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Vegetarian Chorizo
Source: dLife

A vegetarian version of classic Mexican sausage.

Rating:
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 193.9
Total Carbs 15.6 g
Dietary Fiber 7.3 g
Sugars 6.4 g
Total Fat 5.1 g
Saturated Fat 2.4 g
Unsaturated Fat 0.6 g
Potassium 977.7 mg
Protein 19.5 g
Sodium 119.1 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1/2 Meat , 1 Starch , 2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

0 3/4 tsp  coriander seeds
0 3/4 tsp  cumin seeds
1 1/2 each  Chili Peppers, ancho, dried
2 cup  vegetarian protein crumbles
2 each  eggs
2 tbsp  cider vinegar
2 each  medium garlic cloves
2 tbsp  paprika
1 1/2 tsp  oregano leaves
0 1/2 tsp  salt
1 each  cooking spray
6 tbsp  sour cream
6 tbsp  Salsa
Directions
  1. In large frying pan, over medium heat, toast coriander and cumin seeds, stirring occasionally.
  2. Remove seeds from pan, set aside.
  3. In same pan, cook chili 1 - 2 minutes, turning a few times. Remove chili from pan, remove and discard stem, veins, and seeds.
  4. Slice chili into small pieces.
  5. In mixing bowl, combine vegetable protein crumbles, seeds, chili, eggs, vinegar, garlic, paprika, oregano, and salt.
  6. Shape mixture into 6 patties, set aside on wax paper.
  7. Coat frying pan with cooking spray, heat over medium.
  8. Reduce heat to medium-low, place patties in pan and cook 3 - 4 minutes per side.
  9. Serve warm with sour cream and salsa.

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