Chorizo is a fermented, cured smoked sausage with its deep red color coming from dried, smoked red pepper. The meat often contains the parts of the animal that I don’t like to think about, so I like this vegan alternative. You can serve this with rice or quinoa and a salad. This chorizo is gluten free and quite spicy.
This is a very healthy, low calorie vegan, cruelty free dish that freezes beautifully. It is even better the next day, so take a little bowl to work for lunch. It won’t make you sleepy an hour after eating it either.
Here is a vegan recipe for you to finish off your healthy meal, Vegan Chia Oatmeal Breakfast Scone With Strawberries.
How to cook perfect quinoa: Boil 1 1/2 cups of water in a pan and add rinsed quinoa to the pan, put the lid on and turn off the heat. After 20 minutes, stir the quinoa to fluff it up and you will have perfect quinoa every time.
How to cook perfect Basmati Rice: Put 1/1/2 cups of water in a pan and gently boil for 20 minutes with the lid on.
- Knob of Butter
- 1 Onion
- 4 Cloves Garlic
- 1 Cup Quinoa - Cooked
- I package of Soy Chorizo (trader joes)
- 3 Large Zucchini
- Splash Olive oil
- Favorite Herb of Choice ( oregano, basil, paprika, chili powder)
- 3 Cups Marinara Sauce - Click for Home made recipe
- Freshly ground Salt and Black Pepper
- Melt butter in a skillet and cook onion and garlic for 5 minutes, until brown.
- Add chorizo sausage and marinara and cook for a few minutes.
- Put zucchini in a bowl and add a little olive oil, spice or herb of choice and seasoning and mix.
- In an oven proof dish, layer Zucchini then onion and then the sausage.
- Bake slowly at 300F for 30-40 minutes, or 20 minutes on 350F. Tomato is rich and sweet and I like to cook it slowly to draw out all the flavors.
Knob of Butter
1 Onion
4 Cloves Garlic
1 Cup Quinoa – Cooked
I package of Soy Chorizo (trader joes)
3 Large Zucchini
Splash Olive oil
Favorite Herb of Choice ( oregano, basil, paprika, chili powder)
3 Cups Marinara Sauce – Click for Home made recipe
Freshly ground Salt and Black Pepper
Melt butter in a skillet and cook onion and garlic for 5 minutes, until brown.
Add chorizo sausage and marinara and cook for a few minutes.
Put zucchini in a bowl and add a little olive oil, spice or herb of choice and seasoning and mix.
In an oven proof dish, layer Zucchini then onion and then the sausage.
Bake slowly at 300F for 30-40 minutes, or 20 minutes on 350F. Tomato is rich and sweet and I like to cook it slowly to draw out all the flavors.
