Vegan Mexican Chorizo
- Number of Servings: 3
Ingredients
1 tbsp red wine vinegar2 tbsp low sodium soy sauce1 tsp garlic powder1.25 tsp onion powder1 tsp paprika1 tsp oregano1 ttsp ground cumin1 tbsp chili powderdash or two or ground cinnamon3 tbsp ketchup1 tbsp yellow mustardhot sauce, salt & pepper, to taste1 cup of Quinoa* *(i used two cups of a red quinoa brown rice blend which has been pre-cooked since I didn't have quinoa on hand. Nutritional Info will change depending on grain of choice. I can see rice or millet also used for this recipe)
-Whisk 2 cups of water with red wine vinegar, soy sauce, garlic powder, onion powder, paprika, oregano, cumin, chili powder, cinnamon, ketchup, and mustard together until well combined.
- Add in grain of choice, cover and bring to a boil.
- Once boiling, reduce heat to medium and continue to cook, stirring every so often until all teh water has absorbed, about 10-20 minutes**.
Add salt, pepper and hot sauce, stirring to combine
-Set aside covered for 15-30 minutes to allow flavors to merge before serving
**NOTE**If liquid has not cooked off after 20 minutes, remove lid and cook uncovered
Serving Size: Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user KRCFLDCA.
- Add in grain of choice, cover and bring to a boil.
- Once boiling, reduce heat to medium and continue to cook, stirring every so often until all teh water has absorbed, about 10-20 minutes**.
Add salt, pepper and hot sauce, stirring to combine
-Set aside covered for 15-30 minutes to allow flavors to merge before serving
**NOTE**If liquid has not cooked off after 20 minutes, remove lid and cook uncovered
Serving Size: Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user KRCFLDCA.
Nutritional Info Amount Per Serving
- Calories: 271.2
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 663.5 mg
- Total Carbs: 51.8 g
- Dietary Fiber: 4.4 g
- Protein: 7.0 g
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