Soy Chorizo Vegetarian Chili

by Wona Miniati on February 19, 2011 · 4 comments

I discovered Soy Chorizo through our Facebook fans, who raved about this vegetarian version of a spicy pork sausage.  I don’t normally buy fake meat products, but the reviews were so overwhelmingly glowing that my curiosity was piqued.  One taste, and I was hooked.  It was just as flavorful as any good chorizo I’d ever had, but far less greasy.  Ever since then, I’ve been looking for more ways to use TJ’s soy chorizo, which is now a staple in our house.

First a quick tutorial, if you’ve never bought chorizo before.  It comes in a plastic casing which needs to be removed before using.  And this Soy Chorizo is just the same – slice into the casing, remove chorizo, and discard plastic casing.

The first recipe I tried was Tamale Bake, an easy casserole using another of my favorite TJ products, fully-cooked Organic Polenta.  It’s a great dish for large crowds, and it’s a cinch to assemble the casserole ahead of time.  Like most casseroles, you can add whatever vegetables you have on hand and serve with any selection of toppings.  I like to serve this dish with my homemade Cilantro Sauce.

For the Superbowl last month, I experimented with another crowd pleaser: Soy Chorizo Chili, pictured above.  The Chorizo was spicy enough that I didn’t add any other spice, not even chili powder, and the dish was perfectly seasoned.  For milder spice, tone it down by stirring in some sour cream or chili to cut the spice.

Fellow food blogger Tracy Holleran shared with us her recipe for Soy Chorizo Stuffed Mushrooms.  Next on my list to try is Chorizo and Eggs.  What else do you use chorizo for?  Please share your recipes on our recipe site: www.CookTJ.com.

{ 4 comments… read them below or add one }

Katie February 21, 2011 at 4:24 pm

I make a variation of Hoppin’ John with the soy chorizo, a bag of TJs Southern greens blend, a can of chopped tomatoes, and a can of black-eyed peas. It’s one of my husband’s favorites now, and also works well with the chicken sausage.

Wona Miniati February 21, 2011 at 5:45 pm

Hi Katie – that’s a great idea! In fact, I have a recipe for Hoppin’ John I cut out from a box of pasta a while back, and it’s been sitting in my pile of recipes to try. They suggested stirring in some cooked pasta to the traditional recipe, but I was thinking of stirring in cooked quinoa instead. Given how much I love this chorizo, I bet your Hoppin’ John is delicious! I can’t wait to try it.

Evans March 22, 2011 at 10:56 am

I use this chorizo in scrambled eggs and breakfast burritos all the time. I mix in white or yellow extra sharp cheddar and some of the habanero and lime salsa, which is my favorite. It really is delicious!

Wona Miniati March 22, 2011 at 9:31 pm

Oooh, that sounds scrumptous! I also like to throw in leftover potatoes into my breakfast burritos. I’ve been curious about the habanero and lime salsa; I’ll have to try it! Thanks for the tip.

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