Guys! Here’s the first completely vegan recipe I attempted to make!! This was after our trip to Whole Foods and subsequently Trader Joe’s (Which has a ton of great stuff) so of course we went nuts and bought everything vegan we could find. For this particular recipe, it was perfect because we bought a Soy-Chorizo. Now, for those who eat meat, this probably sounds a little gross. I don’t think I’ve ever had regular chorizo, but this was SO good. It was a little spicy and still had a sausage-type texture; GREAT flavor. I actually adapted a non-vegan recipe and made it my own with our fun new ingredients. Here’s what you’ll need:
1/2 lb. soy chorizo sausage (make sure to remove the casings)
1 tbsp EVOO
2 c. chopped Swiss Chard
2 garlic cloves, minced
32 oz. can crushed tomatoes
1 tbsp tomato paste
1/2 tsp crushed red pepper flakes (obvi)
Freshly ground black pepper
1 lb. bucatini (you could really use any type of pasta – I had regular spaghetti on hand so I used that)
1/4 c. fresh parsley (just use dried parsley!)
First, heat a large skillet over medium heat with 1 tsp of olive oil and the chorizo (again, make sure to take it OUT of the casing). Cook about 10 minutes; Now, this will vary depending on your stove & pan because it’s not actual meat, therefore it doesn’t need to cook as long. I cooked it enough to heat it all the way through; it will simmer with the rest of your sauce anyway.
While your sauce is cooking through, start to cook your pasta according to the directions. Add the pasta to the sauce, toss well and enjoy! If the sauce is too thick, just add some pasta water to thin it out. Top with parsley and cheese (if you can find some yummy vegan cheese – i recommend trying to find Diaya blocks or Chao slices – seriously tastes better than normal cheese!)
This was a great first recipe! Again, I’ve never had regular chorizo so I wasn’t exactly sure what to expect, but I was not disappointed. It was spicy and added great ‘meatiness’ to the sauce, much like a normal sausage would. I would definitely like to try to make this again and experiment with different flavors – a wine sauce perhaps? Super happy with how it turned out.