Breakfast Veggie Chorizo




From my favourite cookbook, Vegan with a Vengeance.

Preparation time: 

5 minutes


2 tablespoons olive oil
1 onion (medium sized, finely chopped)
3 cloves garlic (minced)
1 teaspoon salt
2 teaspoons coriander seed (crushed)
2 teaspoons cumin seed (crushed)
2 teaspoons fennel seed (crushed)
2 tablespoons ancho chile powder
1 teaspoon oregano (dried)
1 tablespoon sugar
3 cups water
1 cup textured vegetable protein (TVP)
2 bay leaves
1 cinnamon stick
3 tablespoons tomato paste
  black pepper (freshly ground, to taste)


Preheat medium-size saucepan for a minute or so, add the oil and onions and saute for 3 minutes. Add the garlic and saute for another 30 seconds; add the salt, sugar and spices; saute another 2 minutes. Add water, TVP, bay leaves, cinnamon stick, and tomato paste, coverand bring to a boil. Lower heat and simmer for 10 more minutes. Uncover and remove the cinnamon stick; cook for 5 minutes more, uncovered, until most of the water has been absorbed and reduced. Add freshly ground pepper to taste. You can serve immediately but it's good to allow it to set for 20 minutes or so to let the TVP absorb all the flavours.


submitted by Amanda, cookbook: Vegan with a Vengeance.

Recipe Categories: 

Visit our affiliate partner

UK Yankee is a resource and community for expatriate Americans living in or planning to move to the UK, established in 1999. Please join the discussions in our friendly expat community.