Homemade Soy Chorizo Vegan Gluten Free Food

VEGAN HOMEMADE SOYRIZO (SOY CHORIZO) - COPYCAT RECIPE

Steps:

• 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 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. Enjoy on tacos, on pizza, as a dip, in chili, or in any other way you please!

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.

VEGAN CHORIZO CHILI

Steps:

• Heat oil in a large pan over medium heat. Add bell pepper, onion, and jalapeno pepper. Cook and stir until softened, about 6 minutes. Add garlic, cumin, chili powder, garlic salt, and adobo sauce. Stir until fragrant, about 30 seconds.
• Add soy chorizo to the pan and break it up with a wooden spoon until crumbled, about 2 minutes. Add beans, tomatoes, vegetable stock, and sweet potatoes. Reduce heat and simmer until potatoes soften and flavors meld, 45 to 60 minutes.