Tag Archives: Soyrizo

Meatless Monday: Queso Fundido Con Soyrizo

Forbidden Rice Blog | Meatless Monday: Queso Fundido Con Soyrizo

The first time I saw queso fundido on a menu, I thought it was nearly too good to be true. A dish filled with melty cheese whose only purpose is to be eaten? It’s the stuff dreams are made of. It’s also one of my weaknesses and I can’t/won’t apologize!

The first time I made queso fundido, I loaded it up with freshly roasted poblano peppers and we demolished the entire thing in one sitting with a bunch of tortilla chips. The poblanos had a subtle smokiness without being overly spicy.

This queso is layered with nicely spicy vegetarian chorizo. There are numerous brands of soy chorizo, but my preference is actually Trader Joe’s brand. You can eat the queso with warm corn tortillas or use tortilla chips to enjoy it as a warm, cheesy dip. (Really if you’re feeling more keen on eating it by the spoonful, I wouldn’t thwart your endeavors.)

Forbidden Rice Blog | Meatless Monday: Queso Fundido Con Soyrizo

Meatless Monday: Queso Fundido Con Soyrizo

Serves 6-8 people.

1 tablespoon olive oil
1/2 a large onion, diced
12 ounces Soyrizo
1 7-ounce can diced green chiles
8 ounces monterey jack cheese, shredded
16 ounces mozzarella cheese, shredded
1/2 cup fresh cilantro, chopped
2 large roma tomatoes, diced

Forbidden Rice Blog | Meatless Monday: Queso Fundido Con Soyrizo


Preheat your oven to 350 degrees F. Heat the oil in a 10-inch cast iron pan over medium-high heat. Add the diced onion and sauté just until the onion soften and becomes fragrant. Crumble in the soyrizo and cook, occasionally stirring, until the soyrizo browns (8-10 minutes). Add in the green chiles and sauté for an additional minute or so.

Scoop out half of the soyrizo mixture and place in a small bowl until needed. Sprinkle on half of the cheese over the remaining soyrizo that’s in the pan. Layer on the soyrizo that you removed, over this layer of cheese, followed by the remaining shredded cheese.

Bake for 15-20 minutes, until bubbly and golden brown on top. Sprinkle on the diced tomato and cilantro, then serve immediately, with warm tortillas or chips.

Forbidden Rice Blog | Meatless Monday: Queso Fundido Con Soyrizo

Meatless Monday: Vegetarian Posole with Roasted Peppers, Pinto Beans and Soyrizo


I suppose if you cook every day, it’s bound to happen.  I wonder if even the most illustrious chefs experience cooking burnout. Lately I’ve felt as though everything in my kitchen is some variation of just a few standby dishes and frankly, my tastebuds are tired of eating the same damn things.

When I find myself feeling this way, stuck in some cooking rut, my favorite way to get out is to challenge myself. I browse through numerous cookbooks, food blogs, and brainstorm recipes that I can concoct, play with, and experiment with to come up with non-boring food that my family will still enjoy eating.

The following soup was born out of all the above places.  It’s “Mexican food” but not (those terms carry a lot of value in our house!). It’s soup, it has never before made an appearance in my kitchen. It’s filling, warm, spicy without being overwhelming. We ate the entire pot in two days — which, when it comes to soup around this house — also means good things.


Vegetarian Posole with Roasted Peppers, Pinto Beans and Soyrizo

Serves 8-10 folks (yields about 6 hearty quarts of soup)

3 anaheim peppers
3 poblano peppers
10 large roma tomatoes, halved *
3 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 12-ounce tube of Soyrizo
1 medium zucchini, diced
1 25-ounce can of hominy, rinsed and drained
3 cups pinto beans, cooked
1 large carrot, peeled and diced
1 bay leaf
2 tablespoons dried oregano
1 tablespoon ground cumin
2 teaspoons sea salt
2 teaspoons ground coriander
1/4-1 teaspoon ground chipotle pepper
5-6 cups No-Chicken or vegetable broth
the juice from 1 large lime
3/4 cup chopped fresh cilantro

  • If you don’t want to roast your own tomatoes, use can use canned diced tomatoes (one 28-ounce can). I prefer the fire-roasted type.



Roast the peppers: If you have a gas stove, this is easily done by toasting the peppers over an open flame (on high), using tongs to turn the peppers constantly. Once the peppers are nicely blackened on all sides, place in a bowl and then tightly cover the bowl with plastic wrap. The trapped steam will soften the peppers and loosen their skins. After 15 minutes, pull the stems and seeds out of each pepper. Pull the skins off the pepper. You can also use a paper towel to rub off the loosened skins.

If you are using an oven, turn it on to the broiler setting. Brush each pepper with 1-2 teaspoons of vegetable, sunflower, or another high-smoke point oil. Arrange the peppers on a baking sheet, then place the sheet on the highest rack in your oven. Keeping a close eye on the peppers, remove them once dark, blackened spots appear. As with stove-top roasted peppers, place in a bowl and cover for 15 minutes. Remove the skin and seeds.

Dice the roasted peppers into small bite-sized pieces.


Roast the tomatoes: Move an oven rack to the highest position in the oven and turn on your broiler. Gently squeeze each halved tomato, releasing some of the gelatinous seeds and juices. Line a large sheet pan with raised sides, with foil. Place each halved tomato cut-side down.

Broil the tomatoes until the skins are blistered and slightly blackened. Rotate the pan a few times for even roasting. This should take 5-10 minutes. Let the tomatoes sit until cool enough to handle and then peel the skins off. Dice each tomato half into four chunks.


Prepare the soup: In a large stock pot, heat the oil over medium-high heat. Add the diced onions and saute until translucent. Add the minced garlic and Soyrizo. Cook until the Soyrizo starts to brown (5 minutes or so). Add the diced roasted peppers, stirring to combine everything. Cook for 2-3 minutes.


Add the zucchini, hominy, beans, carrots, bay leaf, oregano, cumin, salt, coriander,  and chipotle pepper. Stir well. Add the broth, again stirring to mix everything together. Reduce the heat to low and simmer, uncovered for 45 minutes – 1 hour (longer if you want!).

Right before you’re ready to serve the soup, stir in the lime juice and chopped cilantro. This soup is particularly delicious when served with warm corn tortillas, sour cream, chopped cilantro, lime, and/or shredded cheddar cheese.



Vegetarian Soyrizo Hash with Baked Eggs and Ricotta


In the last six years, the amount of meat that goes into my diet has drastically shifted. Truth is, I enjoy learning about plant based proteins and nutrients… in a very nerdy way, which has included reading about the ways vegetables break down when consumed and countless hours spent finding recipes to experiment with. I rarely find myself missing meat from meals. True, sometimes I get a ridiculous craving for chicken, wanting it in a burrito, fried, cooked to fine sticky buffalo wing perfection, or perhaps thrown into a sandwich. But seitan readily cures that craving nearly instantaneously.

The other craving I get when it comes to animal flesh (or parts – ergh) is spicy chorizo sausage. In the world of fake meats and vegetarianized versions of meat products, smoky spiciness is hard to come by. Field Roast‘s version of chorizo has long been my go-to vegetarian alternative for spiciness. However, we recently discovered Trader Joe’s version of soy chorizo. At $1.99, this is the sole ingredient that goes on my NEED! grocery list whenever we stop at TJ’s. It’s spicy, flavorful, the texture is meat-like. I’m not even going to tell you how amazing it is in an egg sandwich with monterey jack cheese. (Really.) If the Field Roast variety is what you have available, feel free to use it. It certainly won’t disappoint! Just crumble it up in the recipe. El Burrito Soyrizo is also pretty readily available (check the freezer section, too).

We recently decided to have locally harvested organic chicken eggs delivered. In this part of Southern Oregon, that isn’t difficult to come by… if fresh eggs are available to you, they make all the difference. The yolks are richer tasting, beautifully dark golden in color. I was told that these particular hens were excellent foragers and the woman delivering the eggs was certainly proud of them, which was encouraging as well.

This hash is spicy, filling, delectable… I prefer still-runny yolks, which add great flavor to the potatoes and help to balance out the peppery chorizo. And the ricotta? It lends a delicate creaminess and also mellows out the spice. Breakfast or dinner, you can eat this for whatever meal sounds good. (I prefer breakfast-for-dinner.)


Vegetarian Soyrizo Hash with Baked Eggs and Ricotta

Serves 2 people


4 cups diced fingerling potatoes (I used Klamath Basin’s Medley)
2 tbsp. olive oil
2 large sprigs fresh rosemary

3 tbsp. olive oil
1 small onion, diced
4 cloves garlic, minced
2 tbsp. fresh rosemary, minced
2 tbsp. fresh oregano, minced
1 tbsp. fresh parsley, minced
6 oz. Soy Chorizo sausage (I enjoy Trader Joe’s variety)
¼ cup whole milk ricotta cheese
4 eggs
salt and pepper



Fill a large pot with water. Generously add salt, two tablespoons olive oil, the two sprigs of fresh rosemary, and the diced potatoes. Bring to a boil, then cook until the potatoes are just fork-tender (12-15 minutes). Drain the potatoes in a colander, then remove the rosemary sprigs.

Preheat your oven to 375°F. In a 11-inch cast iron skillet, heat the remaining three tablespoons of oil. Add the onion, garlic, rosemary, oregano, and parsley. Cook over medium-high heat until the onion is translucent (5-7 minutes).

Add the soy chorizo, stirring to mix everything together. Cook, occasionally stirring, until the chorizo begins crisping up and turning golden brown. Add the potatoes to the mixture, stirring to evenly distribute everything. Continue cooking, periodically stirring everything around. Taste, then add salt and pepper to your liking.


Use a spoon to make four shallow wells in the potato mixture, evenly spacing them apart. Crack an egg into each well. Crumbled the ricotta cheese all over the top of the skillet (on top of the eggs is okay, too).

Bake for 12-15 minutes, until the egg whites are cooked (no longer watery-looking) and the yolks are done to your liking. Sprinkle with fresh ground black pepper and salt, then serve while still hot.


Fusilli with Spicy Tomato Garlic Basil Sauce, Soyrizo, and Tempeh “Chicken”

I think I could easily eat pasta once a day. Unfortunately, Craig probably isn’t too keen on that idea. I’ve learned that if I tell him I’m making some kind of pasta, he doesn’t usually think that’s a tasty-sounding, appetizing, meal idea. So! I don’t say a word when I start cooking up some pasta-related dinner. I just start cooking. Only because 99% of the time, he loves the outcome (or says he does, haha). So that’s how this recipe came into being last night… Dun-dun-dunnnnn!

There’s a bar/restaurant in town The Mister used to play music at weekly. We’d have dinner there and nearly every week I’d order the same thing: a pasta dish with a basic ingredient list of any pasta on hand, fresh basil, tomatoes, parmesan cheese, lots of garlic, cream, red chili flakes, chorizo or andouille sausage, chicken, and prawns. Some nights it was absolutely dynamite. Many other times it was so-so. On occasion I wished I had simply cooked something at home. It got to the point where I could tell who was working in the kitchen, simply based on the deliciousness of my pasta. I started playing with various ingredients and recipes at home, trying to get close to how the dish was prepared on nights I finished every bite. I’ve gotten my own recipe down to my liking — minus the chicken, sausage, and prawns, as I don’t cook meat (aside from seafood) at home.

Last night I decided to try an alternative version, using Soyrizo I had in the fridge and tempeh in place of chicken. I was pleasantly surprised and really liked the outcome! Craig did, too–I think the tempeh was his favorite part. For someone who has taken a number of years to really enjoy eating tempeh, I think it was one of my favorite parts, too…

Fusilli with Spicy Tomato Garlic Basil Sauce, Soyrizo, and Tempeh “Chicken”


½ pound fusilli
7 oz. Soyrizo (1 El Burrito link, cut in rounds)** see note
2 oz. tempeh, cut into small cubes
14.5 oz. can fire roasted crushed tomatoes
½ cup fresh basil, chopped
5–7 cloves of garlic, minced fine
¼ cup grated parmesan cheese (not shredded)
2 tbsp. heavy cream
1 tsp. poultry seasoning
½ – 1 tsp. red chili pepper flakes
½ tsp. granulated garlic
¼ tsp. dried thyme
¼ tsp. dried sage
sea salt, to taste
fresh ground pepper (lots- but to your own taste)
olive oil


First of all, heat a medium sized cast iron pan over high heat. If using a nonstick/steel pan, heat a small amount of oil over high heat. Add the Soyrizo rounds and cook until nicely browned. Flip over and brown the other side. Transfer the browned Soyrizo to plate and set aside.

Place the tempeh in a small pot and fill with enough water to cover the cubes by about ½ an inch. Bring to a low boil for about 10 minutes. Strain and set aside.

Heat about 1 – 2 tbsp. olive oil over medium – high heat. Add the tempeh. Sprinkle in the poultry seasoning, granulated garlic, dried thyme, sage, some salt and pepper. Toss to coat. Allow the tempeh to turn a golden brown on each side. Drain the cubes on paper towels and set aside.

Begin cooking the fusilli pasta according to the package’s directions.

While the pasta is cooking, bring about 2 tbsp. olive oil to medium – high heat in a skillet. (I used the same pan I cooked the Soyrizo in.) Add in the garlic and chili pepper flakes. Stir constantly for about 1 minute, making sure not to burn the garlic. Stir in about half of the basil and all of the tomatoes. Stir and allow to simmer for about 5 minutes. Stir in the heavy cream and parmesan cheese, until completely incorporated. If the sauce is too thick, add in a little bit of the water you cooked the pasta in.

Taste the sauce and add salt and pepper to your desire. Gently stir in the Soyrizo. Fold in the cooked (and drained) pasta and remaining basil. Gently fold in the tempeh. Turn the heat up to high for about 1 minute, stirring the pasta to coat.

Serve immediately.

Serves 2 people very generously, or 3–4 people.

** It’s likely that when cutting the Soyrizo, it’ll either 1. mash up into a lumpy red pile 2. fall apart completely or 3. basically not turn out how you want, while trying to cut it into nice round shapes. This is okay! Cut it into rounds about ¼” thick – if it does any of the above three things, just re-shape it with your fingers. It’s pretty forgiving. (: