Quick & Easy Vegan Soy-rizo Skillet

One pot dinners are truly a valuable asset to any college student. Not only is it easy to pop everything in one pan without much prep time, but it also cuts down on everyone's least favorite part of cooking: doing dishes! 

This recipe only really requires one staple ingredient: Trader Joe's Soy Chorizo (aka "soy-rizo"). You can find it with their tofu and tempeh selection; it costs about $2.29 per package. Although it has a very smoky, rich, and spicy flavor, it does have a very high sodium content. If you're looking for a low sodium option, you can consider adding rehydrated textured vegetable protein (TVP) and seasoning with cayenne, cumin, coriander, and other southwestern spices. Crumbled tofu or tempeh might also be an option, but you won't have the same texture you would if you use TVP. Some brands also make ground beef crumble (like Meatless Farm, which I used for this vegan sweet potato nacho recipe); this can be a good substitute if you eat alternative meats. Simply cook according to package instructions and add some southwestern spices. 

You can eat this recipe in a bowl, with fresh salad greens, or as a taco/nacho filling! It stores remarkably well in the fridge so it's a good option to pack for a busy day on campus. You can also upgrade this recipe by using it as a filler for stuffed peppers! If you don't have access to whole-grain couscous (I just use couscous because I have a lot of it in my pantry that I need to get rid of), you can substitute cooked rice, barley, or quinoa. These whole grains make for a very filling and very satisfying meal. 

Vegan Soy-rizo Skillet

• Prep Time:5 mins
• Cook Time:15 mins
• Total Time:20 mins
• Servings:4
• Easy

Ingredients

• 1 package Trader Joe's Soy Chorizo
• 1 1/2 cup cooked whole-wheat couscous or quinoa
• 2 medium bell peppers sliced
• 1 yellow onion chopped
• 8 oz. baby bella mushrooms chopped
• 1/2 cup frozen corn
• 15 oz. canned black beans drained and rinsed.
• 2 cloves garlic minced.
• 1 tbsp. olive oil
• Hot sauce to taste
• Salsa to taste
• Guacamole to taste

• Step 1

  In medium-sized fry pan at medium-high heat, combine onion, garlic, and olive oil. Cook 2-3 minutes or until fragrant. Add bell peppers and continue cooking.

  

• Step 2

  After bell peppers have been cooking for 3 minutes, add frozen corn. Stir to incorporate and let heat. Add mushrooms and black beans. Cook for another 5 minutes; the mushrooms will begin to soften.

  

• Step 3

  Add soy chorizo (let fall out of plastic casing into pan). It should have a crumbly texture to it. Break apart and stir into veggie mix.

  

• Step 4

  Cook soy-rizo and veggies for 4-5 minutes. Add cooked couscous to pan and stir to incorporate. Simmer for 2-3 more minutes.

  

• Step 5

  Serve warm with salsa, guacamole, and hot sauce.