You’ll never guess this is a vegan dish. With so many spices a soyrizo is tasty enough to compete with the real thing.
By Lauren Cosgrove
Soyrizo is a fantastic product. It was one of the first meatless meats that I tried and it hit the spot. Chorizo is naturally full of wonderful spicy flavors and substituting soy for pork is an easy translation to vegan sausage! I love savory breakfasts. I used to eat eggs and bacon like a champ before I became a flexitarian. This breakfast hits the spot when you are craving a spicy morning meal.
Another good option is to top this dish with a vegan egg. You will be saying “What? This is vegan?” Spicy, salty, crunchy, and full of Mexican flavors the Soyrizo pairs with paprika and thyme perfectly.
I have often dreamed of owning a vegan food truck. I think this recipe would be a staple on the future food truck menu. What do you think?
- 4 cups baby new potatoes
- ½ large yellow onion
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 4 tablespoons olive oil
- 6 ounces (1/2 of a package) Soyrizo vegan chorizo
- 2 tablespoon chopped parsley (optional garnish)
- Preheat oven to 375 degrees fahrenheit.
- Cut baby new potatoes in half or into ½ inch pieces. Slice onion into 1 inch strips.
- Place potatoes, onions, salt, pepper, paprika, thyme, and olive oil in a bowl. Toss to coat potatoes and onion with spices and oil.
- Turn out potato mixture on a baking sheet. Roast for 30-40 minutes or until potatoes are golden brown and fork tender.
- While potatoes are roasting, pan fry Soyrizo in a non stick skillet over high heat breaking into small pieces and until desired crispiness. I cooked mine for about 10 minutes.
- Once potatoes are complete, place on a plate, top with cooked Soyrizo and parsley.