Soy chorizo with cheddar cheese and sunny side eggs
Soy chorizo with cheddar cheese and sunny side eggs
Soy chorizo is meatless soy based chorizo, tastes pretty much exactly like the regular stuff just a little drier, the cheese makes up for that.
20 comments
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I have been vegetarian for almost 12 years now. Chorizo is one of the top things I miss. I do eat soy-rizo from time to time, but it never quite scratches that itch for me.
I recently picked up a tin of chorizo spice mix. I keep meaning to try chorizo grits or oatmeal sausage with it.
Your dish looks great. I got a dozen eggs from the food bank today, maybe I will make for breakfast.
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Oh hey, I'm also a veggie that loves chorizo and is unimpressed by the soy versions. If your plan works, could you tag me and tell me?
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I have missed some certain meat flavors and textures for the last 20 years of (nearly) vegetarian life. I made and tried a lot of substitutes over the years, and while some were okay, I never thought anything really nailed the experience. A lot of times I would just prefer carefully sautéed mushrooms or pressed and fried tofu.
That changed about two years ago. For my family, Impossible Burger just seemed to keep improving—when it first came out it was meh—but each year it seemed to get better. We would use it to make shepherd pie, lasagna and burgers. And then their sausage (both spicy and savory) showed up and we started using that in places where we would prefer sausage instead of ground beef. Recently
Impossible’sBeyond’s “steak bites” appeared and we really enjoy putting them on the giant nachos we make.I often fry up the impossible sausage with eggs. It isn’t “pork” flavored like I would expect with chorizo, but I find it brings a certain something to my breakfasts.
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I had soy chorizo at some little brunch place in NYC years ago.
I remember the taste being fine, but the texture wasn't quite right for chorizo.
However, as a Philadelphian, I thought the texture was a dead ringer for scrapple.
So on the off chance that there are any manufactures of soy chorizo reading this, I highly recommend that you diversify into the soy scrapple business.
You'll have a ready-made audience in roughly the Southeastern PA area of both vegetarians/vegans who miss eating scrapple from their carnivore days, and people who are just a little too grossed out by the real deal to actually eat it.
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Hows the cost on soy chorizo? Honestly drier sounds like a plus as it can be greasy.
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That looks damn nice.
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This looks extremely delicious
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20 comments
Mucho gusto de conocerte, Chorizo. Soy teft.