Easy Pasta with Soyrizo and Garlic

Garlic and Soyrizo Pasta
Garlic and Soyrizo Pasta

This is the last of the soyrizo recipes, at least for now… I did take a break for a bit for all the holidays, and now we need a quick throw together meal to make up for all the hardcore cooking. You might notice it is pretty similar to the topping for the baked potato from a few weeks ago. This pasta actually came first, and started the idea for the baked potato. This is also just a few things I usually have in my refrigerator and pantry just waiting to be used for a quick weekend lunch. This is one of my husband’s favorite throw together meals and he is always scraping the skillet for the last little bites. It is a hearty, satisfying, just a bit spicy, quick meal.

 Ingredients

  • 2 TBL olive oil
  • 1 medium yellow onion, sliced
  • 1 cup chopped kale, spinach, or whatever greens you have around (optional)
  • 5 small cloves garlic, minced
  • 1/2 package soyrizo
  • 1/2 cup vegetable broth or cooking water from pasta
  • 2 TBL vegan cream cheese
  • 2 TBL nutritional yeast
  • 1/2-1 cup tomato based pasta sauce, or tomato sauce from a can, or a few tablespoons tomato paste and 1/2 cup more vegetable broth.
  • 1/2 lb pasta of your choice cooked according to package directions

Instructions

  1. Heat oil in a large skillet.
  2. Add the onion and kale and cook, stirring occasionally until the onion and kale are soft, about 5 minutes.
  3. Add the garlic and saute for a few seconds making sure not to let it brown.
  4. Add the soyrizo, vegetable brother, cream cheese, nutritional yeast, and tomato sauce of choice and cook while stirring just until heated through.
  5. Add your cooked pasta to the skillet and toss together serving immediately.
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Soyrizo and Black Bean Stew-Vegan

Black bean stew with Soyrizo
Black bean stew with Soyrizo

Wondering what to do with the other half of the package of soyrizo? This is one delicious option. A savory, satisfying stew that comes together in minutes. It can be made in the slow cooker or on the stove, with canned beans or homemade. Serve with some salad or a nice cabbage slaw and you have yourself a quick, easy, delicious meal. This recipe is from “The Vegan Slow Cooker”, a super fun cookbook with lots of pictures- My husband loves it. In fact, he was the first in our family one to make this stew; it is now a regular feature for busy weeks.

If you missed the previous week and are wondering, what the heck do I do with half a package of leftover soyrizo? Check out these baked potatoes with soyrizo and kale, and look for another recipe next week for a quick pasta dish using the leftover soyrizo. Just freeze the half package until then, it will be fine.

 Ingredients

  • 1 TBL olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1/2 green or red bell pepper, diced
  • 1/2 package (6oz) soyrizo
  • 2 15 oz cans, or 3 cups cooked black beans
  • 2 cups water
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • salt and pepper to taste

Instructions

  1. Heat oil in a large saucepan over medium heat.
  2. Saute the onions over medium heat until translucent, 3-5 minutes.
  3. Add the garlic and bell pepper and cook about 3 more minutes until starting to soften.
  4. Combine cooked vegetables, and the rest of the ingredients in a slow cooker, or in a large pot on the stove.
  5. For the slow cooker cook on low for 6-8 hours.
  6. On the stove cook 20-40 minutes over low heat, stirring regularly. You may need to add more water if the stew begins to look dry.
  7. Top with whatever looks good to you. I like some fresh cilantro, bell peppers, and sometimes cucumber. It adds a nice crunch and some freshness to the dish.

Vegan Soyrizo Baked Potatoes – an easy, comforting meal.

 Ingredients

  • 4 large baking potatoes
  • 2 TBL olive oil
  • 1 medium yellow onion, sliced
  • 2 cups chopped kale
  • 3 cloves garlic, minced
  • 1/2 package soyrizo
  • 1/2 cup vegetable broth, beer, or water
  • 2 TBL vegan cream cheese
  • 2 TBL nutritional yeast

Instructions

  1. Preheat oven to 400
  2. Poke a few holes in the potatoes with a fork, place in the oven right on the rack, and bake until they are soft on the inside 45-60 min. I test them by squeezing them (with a potholder) and when you can feel the inside give they are ready.
  3. Meanwhile (when you have about 15 minutes until the potatoes are done), heat a large skillet over medium heat.
  4. Saute onions until just softened, about 3 minutes.
  5. Add kale and continue to cook for 2 more minutes.
  6. Add Garlic and cook briefly, about 30 seconds, then add soyrizo, vegetable broth, cream cheese, and nutritional yeast.
  7. Stir frequently and cook until heated through, about 3 more minutes.
  8. When potatoes are done, split them lengthwise and top with soyrizo mixture.