Vegan Recipe – Soy Chorizo Skillet

I realize that have been sorely behind on my posts of vegan recipes that I have tried.  I haven’t had much time or need to cook recently, but here’s a simple recipe that I adapted from my husband’s breakfast skillet recipe.

Action shot – you can see the steam coming off of it!

Funny enough, he’s the Mexican one, but I like things a lot spicier than he does.  I would say that this recipe comes out to medium spiciness.  If you like medium strength salsa, you will probably like it.  Feel free to adjust it to your tastes.

INGREDIENTS:

• 2 russet potatoes
• Olive oil – enough to coat the bottom of the pan
• About 1/3 of a bell pepper, chopped
• 2 handfuls of baby spinach (I only used one, but it shrinks a lot, so a second handful would have been good)
• About 1/3 of a package of soy chorizo (a textured vegetable protein with Mexican spices)
• 1/4 cup of chunky salsa (I used Trader Joe’s chunky salsa)
• A sprinkling of Chef Merito Chicken Seasoning, which is actually vegan (I purchase this at the local Vallarta Supermarket, found only in California, but any Mexican market would likely have it)

DIRECTIONS:

1. Add oil to the pan and let it heat up while you peel and cube the potatoes.
2. Add potatoes to the pan and stir.
3. Sprinkle Chicken Seasoning over potatoes, stir them so that all potatoes get a golden tint.  You don’t want more than that because the seasoning is pretty salty.
4. Add chopped bell pepper.
5. Toss spinach in skillet and stir.
6. Taste-test a piece of potato.  If it is soft, mix in the chorizo and salsa, if it is still firm, let it cook a while longer.
7. Wait for chorizo and salsa to warm up to the temperature of the potatoes, then serve.

This makes a delicious, slightly spicy breakfast that is great in a bowl with a glass of orange juice.  I would imagine that it would also be great wrapped in a tortilla.

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