Many vegetarians shy away from consuming too many faux meat products, which is totally understandable. Almost all of them are highly processed, which is something I, too, try to avoid. But I do think it's fun to try them all out at least once—especially the really weird ones.
While cruising through Trader Joe's the other day, I noticed a package of new (to me, anyway) soy chorizo. Of course, I had to try it.
It wasn't clearly marked as a replacement for Spanish or Mexican chorizo, so I decided to go in the Spanish direction and use it in a paella/risotto-like dish. Most recipes for chorizo Spanish rice call for sautéing the chorizo as the first step, but soy chorizo crumbles when heated and can easily become overcooked, so I threw mine in at the end. I also went with the poor man's saffron, turmeric, instead of the expensive stuff. The result was a rich dish with some kick from the spices in the soy chorizo.
I know vegan chorizo isn't that weird, and there are stranger faux meats out there. So, tell me about them! What have you tried? Did you love it, or did you hate it? Let us know.
Spanish Rice Spiked With Soy Chorizo
2 Tbsp. olive oil
1/2 medium onion, diced
1/2 green bell pepper, diced
1 cup uncooked long-grain white rice
1 14-oz. can vegetable broth
1/4 cup water
1 bay leaf
1 14 1/2-oz. can diced tomatoes, undrained
1 tsp. ground saffron (or turmeric)
1 tsp. smoked paprika
1 tsp. thyme
16 oz. soy chorizo, sliced
Salt and pepper, to taste
•Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and sauté for about 4 to 5 minutes.
•Add the rice and stir to coat with oil. Then add the broth, water, and bay leaf and bring to a boil. Reduce the heat to medium-low, cover, and simmer for about 15 minutes.
•Stir in the tomatoes with the juices, the saffron, paprika, thyme, and soy chorizo and stir. Cover and simmer until the rice is tender and most of the liquid is absorbed, about 5 to 10 minutes longer.
•Season with salt and pepper, remove the bay leaf, and serve.
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Comments ( 10 )
Nice recipes here. Yummy! Great share here.
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Posted by Mrs.Sound | September 14, 2008 2:17 PM
Posted on September 14, 2008 14:17
I totally agree with you about the faux meat products. But, then, I was never a huge meat fan, even in my omnivore days. But they do make the transition to vegetarianism a bit easier for those that are (were) big meat eaters.
And, for that reason alone, I am glad they are available.
Cheers!
Posted by AlmostVegetarian.com | September 15, 2008 3:38 PM
Posted on September 15, 2008 15:38
I had to chuckle when you mentioned the Trader Joe's Chorizo. I was in TJ's recently (they've been a big help in changing from omnivore to vegan). Right next to the Chorizo are two products, TJ's Beef-less and Chicken-less Strips. I tried them out and they're quite good. I just don't like to use them too often because they are proccessed. But they're great for fast meat replacement items. I had also picked up a Chorizo but wasn't sure how I was going to use it. I do now! This sounds great.
Posted by Joan | September 16, 2008 5:30 AM
Posted on September 16, 2008 05:30
Soyrizo is a fantastic veggie meat. We use it on pizza with roasted red peppers, spinach, onion and green olives, delish !!
Just be sure to remove all the outer casing before cooking.
Posted by TomOfMaine | September 16, 2008 2:29 PM
Posted on September 16, 2008 14:29
When I was in a Chinese restaurant talking about veggie options with the waitress she mentioned faux octopus!? Brrr, I really have never tried the real thing in "my omnivore days" -great expression by the way- and I'm not sure I'd be brave enough even for faux...but it's our there somewhere!
Posted by Jessica | September 16, 2008 2:36 PM
Posted on September 16, 2008 14:36
i remember trying soyrizo for the first time at a tofu festival a few years back. i loved it right away. i normally make it into tacos and add sum avocado with it. YUM! seitan is also good as well.
Posted by Kiki | September 19, 2008 2:01 PM
Posted on September 19, 2008 14:01
One of my favorite restaurants (Vinh Loi Tofu in Reseda, CA, for anyone who lives nearby) sells some vegan grocery items; one of them is pork head paste. I have no idea what that would even be used for in the omnivorous world! There is also an emporium of fake meat somewhere near Oakland in California, and they have every kind of fake meat imaginable: the aforementioned octopus, mutton, squid ink. It's amazing that someone out there thought these items were so integral to vegan cooking that they had to be developed.
I have only put soyrizo on pizza and in tofu scramble (it does make a fine breakfast burrito component). I'm really excited to try this recipe!
Posted by Crystal | September 25, 2008 2:44 AM
Posted on September 25, 2008 02:44
I have consumed many a delicious faux-flesh product in my veg days, but with the good come the bad... and then there's the BAAAAD bad. The worst I've tried yet: Worthington brand "choplets"... they come in a can, and are drenched in a foul, brown gravy... As for the taste: can you say dog food?! Nasty!
My fave Vegan meat to this day I discovered at an awesome vegan restaurant here in central florida, Garden Cafe. They have perfected faux meat, and my favorite is the "house steak". OHHHH baby, it's good! :)
Posted by Alison | September 29, 2008 4:45 PM
Posted on September 29, 2008 16:45
Worthington Big Franks are the best veggie hot dogs I have ever had -- and I've tried lots of them in my search for the best veggie hot dog!
Quorn products are favorites, too -- the naked chik'n cutlets are great to put in casseroles and pastas.
Posted by Audrey | October 23, 2008 12:23 PM
Posted on October 23, 2008 12:23
Wasn't sure what to expect when I picked this up at Trader Joe's the other day.
Once it comes out of the casing, it's basically a soy crumble.
I sauteed it with olive oil and pored it over some plain rice.
Whooooweeee, is it SPICY!
Really good and tasty, and boy does it have some kick to it!
Cheap and fla-vor-ful.
I'm still, joyfully, breathing fire.
Yum....highly recommend.
Posted by Shuvani | November 10, 2008 8:30 PM
Posted on November 10, 2008 20:30