Vegetarian Potatoes and Soyrizo
Transform your weeknight meals with this hearty and flavor-packed recipe for Vegetarian Potatoes and Soyrizo! A plant-based twist on a classic comfort dish, this easy skillet meal combines tender russet potatoes with the bold, smoky spice of soy chorizo. Sautéed onions and garlic provide a fragrant base, while ground cumin and paprika add a warm depth of flavor. With just 15 minutes of prep and a total cook time of 25 minutes, this vegan-friendly recipe is both quick and satisfying. Garnish with fresh cilantro for a pop of brightness, and serve it as a standalone dish or tucked into warm tortillas for a delicious taco-inspired spin. Perfect for busy weeknights or weekend brunch, this simple yet versatile dish is sure to become a household favorite.
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 8 ounces Soyrizo (soy chorizo)
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 2 large Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Peel the potatoes and dice them into small, bite-sized cubes (approximately 1/2-inch).
Place the diced potatoes in a large pot, cover them with water, and bring to a boil. Reduce heat to a simmer and cook for about 5-7 minutes, or until the potatoes are fork-tender but still hold their shape. Drain and set aside to cool slightly.
While the potatoes are boiling, finely dice the yellow onion and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes, or until it becomes soft and translucent.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the cooked potatoes to the skillet and toss gently to coat them in the onions and garlic. Let the potatoes cook undisturbed for 4-5 minutes, to allow them to brown slightly.
Crumble the Soyrizo into the skillet and stir everything together. Cook for 5-7 minutes, stirring occasionally, to ensure the Soyrizo is fully heated and combined with the potatoes.
Sprinkle in the ground cumin, paprika, salt, and black pepper. Mix well to evenly distribute the seasoning.
Cook for an additional 3 minutes, allowing the flavors to meld together.
Taste and adjust seasoning if necessary. Remove from heat.
Garnish with freshly chopped cilantro, if desired, before serving. Serve warm as a standalone meal or alongside tortillas for a taco-style dish.
Nutrition Facts
Calories |
1784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4848 mg | 211% | |
| Total Carbohydrate | 239.9 g | 87% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 19.5 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 6189 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
