Day 25. When you think of vegan food, I’m sure filling, hearty or even tasty aren’t the first adjectives that come to mind. Think again!
I began to dabble in vegan cooking last fall. I read several books that opened my eyes to how diverse and delicious it could be. I learned many tips and tricks to creating vegan dishes that even my meat-loving, 8-year-old daughter enjoys. Seriously, this child’s favorite meal is a rack of ribs.
Here are a couple of cookbooks that I found to be great guides for a vegan newcomer, like myself:
One of my favorite vegan products is soy chorizo. I’ve always had an affinity for the high fat, massively caloric Mexican sausage product, chorizo. I began substituting soyrizo in its place even before I was a vegetarian so that I could enjoy the flavor without so much guilt.
I compared the nutritional value in Trader Joe’s soy chorizo with chorizo sausage information I got on CalorieKing:
Soy Chorizo (70 grams): 140 Calories, 10g Fat, 700mg Sodium, 9g Protein
Sausage Chorizo (70 grams): 319 Calories, 26.8g Fat, 865mg Sodium, 16.9g Protein
I try to steer clear of processed, fake meat but it can be tricky to find hefty vegan dishes without them. When I was looking for inspiration to stuff green bell peppers, I went straight to my favorite processed wanna-be meat, soy chorizo.
I found this recipe on Veganista. We like it so much that it has earned a spot in our recipe rotation:
Soyrizo Stuffed Peppers
- 4 bell peppers
- 1 cup cooked brown rice
- 1 package soy chorizo (I like Trader Joe’s brand)
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 small tomato, chopped
- 1 cup frozen corn
- 3 Tbsp. chopped parsley
- Preheat oven to 350 degrees.
- Bring a large pot of salted water to a boil. Cut the tops off the peppers, & remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Season inside each pepper, & set aside.
- In a large skillet sauté onion over medium until tender. Add garlic & continue to sauté until fragrant. Add the tomatoes & soyrizo & cook until browned. Add parsley & cooked rice, & stir to combine. Remove from heat.
- Stuff each pepper with the soyrizo & rice mixture. Place peppers in baking dish open side up.
- Bake for 25-35 minutes, until heated through. Garnish with chopped parsley.
My husband’s comment after dinner, “Babe, you nailed it.” Yessss!
This really is a great recipe. It makes a lot of the soyrizo/rice filling so you can have an awesome burrito for lunch the next day.