Breakfast Veggie Chorizo
- Number of Servings: 4
Ingredients
2 tbsp olive oil1 medium-size onion, very finely chopped3 cloves garlic, minced1 tsp salt2 tsp coriander seed, crushed2 tsp cumin seed, crushed½ tsp fennel seed, crushed2 tbsp ancho chili powder1 tsp dried oregano1 tbsp sugar3 cups water1 cup Textured Vegetable Protein (TVP)2 bay leaves1 cinnamon stick3 tbsp tomato pasteA very healthy does freshly ground black pepper
Preheat a medium-size saucepan for a minute or so, add the oil and onions and saute for 3 minutes. Add the garlic and saute for another 30 seconds; add the salt, spices, and sugar; saute for another 2 minutes. Add the water, TVP, bay leaves, cinnamon stick, and tomato paste, cover and bring to a boil. Lower heat and simmer for 10 more minutes. Uncover and remove the cinnamon stick; cook for 5 minutes more, uncovered, until most of the water has been absorbed and reduced. Add freshly ground pepper to taste. You can serve immediately but I prefer to cover and let sit for 20 or so minutes to let the TVP absorb all the flavors.
Number of Servings: 4
Recipe submitted by SparkPeople user BREW99.
Number of Servings: 4
Recipe submitted by SparkPeople user BREW99.
Nutritional Info Amount Per Serving
- Calories: 237.8
- Total Fat: 9.8 g
- Cholesterol: 0.0 mg
- Sodium: 767.7 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 8.5 g
- Protein: 16.5 g
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