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–+ servings

Soyrizo aka Vegan Chorizo

letsplayrideandseek
Vegan, Vegetarian
If you miss the flavours of chorizo then why not make your own meat free version, just like this one made over the camp fire.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner, Lunch, Outdoor
Servings 8
Diet Vegan, Vegetarian

Ingredients
  

  • 16 oz Meat substitute
  • 2 tbsp Coconut oil
  • 1 tbsp Cumin seeds
  • 1 tsp Coriander seeds
  • 4 Cloves
  • 3 Bay leaves
  • 1/4 tsp Cinnamon
  • 1/2 tsp Oregano
  • 1/2 tsp Thyme
  • 1 tbsp Garlic powder
  • 1/2 tbsp Onion powder
  • 2 tbsp Smoked paprika
  • 1/4 tsp Cayenne
  • 1 tbsp Apple cider vinegar
  • Salt & pepper

Instructions
 

  • In a small dry sautè pan, toast the cumin and coriander seeds. Remove from pan and blend in grinder or crush with back of pan.
  • Melt coconut oil in pan and add all ingredients until well combined. This is your soyrizo paste/mix.
  • In a large pot, add mix and toast for a few minutes on medium heat. Add soy crumbles. Stir until combined. Add veg stock or water until “meat” is covered. Cover and simmer for 20-25 mins until soy has absorbed all liquid. Adjust seasoning and liquid as needed.
  • The soyrizo paste mix can be used to flavor meat, soy crumbles, tempeh, tofu, or veggies. Store in fridge for up to 4 weeks.

Nutrition

Calories: 124kcalCarbohydrates: 8gProtein: 11gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 246mgPotassium: 186mgFiber: 4gSugar: 1gVitamin A: 908IUVitamin C: 1mgCalcium: 20mgIron: 4mg
Keyword low washing up, one pan, Outdoor, Simple, skillet, vegan, vegetarian
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