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.

That’s crazy because we also only have one!

I always grab it if it’s clean too! And my special fork

That’s crazy because we also only have one!

I always grab it if it’s clean too! And my special fork

I have at least 4 of them. I am your leader now

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 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.

exsqueeze me?

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.