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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Vegetarian Chorizo

Source: dLife

A vegetarian version of classic Mexican sausage.

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 5.1 Fat, 0.8 Vegetables, 0.3 Meat, 0.6 Starch, 1.6 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

0.75
0 3/4 tsp coriander seeds 0.75
0 3/4 tsp cumin seeds 1.5
1 1/2 each Chili Peppers, ancho, dried 2.0
2 cup vegetarian protein crumbles 2.0
2 each eggs 2.0
2 tbsp cider vinegar 2.0
2 each medium garlic cloves 2.0
2 tbsp paprika 1.5
1 1/2 tsp oregano leaves 0.5
0 1/2 tsp salt 1.0
1 each cooking spray 6.0
6 tbsp sour cream 6.0
6 tbsp Salsa

Directions

In large frying pan, over medium heat, toast coriander and cumin seeds, stirring occasionally.
Remove seeds from pan, set aside.
In same pan, cook chili 1 - 2 minutes, turning a few times. Remove chili from pan, remove and discard stem, veins, and seeds.
Slice chili into small pieces.
In mixing bowl, combine vegetable protein crumbles, seeds, chili, eggs, vinegar, garlic, paprika, oregano, and salt.
Shape mixture into 6 patties, set aside on wax paper.
Coat frying pan with cooking spray, heat over medium.
Reduce heat to medium-low, place patties in pan and cook 3 - 4 minutes per side.
Serve warm with sour cream and salsa.