Soyrizo
This easy vegan soyrizo is spicy, flavourful, and packed with protein. Use it in tacos, burritos, and all your favourite Tex-Mex meals!
Ingredients
- 2 cups vegetable broth I used 1 bouillon cube
- 1 ½ cup TVP
- ½ onion
- 2 garlic cloves
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 tablespoon coconut aminos
- 2 tablespoons apple cider vinegar
- 1 tablespoon oregano
- ¼ teaspoon chili flakes
- 1 teaspoon chili powder
- 1 tablespoon paprika
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon cinnamon powder
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring 2 cups of vegetable broth to boil in a medium pot. Remove from heat and add dried TVP. Let it soak for 15 min, or according to package instructions.
- Meanwhile process onion and garlic in a food processor until finely minced. Alternatively you can do it with a knife.
- Heat 3 tablespoons of olive oil in a pan over medium heat. Add minced onion and garlic and cook stirring for about 3 minutes, or until it starts to brown.
- Add tomato paste, coconut aminos and apple cider vinegar stir to combine.
- Now add soaked TVP along with the broth that wasn’t absorbed and all the remaining spices.
- Stir and cook for about 5 minutes, until the excess moisture evaporates.
Notes
To store: Store any leftover soyrizo in an airtight container in the fridge for up to 4 days. Warm it up in the microwave before using.
To freeze: You can freeze this soyrizo recipe for later use. Store it in a freezer-safe container or zip-top bag. Defrost in the fridge, then reheat it in the microwave.
Nutrition
Calories: 244kcal | Carbohydrates: 18g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 979mg | Potassium: 156mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1385IU | Vitamin C: 3mg | Calcium: 155mg | Iron: 5mg