I never really ate chorizo before going vegetarian, maybe because sausage in general kind of always creeped me out. But for some reason, I love soyrizo! It’s great for breakfast, mixed in with tofu scramble and wrapped in a tortilla. It can be used in tasty appetizers like stuffed mushrooms or stuffed dates.
This soyrizo recipe developed one night from a comfort food craving. Potatoes were most definitely on the menu, but what should I put on top? As I searched through the shelves and drawers in my fridge, the package of soryizo I recently bought popped into view. These two ingredients would most definitely go well together.
When I first created this recipe, I served the soyrizo and chard mixture over pureed cauliflower, which was delicious, but everything had a similar consistency and kind of resembled slop. The second time around, I opted for chopped and roasted potatoes instead, to provide more texture.
This dish is perfectly tasty without the dill cream, but I just so happened to have some fresh dill in the fridge from my recent explorations creating vegan crab cakes. The potatoes and chard add texture, soyrizo brings the spice and the dill cream brings a creamy fresh flavor that ties it all together.
What’s your favorite vegan comfort food? Let me know in the comments.
- 1 white onion
- 1 bunch of chard
- 1 12oz package of soyrizo
- 6 yukon gold potatoes
- 1/4 cup veggie broth
- 1 Tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup soy milk
- 1/2 cup cashews
- 3 Tbsp cup fresh dill
- 1 tsp fresh garlic
- salt and pepper to taste
- Soak cashews for 2 hours (or simmer in hot water for at least 10 minutes).
- Add softened cashews, soy milk and garlic to a food processor and blend for about 3 minutes, or until completely smooth.
- Add dill, salt and pepper to taste.
- Preheat the oven to 450 degrees.
- Peel and chop the potatoes and toss with olive oil, salt and pepper in a baking dish. Bake for 35-40 minutes.
- Dice the onion and saute in a large skillet with a little bit of veggie broth.
- Add the soyrizo and cook over medium heat for a few minutes.
- Clean and roughly chop the chard. Add to the skillet with a few tablespoons of veggie broth and stir well.
- Simmer, covered, over low heat for about 10 minutes.
- When potatoes are golden brown and can easily be pierced with a fork, remove from the oven.
- Serve the soyrizo chard mixture over the potatoes, top with dill cream.