Soyrizo (vegan chorizo)

Inspired by a recipe from yupitsvegan.com, I put my own spin on one of my favorites! This one is the bomb--spicy and delish!

Ingredients:

• 2 cups boiling veggie broth
• 1 3/4 cups textured vegetable protein  TVP (I bought it in bulk at Winco)
• 1/3 cup dried mushrooms (or fresh)
• 1/2 cup chopped sundried tomatoes
• 3 garlic cloves diced
• 1 small yellow onion diced
• 1/4 cup apple cider vinegar
• 3 TB tomato paste
• 2 TB low sodium soy sauce
• Olive oil
• Spices (see below)

(I also love adding in chopped black olives here--just make sure if you add both mushrooms and olives to reduce liquid a little)

Spices:

• 1/2 tsp chili powder
• 1 tsp cayenne pepper
• 2 tsp thyme
• 2 TB oregano
• 1/2 tsp allspice
• 1/4 tsp cloves
• 2 TB paprika
• 3/4 tsp fresh cracked pepper
• 1 TB coriander
• 1 1/2 TB cumin
• 1/2 tsp cinnamon

Directions:
Pour TVP in large bowl. Add chopped tomatoes, don't mix. 
Cover with boiling broth, mix, and set aside for 10 minutes.
Rehydrate mushrooms, set aside.
In separate bowl, measure out spices.
After 10 minutes, add mushrooms into TVP mixture.
Saute onion and garlic in olive oil until cooked--add in spice mixture for 30 seconds, stirring.
​Add soy sauce, vinegar, and tomato paste.
Add in TVP mixture, cooking until desired texture (should be somewhat soft).

Enjoy on tacos, burritos, salads, egg scrambles, hashes, nachos, etc!