It's great for lunch, dinner or as a side dish.
I was reading labels and lingering far too long in the deli area at Trader Joe's when a kind employee suggested I try the soy chorizo. I don't think I would have tried it without being suggested to do so. There's something about animal fat that makes everything taste better & noticing that there isn't any animal fat I was concerned.
He suggested I try the soy chorizo in a home made chili & insisted it was delicious. So I caved.
I whipped up this spicy & healthy meal. I thoroughly enjoyed the soy chorizo &
I didn't miss the animal fat.
I hope you'll give it a try and tell me what you think.
- 12 ounces vegan/gluten free soy chorizo
- 12 ounces "Fiesta frozen vegetables"
- 2 cups uncooked pasta (Rice noodles, wheat noodles, egg noddles...whichever you prefer) Today I used egg noodles.
- 1/3 cup vegetable oil
- 1/2 cup water
Remove soy chorizo from casing. Place oil in a fry pan & add soy chorizo. Add frozen veggies & 1/2 cup water. Cover and saute on medium for about 12 minutes. Stir occasionally.
Cook pasta according to package directions. Drain and add to the soy chorizo/veggie mixture. Toss to coat in the fry pan. Serve immediately.
Serves: 6 lunches