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?
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Paprika and Thyme Potatoes with Soyrizo
- Total Time: 55 minutes
- Yield: Serves 2
- Diet: Vegan, Vegetarian
Description
Crispy roasted potatoes tossed with smoky soyrizo and herbs. A simple, satisfying vegetarian main course.
Ingredients
- 4 cups (950 ml) baby new potatoes
- 0.5 large yellow onion
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.5 tsp paprika
- 0.5 tsp (1.5 ml) dried thyme or 1 tsp (5 ml) fresh thyme leaves
- 4 tbsp (60 ml) olive oil
- 6 oz (170 g) Soyrizo vegan chorizo
- 2 tbsp (30 ml) chopped parsley
Instructions
- Preheat oven to 375°F (190°C).
- 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.
- Soyrizo
- While potatoes are roasting, pan fry Soyrizo in a non-stick skillet over high heat, breaking it into small pieces, until desired crispiness is reached.
- Once potatoes are complete, place them on a plate, top with cooked Soyrizo and parsley.
Notes
- For extra crispy potatoes, toss them with a little cornstarch before roasting.
- If you don’t have soyrizo, crumbled firm tofu sautéed with smoked paprika makes a good substitute.
- Store leftover potatoes and soyrizo separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
- Cholesterol: 0
Frequently Asked Questions
What type of potatoes work best for this recipe?
Waxy potatoes like red or Yukon gold are ideal, as they hold their shape well during cooking and provide a nice texture.
Can I substitute the Soyrizo with another vegan product?
Yes, you can use other plant-based sausage alternatives, but be sure to adjust the seasoning to maintain the spicy flavor profile.
How can I adjust the spice level in the Paprika and Thyme Potatoes with Soyrizo?
You can reduce the amount of Soyrizo used or choose a milder variety, and adjust the paprika to a sweet version instead of smoked for less heat.
