Soy Chorizo (Chorizo De Soya)
Enjoy making this Soy Chorizo (aka Soyrizo) for a healthy helping of plant-based power. Lightly spicy, crumbly, and packed with protein and fiber, this tasty soyrizo is ready in less than 30 minutes (plus some marinating time).
Servings 6 cups
Calories 149kcal
Ingredients
To rehydrate the soy meat
- 3 cups soy meat (about 200 grams)
- ⅓ medium onion (white or yellow)
- 1 bay leaf
- 1 large garlic clove peeled
For the sauce
- 5 guajillo peppers Remove stem and seeds
- 1 chile ancho Remove stem and seeds
- 3 chile de arbol peppers (optional) Remove stem
- 2 garlic cloves peeled
- ⅓ medium onion (white or yellow)
- ⅓ teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ⅛ teaspoon ground cinnamon
- 16 black peppercorns
- 4 whole cloves
- 1 Tablespoon kosher or sea salt
- 1 cube vegetable bouillon
- ¼ cup white vinegar (60ml)
- ¼ cup vegetable oil (60ml)
Instructions
Cook the soy meat
- In a large pot, add about 12 cups (3 liters) of water and bring to a boil.
- Add the onion, bay leaf, garlic and 1 tablespoon of salt. Boil for 3 minutes. Add the soy crumbles. Mix all ingredients and continue to cook on high heat for 10 minutes.⅓ medium onion (white or yellow), 1 bay leaf, 1 large garlic clove, 3 cups soy meat (about 200 grams)
- Remove the onion, bay leaf and garlic. Drain the soy and press it with something heavy or add pressure with the back of a large spoon to remove as much liquid as possible. Set aside.
Make the sauce
- In a medium pot, add the dried chiles, onion, garlic and enough hot water to cover them. Cook for about 5 minutes on high heat.5 guajillo peppers, 1 chile ancho, 3 chile de arbol peppers (optional), 2 garlic cloves, ⅓ medium onion (white or yellow)
- Remove the pot from heat and cool for about 10 minutes.
- To a blender, add the cooked chiles, onion, garlic plus the spices, the vinegar, oil, plus 2 to 3 tablespoons of the chile water.⅓ teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon paprika, ⅛ teaspoon ground cinnamon, 16 black peppercorns, 4 whole cloves, 1 Tablespoon kosher or sea salt, 1 cube vegetable bouillon, ¼ cup white vinegar (60ml), ¼ cup vegetable oil (60ml)
- Puree for about 3 minutes or until smooth.
Mix everything together
- Add the sauce with the soy meat and mix everything together using a spatula or your clean hands. Squeeze the ingredients together to ensure the soy meat is saturated with the sauce.
- Cover container with plastic wrap and rest in refrigerator for a minimum of 2 hour. Preferably overnight.
- Now it's ready to be enjoyed to make your favorite recipe!
Notes
- How To Cook Soy Chorizo. You can use it to make other recipes (see the serving suggestions below) or just cook it in a skillet until it starts get crispy. You can add onions, peppers, cooked cubed potatoes, and or eggs.
- If mixing the mixture by hand wear gloves so that you don't get your hands stained with the red sauce.
- Use small crumble meat. The spices will infuse better if the soy meat is small.
Nutrition
Serving: 1cup (uncooked) | Calories: 149kcal