Breakfast Veggie Chorizo

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Breakfast Veggie Chorizo calories by ingredient


Introduction

This is not my recipe but is from Vegan with a Vengeance Cookbook. I do not hold the rights to this recipe. This is not my recipe but is from Vegan with a Vengeance Cookbook. I do not hold the rights to this recipe.
Number of Servings: 4

Ingredients

    2 tbsp olive oil
    1 medium-size onion, very finely chopped
    3 cloves garlic, minced
    1 tsp salt
    2 tsp coriander seed, crushed
    2 tsp cumin seed, crushed
    ½ tsp fennel seed, crushed
    2 tbsp ancho chili powder
    1 tsp dried oregano
    1 tbsp sugar
    3 cups water
    1 cup Textured Vegetable Protein (TVP)
    2 bay leaves
    1 cinnamon stick
    3 tbsp tomato paste
    A very healthy does freshly ground black pepper

Directions

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.