hot, about 5 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Beat eggs, milk, and salt in a small bowl. Pour into skillet and stir gently to make sure egg mixture reaches the bottom of skillet. Cook until eggs are set on the bottom and almost set on the top, about 5 minutes.
• Transfer skillet to the preheated oven and broil until the top is set and starts to brown, 3 to 5 minutes. Let rest 5 minutes before serving.

VEGETARIAN PASTA WITH ARTICHOKE HEARTS AND SOY CHORIZO

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, pour 1/4 cup artichoke marinade into a large skillet over medium heat. Add olive oil and butter. Add onion and cook until soft, about 5 minutes. Add artichoke hearts, soy chorizo, jalapeno pepper, and basil. Cook 5 minutes more and remove from heat. Stir in sour cream, yogurt, mozzarella cheese, and cayenne pepper.
• Drain cooked penne and toss immediately with the warm sauce in the skillet. Sprinkle Parmesan cheese on top and serve.

HOMEMADE SOY CHORIZO (VEGAN, GLUTEN-FREE)

Steps:

• To begin, freeze the tofu block overnight. You can either 1) remove the tofu block from the packaging and transfer to an airtight container, or 2) keep the tofu block in the original packaging and freeze (either way works). Remove the tofu the next morning and leave on the counter all day to thaw (or transfer to fridge). about 12 hours.
• When thawed, cut the tofu lengthwise into 2 pieces and remove moisture again, pressing down with paper towels. Once the moisture is removed as much as possible, crumble the tofu into a medium bowl. Make sure the pieces are very small, with no noticeable chunks.
• Next, in a medium/large skillet or Dutch oven, add the olive oil to the skillet over medium heat. Add the onion and garlic and cook for 4-5 minutes, stirring occasionally until the onions are soft and translucent.
• Reduce the heat a little and add the soy sauce, can of green chiles and can of tomato paste. Mix together until the tomato paste is mixed in thoroughly. Then add the Spanish paprika, chili powder, cayenne pepper, cumin, chipotle powder, salt and nutritional yeast (if desired). Then stir again until spices are mixed in thoroughly.
• Finally, add the crumbled tofu to the pot. Mix all together until combined. Then cook over low heat for 1-2 minutes until warmed throughout. Remove from heat.
• This soy chorizo works great as a filling for tacos, nachos, taco salad, or any Mexican-Inspired dish. Serve with sliced avocado, chopped green onions, chopped red cabbage, salsa, black beans, and/or cilantro.
• This recipe makes 3 cups chorizo meat, or 4 (3/4 cup) servings. Store in an airtight container in the fridge for 3-4 days.

SOY CHORIZO TACO FILLING

Steps:

• Heat oil in a skillet over medium-high heat. Add chorizo and cook until slightly browned, about 5 minutes. Add bell peppers and onion and cook until slightly soft but still firm, about 5 minutes more. Add water and taco seasoning. Stir until thoroughly mixed and water is bubbly. Reduce heat to medium and let water reduce, 3 to 4 minutes. Add hot sauce and paprika.