Spicy soy chorizo, veggies, and black-eyed peas with a zesty sauce. A Cooking Light recipe renovation, now vegan and gluten-free.
The renovation: I substituted soy chorizo for turkey andouille sausage, omitted the eggs, and used vegan Worcestershire sauce. If you can’t find vegan and gluten-free Worcestershire sauce, try adding tamari instead. If you eat eggs, this would be great topped with a soft-cooked egg as in the original recipe. See below for suggestions on reducing the sodium. You can also use my quinrizo in this recipe.
vegan, gluten-free, reduced-sugar diets
low-sodium or 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, Tuesday reviews, Wednesday essays, Thursday how-to’s, and Friday giveaways (when available).
This Worcestershire sauce is vegan but not gluten-free: