Tasty Vegan Cooking (not an oxymoron)

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:

Veganomicon: The Ultimate Vegan Cookbook
Skinny Bitch: Ultimate Everyday Cookbook









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 find it tastes very similar to the real deal, especially when sauteed with onion, bell peppers and/or garlic.

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
  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. Stuff each pepper with the soyrizo & rice mixture. Place peppers in baking dish open side up.
  5. Bake for 25-35 minutes, until heated through. Garnish with chopped parsley.
Soy chorizo & rice filling

Ready for the oven

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.





7 thoughts on “Tasty Vegan Cooking (not an oxymoron)

  1. ed January 30, 2012 / 8:40 pm

    my brother in law gave me a recipe for seitan tacos that looks delish.

    • Joy January 31, 2012 / 3:06 pm

      Ohhh, I’ve used a seitan a couple of times. Try it out and let me know how it is!

    • Joy January 31, 2012 / 3:07 pm

      Yes it was.

      Hi Mark!

  2. Shawnn Casagrande January 31, 2012 / 3:39 pm

    Do you eat the bell pepper with it? Or does it just give flavor? And it’s just the bowl?

    • Joy January 31, 2012 / 4:11 pm

      The bell pepper is essentially a “bowl” but you eat the whole thing. The bell pepper is soft after it’s cooked and pairs really well with the filling.

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