VEGAN CHORIZO RECIPE BY TASTY
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
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
VEGAN POTATO SOY CHORIZO TACOS
This is a vegan version of popular Mexican tacos made are traditionally made with potatoes and pork chorizo that are deep fried, but I prefer this healthier version where you just heat the tortillas on the griddle with a very small amount of oil until they are crispy. [Recipe originally submitted to Allrecipes.com.mx]
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 53m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 596.6 calories, Carbohydrate 85.2 g, Fat 21.2 g, Fiber 12.3 g, Protein 22.2 g, SaturatedFat 3.9 g, Sodium 961.9 mg, Sugar 2.5 g
VEGETARIAN TACOS
A vegetarian alternative to this Mexican favorite. My parents are a little leary of my non-meat dishes, but they love Mexican food. And this was a big hit. I was happy...
Provided by Kozmic Blues
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In large fry pan, heat oil over medium heat.
- Cook the onion, celery, red or green pepper, jalapeno, and garlic until softened.
- Add garbanzo beans, spices, and a couple tsp of salsa.
- Stir until heated through.
- I like to fit the taco shells in a baking pan, spoon in filling evenly into the shells and bake in a 300°F oven for 5 minutes or so.
- It helps the shells from falling apart when you take the first bite.
- Remove from oven and top with your favorite toppings.
Nutrition Facts : Calories 334.5, Fat 10.5, SaturatedFat 2.2, Sodium 589.7, Carbohydrate 51.7, Fiber 8.7, Sugar 3, Protein 9.4
CHORIZO TACOS
Bring Taco night to life in your kitchen in under 30 minutes with these easy, healthy and delicious Chorizo Tacos.
Provided by Abby Allen
Categories Main Dish
Time 30m
Number Of Ingredients 13
Steps:
- Before you do anything, make sure that you have your ingredients, washed, chopped, prepped and ready to go.
- Let's make the Salsa. In a medium bowl, combine chopped Tomatoes, minced Onion & Radishes, 1/2 Tsp Salt, juice of 1 Lime and 1/4 cup of Cilantro, roughly chopped. Season to taste and set aside.
- For the Avocado Crema, Add Avocado, Greek Yogurt, juice of 1 Lime and remaining 1/2 Tsp Salt to a food processor. Process until well combine. Mixture should be
- Heat a medium-sized skillet, such as cast iron, over medium high heat. Add Olive Oil, then Chorizo. Cook and break Chorizo up into smaller pieces as it cooks until browned. 8-10 minutes. Remove Chorizo from heat.
- After you have all of the other ingredients ready to go, warm your Queso of choice (if using) per the package instructions.
- Top each tortilla with a small dollop of Crema, Chorizo, Salsa, Drizzle with Queso and finish with more Cilantro, if desired.
VEGAN TOFU CHORIZO
Spanish-style vegan tofu chorizo, a plant-based alternative to traditional chorizo. It's low in fat, high in protein and only requires 7 ingredients.
Provided by Simple Vegan Blog
Categories How to
Time 20m
Number Of Ingredients 7
Steps:
- Chop the tofu and use a fork to crumble it into bite-sized pieces.
- Heat some water or oil in a skillet and cook the tofu over medium-high heat for about 5 minutes or until it starts to golden brown. Stir occasionally.
- Add the rest of the ingredients, stir and cook over medium-high heat for another 5 to 10 minutes or until tofu is ready. Feel free to omit the wine, but the cooking time may vary a little bit (tofu will be ready sooner). Chorizo will be tastier if you add the wine though.
- Serve immediately or keep leftovers in a sealed container in the fridge for 4 to 5 days.
- Use this vegan chorizo tofu to make dishes like vegan chorizo and potato tacos, vegan chorizo queso dip, vegan spanish tofu scramble with potatoes and chorizo, simple vegan spanish rice with chorizo, vegan mexican style potatoes with chorizo or any recipe that calls for chorizo.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 94 calories, Sugar 1.6 g, Sodium 410 mg, Fat 3.4 g, SaturatedFat 0.7 g, Carbohydrate 5.9 g, Fiber 2.2 g, Protein 7 g
VEGETARIAN CHORIZO TACOS
DH likes the vegetarian Chorizo better then the meat Chorizo's he grew up with. So he was thrilled when I re-worked the tacos he grew up with.
Provided by Debbwl
Categories Mexican
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook chorizo per package directions. Set aside.
- Spray large skillet with cooking spray; heat over medium heat until hot. Cook onion and potato until onion is tender and potatoes are browned, about 5 minutes. Stir in chorizo and cook 2 minutes longer. Remove from heat; stir in the cheese and cilantro. Season to taste with salt and pepper.
- Heat tortillas one at a time in skillet untill softened. Spoon about 1/2 cup filling mixture onto each tortilla and fold in half. Spray large skillet with cooking spray; heat over medium heat until hot. Saute tacos until lightly browned about 1 to 2 minutes on each side. Serve with salsa and sour cream.
More about "vegetarian chorizo tacos food"
VEGAN CHORIZO TACOS - DISHING OUT HEALTH
From dishingouthealth.com
5/5 (7)Total Time 30 minsCategory Main CourseCalories 415 per serving
- Heat 1 Tbsp. oil in a large skillet over medium-high. Once hot, add mushrooms and red onion; cook until mushrooms are golden and onion softened; about 8 minutes. Transfer mixture to a food processor.
- Add chickpeas, chipotle peppers, and next 7 ingredients (cumin through vinegar) to food processor with mushroom mixture. Pulse until finely chopped, about 8 times, stopping to scrape down the sides as needed.
- Heat remaining 2 Tbsp. oil over medium-high in the same skillet you cooked the mushrooms in. Once hot, carefully empty contents of food processor into skillet. Spread chickpea mixture in an even layer and cook without stirring for 2 minutes. Stir and continue cooking 5 to 7 more minutes, stirring only occasionally, until mixture is browned.
VEGAN CHORIZO TACOS | BETTER HOMES & GARDENS
From bhg.com
3/5 (1)Total Time 1 hrServings 16Calories 130 per serving
- In a very large skillet heat 1 Tbsp. of the oil over medium-high. Add mushrooms and cook 6 to 8 minutes or until lightly browned and liquid has evaporated, stirring occasionally. Cool mushrooms completely.
- For vegan chorizo, in a food processor combine the cooled mushrooms, the chickpeas, and walnuts; pulse until ingredients are chopped. Add chickpea mixture to spice mixture in the bowl. Add lime juice and stir well to combine. Let stand 20 minutes.
- Heat the remaining 2 Tbsp. of oil in the same skillet over medium-high. Add the vegan chorizo to the skillet, spreading evenly. Cook 2 minutes without stirring. Stir the chorizo and cook 4 to 5 minutes more or until browned and heated through, stirring occasionally.
MUSHROOM 'CHORIZO' LETTUCE TACOS RECIPE - TODAY
From today.com
3.8/5 (249)Category Entrées
- In a food processor, combine all the "chorizo" ingredients and pulse until crumbly, stopping to scrape down the sides several times.
- Heat a large skillet over medium heat. Add the "chorizo" and cook, stirring frequently to prevent burning, for about 5 minutes, or until browned and cooked through. Remove from the heat.
VEGAN CHORIZO TACOS - MAKING TACO NIGHT HEALTHIER! | JO EATS
From joeats.net
Estimated Reading Time 4 mins
- Drain any water from the tofu, and pat dry with some paper towels. Then crumble the tofu with your hands on a rimmed baking sheet. Drizzle with oil and sprinkle with salt, then toss to coat and spread into an even layer. Bake tofu for 30 minutes.
- Stir together the remaining ingredients. Remove the tofu from the oven and drizzle the chipotle mixture all over the tofu, tossing with a spatula to coat. Spread into an even layer and bake for another 15-20 minutes or until just a little crispy at the edges.
A VEGETARIAN CHORIZO TACO THAT ACTUALLY TASTES LIKE, WELL ...
From bonappetit.com
Author Danielle WalshEstimated Reading Time 2 mins
CHORIZO TACOS - FASHIONABLE FOODS
From fashionablefoods.com
Estimated Reading Time 4 mins
VEGAN CHORIZO TACOS - MCCORMICK
From mccormick.com
Cuisine MexicanCategory Entrees,Street FoodServings 8
WALNUT “CHORIZO” TACOS WITH PICKLED VEGETABLES ...
From walnuts.org
10/10 (2)Total Time 40 minsEstimated Reading Time 2 minsCalories 520 per serving
10 BEST VEGETARIAN CHORIZO RECIPES - YUMMLY
From yummly.com
MUSHROOM "CHORIZO" TACOS - KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
5/5 (1)Servings 8Cuisine MexicanTotal Time 35 mins
VEGAN CHORIZO AND POTATO TACOS - SIMPLE VEGAN BLOG
From simpleveganblog.com
5/5 (1)Total Time 30 minsCategory Main DishCalories 312 per serving
- Add the vegan tofu chorizo and the steamed potatoes to a skillet, stir and cook over medium-high heat for 2 to 3 minutes, stirring occasionally, and then set aside. Feel free to add some extra virgin olive oil to make the mixture even tastier, although it’s not necessary.
- Fill the tortillas with the chorizo and potato mixture and add your favorite toppings. I added red onion, fresh cilantro, my easy guacamole dip and some lime juice.
VEGAN CHORIZO POTATO BREAKFAST TACOS - VERY VEGANISH
From veryveganish.com
4.8/5 (6)Total Time 25 minsCategory TacosCalories 393 per serving
- Heat a large non-stick skillet over medium-high heat. Stir in onions and allow to cook until translucent and starting to brown. If they stick, add a tablespoon or two of water.
- Remove soy chorizo from plastic casing and add to pan with the onions. Stir together and break up the chorizo into crumbles in the pan. Continue to cook over medium-high heat about 3 minutes, until the chorizo is starting to brown.
- Add diced potato and mix thoroughly. Cook until potatoes are heated through. Taste and season with salt and pepper, if needed.
- Warm corn tortillas either in the microwave or my preferred method if you have a gas stove: warm them directly on your stove burner. Turn burner on low. Using tongs, add tortilla to burner and cook for 20-30 seconds, then flip with tongs. Cook other side for another 20 seconds.
VEGAN CHORIZO TACOS | CLUB HOUSE CA
From clubhouse.ca
Cuisine MexicanServings 8
- Mix chickpeas, tomatoes, cider vinegar, soy sauce and Taco Seasoning in large bowl. Transfer mixture to bowl of food processor. Pulse about 5 or 6 times until well mixed and only a few coarse chunks of chickpeas remain.
- Heat 2 tablespoons (30ml) of the oil in a large nonstick skillet on medium heat. Add onions and mushrooms; cook until tender, stirring occasionally. Add remaining oil and increase heat to medium-high. Stir in chickpea mixture and water. Cook 8 to 10 minutes or until mixture resembles cooked chorizo, stirring only when the mixture on the bottom begins to brown, tossing to incorporate the browned part back into the mixture.
- Spoon vegan chorizo mixture into warmed tortillas. Serve with assorted toppings, such as shredded vegan cheese, sliced avocado, shredded cabbage and a squeeze of lime juice, if desired.
- Test Kitchen Tips:•Don’t have a food processor? Mash chickpeas and tomatoes into coarse chunks with a potato masher or fork. Stir in vinegar, soy sauce, spices and salt, and continue as directed.•When cooking the chickpea mixture, try to “brown” the mixture well, similar to browning beef or crumbled sausage. This will add a deeper flavour and a bit of a crispy texture to the mixture.
SOYRIZO TACOS WITH ADOBO CRèME (THE BEST SOY CHORIZO ...
From liveeatlearn.com
5/5 (2)Total Time 15 minsCategory Main Dishes, Sandwiches And WrapsCalories 245 per serving
- Prep: Combine all adobo crème ingredients in a small bowl. Press water from tofu by wrapping it in a few layers of paper towels and gently squeezing. Crumble into rough chunks.
- Cook: Heat oil in a large sauté pan over medium heat. Add onion and garlic, cooking until onion softens and becomes translucent, 3 to 5 minutes. Add tofu and the spices, increasing heat to medium/high. Cook, stirring and crumbling tofu until it begins to brown. Stir in tomato paste and vinegar then remove from heat. Taste and adjust seasonings as needed.
- Serve: Serve soyrizo warm on tortillas, topped with adobo crème, pickled red cabbage, avocado, and cilantro.
VEGETARIAN CHORIZO TACOS WITH MASA QUESO RECIPE - BON APPéTIT
From bonappetit.com
4/5 (6)Estimated Reading Time 3 minsServings 4
- Stem and seed chiles and snip into 1" pieces with scissors. Pour 2 cups boiling water over chiles in a small bowl and let sit, pushing down occasionally or weighing down with another small bowl to keep submerged, until softened, about 20 minutes.
- Meanwhile, toast cloves and cumin seeds in a small skillet over medium heat, tossing occasionally, until spices are fragrant (do not let burn), about 2 minutes. Transfer to spice mill or mortar and pestle, then finely grind.
- Heat oil in a large saucepan over medium. Add onion and cook, stirring occasionally and lowering heat as needed, until onions are caramelized, 15–20 minutes. Add garlic and cook until soft and fragrant, about 5 minutes. Stir in ground spices.
- Add chiles and their soaking liquid to saucepan. Bring to a simmer over medium heat and cook, uncovered, until chiles are tender and flavors have melded, 15–20 minutes. Let cool slightly. Transfer to a blender (reserve saucepan for mushroom chorizo), add vinegar and brown sugar, and purée until smooth. Season to taste with salt.
VEGAN CHORIZO AND CHICKPEA STEW - I HEART VEGETABLES
From iheartvegetables.com
5/5 (7)Total Time 25 minsCategory DinnerCalories 275 per serving
- Add the chickpeas and continue cooking for 5 minutes. The mixture should be dry and the chickpeas will darken in color slightly.
VEGAN CHORIZO BREAKFAST TACOS | MADE WITH CAULIFLOWER ...
From blissfulbasil.com
4.9/5 (9)Estimated Reading Time 4 minsCategory Breakfast, TacoTotal Time 50 mins
- Finely grate the cauliflower florets by hand or using a food processor. If you use a food processor, do NOT use the grater attachment. Instead, add the cauliflower florets to the bowl of the food processor and pulse until the cauliflower is finely grated.
- Add the hemp hearts, water, apple cider vinegar, lime juice, and sea salt to a high-powered blender. Blend on high for 2-3 minutes or until smooth and creamy. Pour into a jar or bowl and refrigerate until ready to use. It will thicken as it cools.
EASY VEGAN CHORIZO - MAKING THYME FOR HEALTH
From makingthymeforhealth.com
5/5 (2)Total Time 30 minsCategory Main CourseCalories 250 per serving
- In a food processor, add diced mushrooms. Process until finely chopped. Warm a skillet over medium heat then add oil. Add the mushrooms to the skillet. Cook until they start to release liquid. Set heat to low.
- To the food processor, add the walnuts, sundried tomatoes, and all of the seasonings. Process until tomatoes are finely chopped and small bits of walnuts remain. Transfer the mixture to the skillet with the mushrooms. Bring heat to medium, stir to combine, and cook for about 5 minutes, until walnuts are toasted and the mixture is warm. Taste test to see if you would like to add salt or more seasonings.
VEGAN CHORIZO TACOS GLUTEN-FREE RECIPE - PLANTED365
From planted365.com
5/5 (2)Calories 245 per serving
- Heat the water to boiling and pour it over the TVP and stir. Cover and let sit for about 1o minutes. Fluff with a fork, stir, and add the maple syrup and salt and/or pepper to taste and stir.
- Heat the chorizo TVP mixture in a skillet. Use oil if desired, otherwise, add water to keep the mixture from sticking.
- Wrap the corn tortillas in aluminum foil and heat in a 350 degree F oven for about 5 minutes, to soften
VEGAN CHORIZO TOFU CRUMBLES - IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
5/5 (39)Total Time 40 minsCategory Main Course, Side DishCalories 130 per serving
- Preheat your oven to 350F (180C). Line a large baking sheet with parchment paper or lightly grease it.
- Crumble the block of tofu with your fingers into the bowl with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. Spread the tofu crumbles evenly over the prepared pan. Bake for 25 to 30 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture. Enjoy hot or cold.
VEGAN CHORIZO RECIPE (HOMEMADE, EASY) - THE PICKY EATER
From pickyeaterblog.com
5/5 (5)Total Time 27 minsCategory Main CourseCalories 132 per serving
- Release excess water off the tofu with a clean tea cloth and press the tofu to remove any remaining water.
- Next, chop tofu into crumbles and place them in a medium bowl. Place the nuts in a food processor and chop until they are like a "meat-like" consistency.
- Sautè the mixture in a large skillet until golden. This will take five to seven minutes and the result will be a delicious spiced vegan chorizo.
HOMEMADE VEGAN CHORIZO - DORA'S TABLE
From dorastable.com
Ratings 57Calories 230 per servingCategory Main Course
- Remove tofu from package and place in between two small plates. Place a can on top of the plates and leave like this for 30 min.
- Bring a small pot of water to a boil. Remove the stems and seeds from the chiles and discard them. Drop the chiles into the boiling water. Turn heat down to the lowest setting and let the chiles sit in the water for 10 min.
- Remove the chiles from the water and place in blender. Reserve ½ cup of the chile soaking liquid.
- Add the garlic, oregano, cumin, cloves, paprika, coriander, apple cider vinegar, and ¼ cup of soaking liquid to the blender and process until smooth. If necessary add the remaining ¼ cup of the soaking liquid to get things moving in the blender.
EASY VEGAN CHORIZO - MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (26)Calories 181 per servingCategory Side
- Drain tofu. With clean hands or a fork, roughly crumble the tofu in a medium mixing bowl. Aim for pieces about 1/4 - 1/2 inch in size.
- Add the chili powder, smoked paprika, cayenne, and cumin and carefully toss to evenly coat the tofu with the spices. Add the tamari, vinegar, maple syrup, and ketchup and toss one more time.
- Heat a 10-inch nonstick or well-seasoned cast iron skillet over medium heat. Add 1 Tbsp (15 ml) avocado oil and place half of your tofu mixture into the skillet (amounts as original recipe is written // adjust if altering batch size). Distribute the tofu mixture evenly over the pan so it’s in one thin layer. Cook for 3-4 minutes, undisturbed. It should be sizzling and popping slightly — if it’s not, turn up the heat a bit.
- Once the tofu is nicely browned on the bottom, use a spatula to flip sections as evenly as possible to brown the other side for another 3 minutes. Break up the tofu mixture slightly and toss to evenly brown all sides — about 2 minutes.
10 PLANT-BASED CHORIZO DISHES - ONE GREEN PLANET
From onegreenplanet.org
- Homemade Chorizo Crumble. Let’s start with a recipe for Homemade Chorizo Crumble by Dora Stone. Use this recipe as a jumping-off point for your culinary adventures with vegan chorizo crumbles.
- Spicy Chorizo. Here we have another great base recipe for Spicy Chorizo by the folks at VBQ: The Ultimate Vegan Barbecue Cookbook. This sausage can be tossed on the vegan BBQ or used in a number of different dishes calling for chorizo.
- Chorizo-Spiced Potato Enchiladas. This recipe for Chorizo-Spiced Potato Enchiladas by Zsu Dever doesn’t actually contain any vegan chorizo. Rather it takes tenter potatoes and beans and tosses them in a chorizo spice mix.
- Black Bean and Chorizo Breakfast Burrito. Here is a great opportunity to try out your new skill at making homemade chorizo. This recipe for Black Bean and Chorizo Breakfast Burrito by Megan Sadd calls for vegan chorizo, which you can now make yourself.
- Chorizo Burrito Skillet. You need to get your hands on some vegan chorizos or make your own if you want to have a go at Stephanie Davies‘ recipe for Chorizo Burrito Skillet.
- Chickpea Chorizo Tacos. Now let’s make some tacos. Stephanie McKinnie‘s recipe for Chickpea Chorizo Tacos is a super fun and protein-rich option. The chickpeas themselves are the meat substitute here.
- Tofu Chorizo and Lemon Cauliflower Rice. With the chewy tofu, crunchy veggies, and light and fluffy cauliflower, this recipe for Tofu Chorizo and Lemon Cauliflower Rice by Natalie Tamara is a winner.
- Puff Pastry Stuffed With Chorizo and Peppers. This Puff Pastry Stuffed With Chorizo and Peppers by Yana Chistyakova would make a great Sunday dinner main dish.
- Mexican Black Bean Chorizo Burgers with Cilantro-Lime Corn Fritters. Source: Mexican Black Bean Chorizo Burgers with Cilantro-Lime Corn Fritters/One Green Planet.
- Chorizo, Apple, and Chickpeas With Kale and Cashew Sauce. Here we have a Spanish-inspired recipe that can be served as a main dish or used as tapas. This Chorizo, Apple, and Chickpeas With Kale and Cashew Sauce by the OGP Team has a whole medley of flavors and textures working together to make a beautifully balanced meal.
SOY CHORIZO TACOS (VEGAN) – THE FOOD JOY
From thefoodjoy.com
- Add oil to a large non stick pan on medium low heat. Add in cubed sweet potatoes and season with salt and pepper. Cover the pan and let cook until cooked through, stirring occasionally. Remove the cover and turn the heat up to medium/medium-high and get the sides crispy and slightly browned.
- Add all the other ingredients to a food processor or blender and blend until smooth and there are no more lumps.Depending on the size of you avocados, you may need to add more coconut milk to help it blend or make it thinner if you prefer that consistency.
- Add your chorizo and sweet potato filling to your tortillas then top with diced onions, avocado crema, and optional extra cilantro and enjoy!
THESE VEGAN CHORIZO TACOS ARE GLUTEN-FREE AND DELICIOUS
From camillestyles.com
Cuisine MexicanCategory VeganServings 8-10
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From minimalistbaker.com
5/5 (2)Calories 208 per servingCategory Breakfast, Entree
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5/5 (1)Calories 472 per servingCategory Main Course
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From simplyscratch.com
4.6/5 (11)Total Time 30 minsCategory RecipesCalories 139 per serving
DELICIOUS VEGAN CHORIZO JICAMA TACOS WITH CREAMY JALAPEñO ...
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