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.
Suitable for:
vegan, gluten-free, reduced-sugar diets
Not for:
low-sodium, migraine diets
How to make soy-free vegan chorizo, aka Quinrizo
Ingredients
Quinoa
- 1 cup quinoa red, tan, or mixed (180 g)
- 1-3/4 cups vegetable stock (low-sodium) or filtered water
- 1 tomatoes medium
- 1/2 onions large, white, brown, yellow (or 1 small)
- 1 chipotle pepper canned in adobe sauce
- 3 cloves garlic
- 1 tbsp apple cider vinegar
- 1-1/2 tsp cumin (dried)
- 1 tsp smoked paprika
- 1 tsp oregano (dried)
- 3 tbsp annatto oil
Annatto oil
- 1/4 cup annatto seeds
- 3/4 cup olive oil (extra virgin)
Instructions
Quinoa
- Rinse the quinoa and drain well. Add the quinoa and water or broth to a medium saucepan with a lid, cover, and bring to a boil. Turn down the heat to low and cook for 15 minutes. Let sit with the lid on at least 10 minutes, then fluff with a fork. Quinoa should be on the dry side.
- Wash, core, and quarter the tomato, removing the seeds and goo inside. Add to the bowl of a food processor.
- Cut the onion in half through the stem, then peel off the skin. Cut the onion into chunks and add to the food processor.
- Peel the garlic cloves and add them to the food processor with the chipotle pepper, vinegar, and spices. Process until a fairly smooth mixture.
- Add the cooked, fluffed quinoa to a large mixing bowl, then pour over the annatto oil and stir until completely coated. Add the mixture from the food processor and mix completely. Cover and refrigerate at least 30 minutes or overnight.
- Heat 1 T. (15 ml) olive oil in a large nonstick saucepan or cast iron frying pan on medium heat, then add the mixture and cook for 15 minutes, stirring every few minutes to keep it from sticking. Once cooked, you can use the mixture as chorizo in any recipe calling for it.
Annatto oil
- Put the seeds in a heavy plastic zip bag, close the bag, and crush with a rolling pin. Add to the oil in a small saucepan. Warm the oil over low heat for 10 minutes. Turn off the heat and let sit for 30 minutes.
- Strain the oil into a clean glass jar using a fine mesh strainer or cheesecloth. Store in the refrigerator.
Notes
- 204 calories
- 9 g fat
- 1 g saturated fat
- 5 g monounsaturated fat
- 1 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 276 mg sodium
- 247 mg potassium
- 28 g carbohydrate
- 5 g fiber
- 4 g sugars
- 5 g protein
- 5 Weight Watchers Points Plus
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Mexican fried rice
Street tacos
If I don’t have annatto seeds, I read I could use a combo of paprika and turmeric. Do you know how much I’d add to the Evvo?
I would try 1 teaspoon of turmeric and another 2 teaspoons smoked paprika (for a total of 1 tablespoon) in place of the annatto oil, using the same amount of olive oil as indicated in the main recipe. Let me know how it turns out!
Hi! When you have the measurement 1-3/4 cup, does that mean 1 & 3/4 cup? This recipe looks awesome, I’m just a little confused. Thanks!!
Yes, Heather, any time it says 1-3/4 C. that means 1 and 3/4 cups. Sorry for any confusion.
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Um, you are a genius! How crucial is the annatto oil to the recipe? I don’t know if that’s something I would make.
Oh, shucks. Thanks! You could certainly make it without the annatto oil but it won’t have the right chorizo color and the oil does add some subtle flavor that also helps it feel reasonably authentic.
This is such a neat idea! I bet it’s really tasty.
Thanks Amanda. It is indeed really tasty.
I found a recipe the other day calling for the TJ soyrizo that I wanted to try but, of course, living in Cairo, my nearest Trader Joe’s is pretty far away. I sent the link to my daughter off at university and she and her roommates did make it and declared it good. Since I have annatto seeds in my spice rack and chipotles and quinoa in my cupboard ( I travel with some odd things in my luggage!) now I can give it a try. Thanks so much for sharing.
So ingenious Stephanie! Can’t wait to try this.
I will have to make this as I have been looking for recipes to get me back into the swing of Veggie Cooking and Meatless Mondays. Thanks!
Oooh, this sounds really good, and I have a vegan friend who I bet would LOVE this!
Thanks Allison. I have a few more recipes coming up to use it if you (or she) decides to make a batch.
This sounds fabulous–I’ve been dying to try chorizo for ages! Thanks, Stephanie!
So glad I could open the chorizo door for you!