Vegetarian Chorizo (Mexican Sausage) with TVP

TVP, or Textured Vegetable Protein, is very bland, and lends itself to marinating in a spice mix. Properly cooked, it has a texture similar to ground beef.

This is a flavorful substitute for the Mexican hot pork sausage. It works well with vegetables and rice. It also works well with scrambled eggs or tofu.

I like to grind my own chilis for best flavor. If you want, you can substitute ground chilis or chili powder.

1 cup TVP, reconstituted with boiling water.

2 ancho chilis, seeded
2 guajillo chilis, seeded
1 tsp oregano, preferably Mexican
1 tsp cumin
1 tsp salt or to taste
1/4 tsp cloves

3 tbsp olive oil
3 tbsp vinegar
1 small onion, very finely diced
2-4 cloves garlic, finely diced or pressed

Reconstitute the TVP with boiling water to cover, let sit, then squeeze out excess water.

Grind all the dry spices (I use a coffee grinder dedicated to spices). Thoroughly mix the TVP with the spices and other ingredients. Marinate refrigerated at least a few hours - overnight is better.

Use the TVP chorizo as a meat substitute in vegetable or rice dishes. For best flavor, add the TVP near the beginning of sauteing, so that is has a chance to slowly cook in oil for a bit.

Low Budget Vegetarian - Recipes

Vegetarian Chorizo (Mexican Sausage) with TVP