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.

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.

I have that same plate

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

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.

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

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.

Mucho gusto de conocerte, Chorizo. Soy teft.

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.

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.

we only have the one with the black pattern on it and I have no idea where it’s from but I always take it if it’s available!

Chorizo Joe?

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.

Hows the cost on soy chorizo? Honestly drier sounds like a plus as it can be greasy.

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.

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.

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.

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.

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.

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.