Alright, this was a long time coming! Back in September 2013, I was craving the Trader Joe’s Soy Chorizo and couldn’t get to a TJ’s. So I found the ingredients list for inspiration, and figured out how to make a copycat version myself. The results were completely delicious and I shared the homemade soyrizo recipe on this site. Since then it has continued to be a popular post. (And while we’re talking about copycat recipes, have you tried my copycat Chipotle Sofritas yet?)
I always felt a little guilty about that, though. You see, the recipe itself is fine – the instructions were correct and reliable – but the procedure for making the soyrizo was unnecessarily complicated and weird (have you ever seen the word ‘pseudobroth’ before?), and I didn’t have a single large/clear/helpful picture of the soyrizo itself. So in the back of my mind I’ve really been wanting to remake it and provide you with streamlined instructions and better photographs.
Then, I caught wind that the Trader Joe’s soyrizo has supposedly been discontinued (yes, Reddit is my official source). I was thinking about how I hadn’t seen it at my local TJ’s lately and did a quick search, which led me to that thread. So I knew that it really was time to make the at-home version again.
Update 4/3/14: A reader let me know that soyrizo is back in some Trader Joe’s stores, but now contains milk as an ingredient =/. I will continue to keep an eye out for the latest soy chorizo news and always update it here. But in the meantime, there’s now even more of a reason to make it homemade!
Update 6/2/14: Good news! It looks like the Trader Joe’s soyrizo recipe was revamped again, and it has returned to being vegan. You can still save money by making your own soy chorizo, though!
I’m still not gonna be nominated for a photography award anytime soon, but at least I have a better camera and lighting setup now, so I hope these new pictures are more helpful. And I KNOW that this updated recipe is much easier to read, and follow. Plus, I made exact measurements of my spices this time around so that you have a better starting point for those. To make your homemade soyrizo, you’ll need Textured Vegetable Protein (TVP), a soy product. Everything else is basically pantry staples.
So here it is. The streamlined, delicious-as-ever homemade soyrizo recipe. I hope that you’ll give it a try 🙂
- ¼ c. sundried tomatoes (drained if packed, see notes)
- 1 and ¾ c. TVP (textured vegetable protein, see notes)
- 2 c. boiling hot vegetable broth
- (optional) ¼ c. plain black olives, finely chopped (measure before chopping)
- ¼ c. red wine vinegar
- 3 tb. tomato paste
- 3 tb. Bragg's liquid aminos (see notes)
- ½ large white or yellow onion, minced
- 3 cloves garlic, minced
- ½ tb. olive oil
- 1 tsp. cayenne pepper
- ¼ tsp. ancho chili powder (or ½ tsp. regular chili powder)
- 2 tsp. dried thyme
- 2 tb. dried oregano
- ½ tsp. ground allspice
- ¼ tsp. ground cloves
- 2 tb. smoked paprika
- ½ tb. ground black pepper
- 1 tb. ground coriander
- 1 and ½ tb. ground cumin
- ½ tsp. ground cinnamon
- In a large bowl, add the TVP, as well as the sundried tomatoes if they need to be rehydrated (see notes). Don't stir them together. Pour the boiling hot vegetable broth onto the mixture and let sit for at least 10 minutes to rehydrated.
- If rehydrating the tomatoes, remove them now, finely chop them, and return them to the bowl.
- Add the olives if using, red wine vinegar, tomato paste, liquid aminos, onion, garlic, and all of the spices. Stir well, taste for seasoning and adjust to your preference.
- Add the olive oil to a large skillet or saucepan over medium heat, until it is shimmering. Add the entire bowl of soyrizo mixture to the pan and stir well.
- Cook over medium heat, stirring frequently, for about 5 minutes or until excess liquid is cooked off.
- Enjoy on tacos, on pizza, as a dip, in chili, or in any other way you please!
UPDATE: A reader pointed out that you can get TVP for a lower price in the bulk bins at Whole Foods or other natural grocers.
I use a brand of sundried tomatoes that comes in an airtight package and isn't packed in any water or oil. Thus, they need to be rehydrated along with the TVP - I just added them to the same bowl and then after they soaked, I spooned them out to chop them up, then put them back in. If yours are packed in liquid or oil you might not need to rehydrate them at all, but you can still add them at the same time.
You can use soy sauce or tamari instead of the Bragg's liquid aminos. Start with half the amount and taste for saltiness before adding the rest.
Olives are optional but I do love them in this and they have a surprisingly "meaty" texture.