Chorizo can provide a burst of flavor and tantalize your taste buds with its spicy, savory goodness. This vegan chorizo dish is packed with plant-based protein and a medley of vibrant ingredients, making it perfect for those seeking a delicious alternative to traditional chorizo. Here’s how to make it.
Ingredients
- 1 cup of textured vegetable protein (TVP)
- 1 large onion
- 6 cloves of garlic
- 1 red bell pepper
- 1 tin of black beans
- 1 cup of corn kernels
- 1 tin of diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt
- Black pepper
- 2 tablespoons olive oil
- Fresh cilantro, chopped (for garnish)
Instructions
- Begin by rehydrating the TVP according to package instructions. This usually involves mixing it with hot water and letting it sit for a few minutes until fully rehydrated.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and aromatic. Incorporate the rehydrated TVP, diced red bell pepper, black beans, and corn into the skillet. Stir well to combine.
- Add diced tomatoes, tomato paste, smoked paprika, cumin, chili powder, salt, and pepper to the mixture. Mix thoroughly, ensuring the flavors meld together.
- Simmer the mixture on medium-low heat for 15-20 minutes, allowing the flavors to develop and the dish to thicken.Taste and adjust seasonings if necessary. Serve hot with rice or bread, and garnish with fresh cilantro. Enjoy!
