Time: 20-30 mins prepping & cooking (serves 4 good portions)

Chorizo is a Spanish creation, but Mexicans have adapted it to their tastes over the centuries, and nowadays it’s very different compared to its Spanish counterpart.

The origins of chorizo in Mexico date back to the Spanish conquest of the Aztec empire. By then (1519-1525), chorizo was already a very popular dish in Spain. As soon as they could, Hernan Cortes and his soldiers began raising pigs in order to produce chorizo in Mexico.

As a vegan, THIS meal is a completely cruelty free version of a popular Mexican dish retaining all the flavour but made with Soyrizo (and sauted Potatoes & Onions).

I make my own Soyrizo, as premade versions are not available here; the Spanish would be in shock to see a vegan version of their beloved sausage.

As this dish requires crumbled’ Chorizo, there’s no need to make Seitan; it’s made easily with TVP!

Soyrizo Ingredients:

🌶️3 cups dried TVP mince or small chunks
🌶️ 1cup of Sundried tomatoes (chopped small creates texture)*

Marinated in the following spiced liquid:
🌶️ ½ teaspoon coriander seeds
🌶️ 1 teaspoon Cayenne or Spicy Paprika
🌶️ 2 teaspoon Sweet Smoked Paprika
🌶️ 2 teaspoon Mexican Oregano
🌶️ 1 teaspoon ground Cumin
🌶️ 3 tablespoon Tamari or Soy sauce
🌶️ 3 tablespoon Apple Cider Vinegar
🌶️ 1 cup water
🌶️ 1 teaspoon salt
🌶️ 1 teaspoon cracked black pepper
🌶️4-6 cloves garlic minced
🌶️ Once mixed, if TVP looks like it needs more hydration add water a tablespoon at a time. It should be ‘meaty’, but not wet.

* I did not add any fat/oil, as I used oil free as sautéing potatoes & onions

Method for Papas con Chorizo

1. Make up Soyrizo by combining the ingredients & leaving to marinate/hydrate in a glass bowl

2) Sauté a sliced/diced onion & set aside

3) Peel & cube two potatoes. I used one white & half a large Sweet Potato. I then shallow-fried them, until golden & crispy.

4) Gentle sauté the Soyrizo until warmed through (you may need some extra oil, but I had lots left from the onions.

5) Add the cooked onions & potatoes to the mix & gently heat through.

6) Plate with plenty of fresh Corriander, Gaucamole (& if required corn or wheat Tortillas/Taco shells 🌮).