Vegan Chorizo ​​with Lentils and Brown Rice

by

LnRiLWdyaWQsLnRiLWdyaWQ+LmJsb2NrLWVkaXRvci1pbm5lci1ibG9ja3M++Knt3aWR0aDoxMDAlfS50Yi1ncmlkLWNvbHVtbi50Yi1ncmlkLWFsaWduLXRvcHt3aWR0aDoxMDAlO2Rpc3BsYXk6ZmxleDthbGlnbi1jb250ZW50OmZsZXgtc3RhcnR9LnRiLWdyaWQtY29sdW1uLnRiLWdyaWQtYWxpZ24tY2VudGVye3dpZHRoOjEwMCU7ZGlzcGxheTpmbGV4O2FsaWduLWNvbnRlbnQ6Y2VudGVyfS50Yi1ncmlkLWNvbHVtbi50Yi1ncmlkLWFsaWduLWJvdHRvbXt3aWR0aDoxMDAlO2Rpc3BsYXk6ZmxleDthbGlnbi1jb250ZW50OmZsZXgtZW5kfSB9IA==

Make this perfectly spicy vegan chorizo ​​in minutes! Then serve this soy chorizo ​​in tacos, enchiladas, burritos, and even with tortilla chips! You can serve it with air fryer tortilla chips, as an appetizer, or add it to your favorite Mexican dish as a spicy meat substitute.

A bowl of vegan chorizo ​​sits in front of a plate with lime wedges and tortilla chips.

Some people have a sweet tooth. Others have parseltongue (you go, Harry!) and still others have spices in their mouths.

wait I don’t think it came out right.

But what about someone with a passion for spices? Hmmm, that might take a little more creative thinking. I think I’ll have another bowl of vegan chorizo ​​to help me think this through.

The process of making this recipe is similar to making sofritas. Start with tofu.

the main ingredient

The ingredients are placed on a table. Their side label reads, lentils, maple syrup, tamari, apple cider vinegar, olive oil, spices and tofu.

You can find the complete printable recipe with ingredient amounts below. But first, here are some ingredient explanations and steps to help you perfect this recipe every time.

Here are the ingredients you will need for this recipe:

  • Extra Firm Tofu – You can get by with firm tofu, but I prefer extra firm. Here’s more on buying tofu.
  • Spices — You’ll need chili powder, garlic (fresh or ground), dried oregano, ground cumin, smoked paprika, ground cloves, ground coriander, and Mrs. Dash chipotle-flavored spices.
  • Vinegar – I use apple cider vinegar
  • Soy sauce – You can use regular soy sauce or a gluten-free version called tamari.
  • Maple Syrup – You can substitute agave nectar.
  • Use olive oil—or any neutral cooking oil.
  • Cooked Lentils – I use cooked lentils at home but you can also buy them in a can.

How to Make Vegan Chorizo

  1. Drain the packing liquid from a package of tofu. Press the tofu to remove excess liquid from the tofu cubes.
  2. Pour sauce ingredients into a bowl.
    One hand holds a bowl of syrup, pouring it into a bowl with the other sauce ingredients
  3. Stir them together.
    A hand is holding a spatula stirring the sauce ingredients together in a bowl.
  4. Place oil in a pan on medium heat and cook until shimmering. Use tongs to place the tofu in the skillet and use a spatula to break it up into small pieces.
    One hand holds a spatula, breaking tofu into small pieces in a skillet.
  5. Then use a potato masher to mash the tofu as it cooks.
    One hand uses a potato masher to mash tofu in a skillet.
  6. Add lentils.
    A hand holds a bowl of cooked lentils, pouring into a skillet with tofu pieces.
  7. Add the sauce and stir, coating all the tofu.
    One hand pours sauce into a wok with tofu and lentils.
  8. Cook for 10 to 15 minutes until heated through.
  9. Serve immediately with tacos, burritos, etc.

Storage Tips

Transfer this chorizo ​​to an airtight container and store in the refrigerator for up to 7 days. Use a freezer-safe container to freeze for up to 2 months.

Staring at a skillet full of soy chorizo. It is topped with chopped tomatoes and chopped jalapeños.

Why this recipe is a winner

  • quickly — This recipe comes together in about 30 minutes, making it a perfect weeknight meal.
  • flavored — All these spices combine deliciously to create the perfect taste in every bite.
  • Freezer-friendly — Keep things simple in the kitchen with all the freezer-friendly recipes you can!

Serving advice

Serve vegan chorizo ​​with all your favorite Mexican dishes, such as:

These vegan Cinco de Mayo recipes will give you even more ideas to choose from.

Recipes with vegan chorizo

If you like this vegan chorizo, use it as a meat substitute in any of the following recipes:

You can find more delicious ideas with my vegan Cinco de Mayo recipes.

A bowl of vegan chorizo ​​sits in front of a wedge of lime.

Prevent your screen from going dark

  • Drain the packing liquid from the tofu package. Press the tofu to remove excess liquid from the tofu cubes.

  • Stir the sauce ingredients together.

  • Place oil in a pan on medium heat and cook until shimmering. Use tongs to place the tofu in the skillet and use a spatula to break it up into small pieces. Then use a potato masher to mash the tofu as it cooks.

  • Add the lentils and sauce and stir, coating all the tofu. cooking for 10 to 15 minutes until heated through.

  • Serve immediately with tacos, burritos, etc. or transfer to an airtight container and refrigerate for up to 10 days.

(The products above contain sponsored links to products we use and recommend)

Calories: 150kcal | Sugars: 18g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fats: 1g | Monounsaturated fats: 2g | Sodium: 596mg | Potassium: 428mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1384IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 4mg

The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.

This post was originally published in 2015 and was updated in 2022 to include new photos, new text, and an updated recipe.

Source link