I absolutely LOVE soy chorizo, especially the Trader Joe’s brand (which is made from non-GMO soybeans). It’s quick, spicy, and super versatile. However, lots of people don’t eat soy, and TVP (texturized vegetable protein) isn’t an “unprocessed” food. So I have been playing with the idea of using quinoa instead of TVP, making this both soy-free and unprocessed. It is Husband Tested and Approved!
This recipe requires a couple of steps, so it’s not super quick. However, it does make 3 cups of finished Quinrizo, which you can use in a variety of recipes or freeze for later. You have to make annatto-infused olive oil, which gives it that signature chorizo color and flavor. The other key ingredient is a chipotle chile canned in adobe sauce. Read the labels on these, which are found in the Mexican aisle of most large grocery stores. Some contain stuff you don’t want, like soybean oil (GMO) or wheat flour. The La Morena brand had the fewest ingredients of the three in my store. Since you only use one of these smoky, spicy peppers, I suggest freezing the rest on a sheet of waxed paper. After they are frozen, roll them up and pop them into a plastic bag or container; pull one out of the freezer when you need it.
vegan, gluten-free, reduced-sugar diets
low-sodium, migraine diets
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Wednesday essays, and Friday giveaways (when available.)
If you can’t find annatto seeds, you can order them here: