Tag Archives: Soy

Recipe contains soy.

Ch-Ch-Changes: Chorizo

Pretty soon now you’re gonna get older
Time may change me
But I can’t trace time
I said that time may change me
But I can’t trace time” Changes, by David Bowie

Soy Chorizo with Mushrooms and Peppers
Soy Chorizo with Mushrooms and Peppers

Almost 30 years ago…

Mark and I pulled over for breakfast at a café in Coolidge, Arizona, on our way back from the Grand Canyon. He parked the compact rental car between two large white pick-up trucks and muttered, “I want a truck.” (Hmmm, really? I couldn’t quite picture it outside our small cottage in Wargrave, Berkshire, England.)

The place was bright and buzzing. The waitress was working her way down the counter with the Bunn coffee pot, topping up the mugs of Stetson-wearing patrons. She handed us menus as we slid into the last two free stools. I love breakfast, and I was hungry.

What’s Chorizo?

“What’s chorizo?” I asked the waitress, when she came back with two waters and offered coffee. I heard a quiet chuckle from under the hat to my right, and she said, “Ah, …a kind of Mexican sausage.”

“Oh, OK. I’ll try that, with two eggs over easy and brown toast.”

My plate arrived with a little pile of something cozying up to the eggs – looking like a cross between coffee grounds and ground beef, within a nimbus of slick, shiny red oil. Unknown, unexpected (I’d only ever seen sausage as links or patties), but delicious! Spicy, chewy, not too hot. A memorable taste of the South West.

My Favorite Chorizo Now

Since then, we’ve moved to the States, bought an off-road truck, and have ready access to chorizo. But, when I started reading the ingredients label on commercially produced chorizo (typically: salivary glands, lymph nodes and fat, paprika, soy flour, salt, vinegar, spices, red pepper, garlic, sodium nitrate), I was turned off.

Always read the label!
Always read the label!

I was tempted to make homemade chorizo, using Rick Bayliss’s recipe in Mexico, One Plate at a Time, which I’m sure is delicious. Then, I came across Trader Joe’s Soy Chorizo. No guts trash, actually no meat at all, and a lot less fat.

Sure, it’s pretty high in sodium (like many commercially produced foods), but, having tasted it once, I was sold. Nice, balanced peppery flavor, not so greasy, easy to digest. I made the mistake once of trying another store’s brand, but so disliked the flavor, I tossed the whole lot out. (Maybe you’d have a different opinion, but you can’t say I didn’t warn you.)

A Staple Ingredient

Mushroom Chorizo on Eggplant
Mushroom Chorizo on Eggplant

Now, TJ’s soy chorizo is a staple in my fridge. We are more likely to have it for lunch or dinner instead of breakfast, since we usually start the day with a protein shake.

We have it with eggs, but also as a component of other dishes. Last week, we had it on eggplant, garnished with scallions, alongside a roasted sweet potato.

When my vegan friend Jessica came over the other night for dinner, I was inspired to develop it into more of a main dish: Mushroom Chorizo and Peppers over Sunny Mexican Acorn Squash. Even the omnivores among us helped themselves.

Yes,  how things change over time.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Mushroom Chorizo and Peppers (Vegan)

Soy Chorizo with Mushrooms and Peppers
Soy Chorizo with Mushrooms and Peppers

4 – 6 main course servings.

Mushroom Chorizo (Soy) is a tasty vegan main course dish, but also great as a topping on Grilled Eggplant or Sunny Mexican Acorn Squash.


  • 1/4 cup extra virgin olive oil
  • 3/4 cup sweet onion (about 1/2 large onion), small diced
  • 1 /4 teaspoon salt (optional)
  • 1 – 12 oz. package soy chorizo (the only one I use is from Trader Joe’s), removed from packaging and casing
  • 1 cup red bell pepper (about 1 large pepper), medium dice (1/2 inch)
  • 4 – 6 Baby Bella (large crimini) mushrooms, sliced 1 red bell pepper, small dice


1 – Heat the olive oil in a large, heavy skillet over medium high heat, until shimmering.

2 – Add onions and salt (if using), and sauté for a couple of minutes or until onion starts to become translucent and softened.

3 – Add red bell pepper and cook for another minute.

3 – Add chorizo, crumbling it and stirring to mix well with oil and onions. Cook, with occasional stirring to scrape up brownings from pan, for 5 minutes. Lower heat if chorizo is sticking too much.

4 – Add mushrooms, cooking and stirring for another 3 – 5 minutes. Serve immediately as a side dish or a topping on other vegetables.


Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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