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Ingredients

• ✓ soy chorizo
• water
• spaghetti
• olive oil
• marinara sauce
• tomato
• oregano
• cayenne pepper
• paprika
• basil
• black pepper
• sea salt

Instructions

1. 1 Bring about 3 cups lightly salted water to a boil in a medium-sized pot. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, heat olive oil over medium heat in a large skillet. Add marinara sauce and diced tomatoes and stir. Add soy chorizo and mix until texture is even, 3 to 5 minutes. Add oregano, cayenne pepper, and paprika; reduce heat and simmer until pasta has finished cooking, about 8 minutes more. Add basil.
3. 3 Drain cooked pasta; top with sauce. Season with black pepper and salt.

By Anibas

Ingredients

• ✓ soy chorizo
• vegetable oil
• green bell pepper
• red bell pepper
• onion
• water
• taco seasoning mix
• hot sauce
• paprika

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Add chorizo and cook until slightly browned, about 5 minutes. Add bell peppers and onion and cook until slightly soft but still firm, about 5 minutes more. Add water and taco seasoning. Stir until thoroughly mixed and water is bubbly. Reduce heat to medium and let water reduce, 3 to 4 minutes. Add hot sauce and paprika.

By MsBrittania

Ingredients

• ✓ soy chorizo
• potato
• salt
• black pepper
• vegetable oil
• corn tortilla

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water.
2. 2 Transfer boiled potatoes to a bowl and season with salt and pepper. Mash with a potato masher, adding reserved cooking water to reach desired consistency.
3. 3 Heat 1 tablespoon oil in a large skillet. Cook soy chorizo for 5 minutes. Add mashed potatoes and mix well.
4. 4 Heat tortillas on a hot griddle over medium heat to soften them. Fill them with equal amounts of potato-chorizo mixture. Fold them in half and brush the outside of the tortillas with the remaining 1 tablespoon oil. Place tacos on the hot griddle and cook, turning once, until crisp, 3 to 5 minutes.

By gem

Ingredients

• ✓ soy chorizo
• olive oil
• onion
• garlic
• egg
• milk
• salt

Instructions

1. 1 Heat olive oil in an ovenproof skillet over medium heat; cook onion and garlic until soft and translucent, about 5 minutes. Add soy chorizo and cook, stirring often, until hot, about 5 minutes.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Beat eggs, milk, and salt in a small bowl. Pour into skillet and stir gently to make sure egg mixture reaches the bottom of skillet. Cook until eggs are set on the bottom and almost set on the top, about 5 minutes.
4. 4 Transfer skillet to the preheated oven and broil until the top is set and starts to brown, 3 to 5 minutes. Let rest 5 minutes before serving.

By virgi

Ingredients

• ✓ soy chorizo
• vegetable oil
• yellow onion
• garlic
• black bean
• tomato sauce
• tomato
• jalapeno pepper
• green chili
• chicken taco seasoning mix
• cilantro
• wheat soft taco shell
• vegan cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine onion and garlic in a skillet over medium-high heat. Saute until fragrant, about 1 minute. Add chorizo, black beans, tomato sauce, diced tomatoes, jalapeno peppers, and green chiles. Cook until bubbling, 5 to 7 minutes. Stir in taco seasoning and cilantro and remove from heat.
3. 3 Spread 1 cup of the chorizo mixture on the bottom of a 9x13-inch baking pan. Add 2 tortillas to cover. Add half the remaining chorizo mixture and top with vegan Cheddar cheese. Add remaining tortilla shells and remaining chorizo mixture.
4. 4 Bake in the preheated oven until bubbling hot, about 30 minutes.

By David Steenhoek

Ingredients

• ✓ soy chorizo
• olive oil
• red bell pepper
• onion
• jalapeno pepper
• garlic
• cumin
• chili powder
• garlic salt
• adobo seasoning sauce
• tri-bean blend
• fire-roasted diced tomato
• vegetable stock
• sweet potato

Instructions

1. 1 Heat oil in a large pan over medium heat. Add bell pepper, onion, and jalapeno pepper. Cook and stir until softened, about 6 minutes. Add garlic, cumin, chili powder, garlic salt, and adobo sauce. Stir until fragrant, about 30 seconds.
2. 2 Add soy chorizo to the pan and break it up with a wooden spoon until crumbled, about 2 minutes. Add beans, tomatoes, vegetable stock, and sweet potatoes. Reduce heat and simmer until potatoes soften and flavors meld, 45 to 60 minutes.

By Noah Coffey

Ingredients

• ✓ soy chorizo
• olive oil
• onion
• carrot
• zucchini
• spinach
• butter
• egg
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium heat and add olive oil to the hot skillet. Cook onion, carrot, and zucchini until lightly softened, about 5 minutes. Add chopped spinach and cook for 2 minutes.
2. 2 Push all ingredients to one side of the pan. Add soy chorizo and cook until browned and hot, stirring occasionally, 2 to 4 minutes.
3. 3 Meanwhile melt butter in a separate skillet over medium heat and crack eggs into it. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
4. 4 Serve eggs with sauteed vegetables and soyrizo.

By Marlo Ann Walsh-Skinner

Ingredients

• ✓ soy chorizo
• butternut squash
• sweet onion
• olive oil
• salt
• black pepper
• cilantro
• green salsa
• greek yogurt
• corn tortilla
• mexican cheese blend
• avocado

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place cubed butternut squash and chopped onion in a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat.
3. 3 Roast in the preheated oven until tender, about 20 minutes.
4. 4 Meanwhile, heat a pan over medium-high heat. Add soy chorizo; cook and stir until browned, 5 to 7 minutes.
5. 5 Reduce oven heat to 350 degrees F (175 degrees C). Stir the roasted squash, onion, chorizo, and 2 tablespoons cilantro together in a medium bowl.
6. 6 Stir salsa and yogurt together in another bowl. Pour a thin layer over the bottom of a 9x13-inch baking dish or two 8-inch square dishes. Dip 1 tortilla into the sauce; fill with about 1/3 cup of the squash mixture and 1 tablespoon cheese. Roll up and place seam-side down in the baking dish. Repeat until all the squash mixture is used up. Cover enchiladas with remaining salsa mixture and cheese.
7. 7 Bake in the preheated oven until cheese has melted is is starting to brown in places, about 30 minutes. Let cool for 5 minutes. Garnish with avocado and remaining cilantro.

By blackberry