Mexican Chorizo (vegetarian)
1 tablespoon red wine vinegar
2 tablespoons of soy sauce or tamari
1 teaspoon granulated onion powder
1 teaspoon paprika
1 teaspoon of oregano or marjoram
1 teaspoon of ground cumin
3 tablespoons ketchup
1 tablespoon of prepared yellow mustard
1 cup TVP or quinoa
1/8 teaspoon of liquid smoke (optional)
Hot sauce, to taste
Pepper, to taste
Whisk 2 cups of water with red wine vinegar, soy sauce, garlic powder, onion powder, paprika, oregano, or marjoram, cumin, chili powder, cinnamon, ketchup, and mustard together until well combined.
Add TVP or quinoa, cover and bring to boil. Once boiling, reduce heat to medium and continue to cook, stirring every so often, until all the water has absorbed, about 10 to 20 minutes.
Add liquid smoke if using, then salt, pepper, and hot sauce stirring to combine.
Set aside, covered, for 15 to 30 minutes to allow flavors to merge before serving.
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