Vegan A to Z: Burritos with Faux Chorizo

There was so much I wanted to do with B and C, but I settled on a recipe from my lazy Saturday afternoon. Tired of seitan roast leftovers and other Thanksgiving/Friendsgiving remains, I decided to finally break open my bag of TVP and try to make a chorizo imitation that would rival my favorite soyrizo from Trader Joe’s (I didn’t quite match their version, but it was still pretty good). I had also just picked up tortillas from Reyna’s earlier that morning, so it was a good time for burritos.

Faux Chorizo
Ingredients
– 1 cup TVP, rehydrated as instructed on package
– 1 8 oz can plain tomato sauce
– 2 tsp sage
– 2 tsp cayenne pepper
– 1/2 tbsp chili powder
– 2 tsp ground black pepper OR garlic pepper
– 2 tsp onion salt
– 2 tsp cumin
– Adobo seasoning (if desired)
– Hot sauce (to taste)
– A few dashes of liquid smoke
(My variation included the Arizona Dreaming spice from Penzey’s, but it’s not necessary. As is the case with most of the things I make, the spices are fairly changeable, so feel free to mix and match to your own tastes.)


While TVP is rehydrating, heat the tomato sauce in a medium-sized pot on the stove. Add all spices and seasonings, then add the rehydrated TVP. Allow to simmer for 20 minutes, stirring occasionally. For a thinner mix, add a tablespoon of oil along with the TVP. While greasier, it works really well for big sloppy burritos.

For the burritos:
Ingredients
– Faux chorizo
– 1 medium onion
– 1 Bell Pepper
– Fresh mushrooms
– Vegetable oil
– Tortillas


In large pan or pot, heat the oil and add the onions, cooking until they are translucent. Add bell pepper and let cook for another three minutes. Add faux chorizo and mushrooms, then let sit for 10 to 15 minutes on low heat. Stir frequently. Once cooked through, you know what to do.

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