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Vegan
Ingredients 0/8
Why This Dish Is A Crowd Favorite
This recipe is full of bold, smoky flavors that satisfy your craving for something hearty and delicious. It’s a great plant-based alternative that doesn’t compromise on taste. Plus, it comes together quickly, making it perfect for busy weeknights.
Helpful Cooking Tips
- Use a non-stick skillet to prevent the soy chorizo from sticking and burning.
- Cook the mixture over medium heat to let the spices bloom without drying it out.
- Stir frequently to break up any clumps and ensure even cooking.
- Cook the mixture over medium heat to let the spices bloom without drying it out.
- Stir frequently to break up any clumps and ensure even cooking.
Directions
Heat some oil in a skillet over medium-high heat. Toss in the chorizo and cook it until it starts to brown, which should take about 5 minutes. Next, add the bell peppers and onion, cooking them until they’re just a bit soft but still have a good crunch—around another 5 minutes. Pour in the water and sprinkle in the taco seasoning, stirring everything together until the water starts to bubble. Turn the heat down to medium and let the mixture simmer for 3 to 4 minutes so the water can reduce a bit. Finally, stir in the hot sauce and paprika, then give it one last mix before serving.
Serving Ideas For Every Meal
Serve with warm tortillas, fresh salsa, and a squeeze of lime for a classic taco experience. It also pairs well with avocado slices, shredded lettuce, and a dollop of sour cream or vegan yogurt for added creaminess.
Storage Advice
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of water if it feels too dry. This mix can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
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