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.

  • sprite0@sh.itjust.worksOP
    15·
    3 days ago

    Most of the food I post I make for other folks but this was made for myself. The eggs were cooked next to the chorizo giving them flavor and that gorgeous tint. This was delicious. My only regret is not adding some green onion.

    • nocturne@sopuli.xyz
      10·
      3 days ago

      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.

      • panicnow@lemmy.world
        3·
        2 days ago

        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’s Beyond’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.

        • sprite0@sh.itjust.worksOP
          1·
          3 days ago

          i’ll have to give the impossible steak bites a try. I looove their chicken and sausage too. I tried the Beyond steak bites and didn’t want to finish the bag they were hard to eat no matter how I cooked them. Why did they simulate the fat like that!?

          • panicnow@lemmy.world
            2·
            2 days ago

            I have misled you. It is the beyond steak bites that we have started using on Nachos. I actually don’t like any of the other beyond products and get Impossible ones instead. I get what you mean about the “fat”. I described that to someone as “fake connective tissue”. I cooked mine in a skillet with oil, but after a couple minutes to get some sear on them I tossed in some water mixed with taco seasoning and covered them and let them simmer for a bit. It got the chew better for me. I could understand someone not liking it though.

            • sprite0@sh.itjust.worksOP
              1·
              2 days ago

              ahhhh yeah i was pan frying them and putting them in fried rice but just couldn’t make it work; i don’t like ACTUAL steak that much though and i think they just did too good of a job 😂

      • Skua@kbin.earth
        6·
        3 days ago

        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?

      • sprite0@sh.itjust.worksOP
        5·
        3 days ago

        Thank you!

        which brand are you trying? I have had two and one (called Soyrizo) was pretty meh but then i found this Cacique brand Soy Chorizo and it’s way better; Cacique makes meat based chorizo in a tube (it’s the nasty one with lymph nodes in it) and i think because they make it similar to their meat product it comes really close! It is a bit dry though.

        Good luck with breakfast :)

        • wetbeardhairs@lemmy.dbzer0.com
          6·
          3 days ago

          Honestly I think the problem with soyrizo is that it doesnt have enough liquid to spread the spices. Because they’re vegetarian, they get caught up in the “healthy” food trends which mean 1/3 the fat. It’s like how most vegan pizza is also gluten free because they want you to be fucking miserable.

          Anyways I had great success by squeezing out the soyrizo into a tbsp or two of oil in the pan at a low temperature to let it kind of steep before cranking it to cook. That let the spices go much farther and more closely mimmick the greasy lymphy mess of the real stuff.

        • nocturne@sopuli.xyz
          4·
          3 days ago

          which brand are you trying?

          Cacique I am fairly certain. It is not that it is bad or anything, it is just not great. I also used to like slicing my chorizo so I had little disks, rather than crumbles.

          • sprite0@sh.itjust.worksOP
            4·
            3 days ago

            ahhh i see what you mean, I got used to Caciques very runny lymph node chorizo so to me it’s very close to what i think of as chorizo.

            I have gotten actual chorizo sausages like you’re talking about and wasn’t a big fan. It’s funny how your first touch can set a preference like that.

  • Fondots@lemmy.world
    6·
    3 days ago

    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.