As I mention on my About page, the purpose of my blog is to show new vegans, or potential vegans that a plant-based diet does NOT mean sacrificing substantial and flavorful meals. The idea of veganism has come a long way in the past few years and plant-based food products/brands have made it easier for individuals to make that decision and stick to it!
Vegan Meat Substitutes
Although you can make black bean burgers, or cauliflower “wings” at home, sometimes buying pre-made vegan meat replacements at your local grocery store (or Wholefoods) is the lazy route you want to go, not to mention the taste and texture is more realistic. Obviously, this is not the most wholesome and healthy route but it sure is helpful when starting your journey.
One of my favorite “meaty” substitutes is the Tofurkey Chorizo! And since I literally became vegan right before Chipotle added chorizo to their line-up of toppings, I quickly discovered this product and decided to make my own rice bowl to control my vegan newbie craving.
Tofurkey Chorizo – Cooking Directions
- Pour 1 tsp of olive oil on a skillet over medium heat
- Place chorizo in skillet and spread it out evenly
- Allow to cook for 4-6 minutes, depending on how crispy you like it
- Stir/flip continuously so that all sides cook evenly
Newly Vegan Me: Vegan queso?…hmmm…let’s see how this goes – tries Hot For Food Nacho Cheese – Holy shit!…VEGAN QUESO!!!
Before I had the absolute pleasure of trying this Hot For Food Nacho Cheese (or queso as I like to call it) I had only tried cashew based vegan cheeses and wasn’t too convinced with the flavor and the texture was just to thick for my taste. Of course I’ve warmed up to that style now but even still, I prefer this recipe because it is cashew-free. Instead, it is basically potato/carrot based and along with all the other ingredients below, it creates the perfect (almost too perfect) vegan queso sauce, dip, nacho cheese, etc!
Ingredients (1 1/2 Cup serving):
- 1 C peeled, cubed, cooked white potato
- 1/2 C peeled, cubed, cooked carrot
- 1/4 C sunflower oil
- 1/4 C non-dairy milk
- 2 tsp lemon juice
- 6 pickled jalapeño slices (medium spice level, if you like mild like me do 3 or 4)
- 3 tbsp pickled jalapeño liquid (1 or 2 for mild spice level)
- 1 tbsp tomato paste
- 1 1/2 tsp arrowroot flour (I sub cornstarch because it’s easier to find)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp nutritional yeast
- 1/2 tsp sea salt
- Peel, cube and boil the potatoes and carrots in pot of water for approx. 10 mins.
- Do NOT cook potatoes for too long because they will become starchy and your sauce will not be smooth
- Drain them from the boiling water and add to a high-speed blender immediately
- Add the remaining ingredients to the blender and combine until smooth
Rice Bowl Creation
Now that everything is cooked, made and ready the easy part is throwing it all in a big ass bowl (or small) and chomping down like the hungry savage you are (or at least I am lol)! Below is the complete list of ingredients I used for this meal, but as always, make it your own and experiment with other veggies or toppings and let us know what worked best for you!
Ingredients: AMOUNTS TO PREFERENCE
- White Rice
- Tofurkey Chorizo
- Canned black beans (place in small sauce pan over medium heat to warm)
- Canned corn (place in small sauce pan over medium heat to warm)
- Tomato, diced
- Crushed tortilla chips