can u eat chorizo on keto Chorizo & egg cheddar taco : keto_food

September 14, 2022

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One of the greatest challenges of following a vegan keto diet is finding satisfying substitutes for traditional meat-based dishes. However, with a bit of creativity and the right ingredients, it is possible to create plant-based versions of some of your favorite meals. One such dish is chorizo, a spicy and flavorful sausage that is used in many traditional Mexican and Spanish recipes. Fortunately, there are a few vegan keto chorizo recipes available that are both delicious and easy to make. The first recipe uses a combination of nuts and spices to create a flavorful and protein-rich alternative to traditional chorizo. Begin by soaking 1 cup of cashews and 1 cup of walnuts in water for at least 4 hours. Drain the nuts and place them in a food processor along with 2 garlic cloves, 2 teaspoons of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 1 tablespoon of apple cider vinegar, 1 tablespoon of tamari (soy sauce), and a pinch of salt. Pulse the mixture until it is well combined and has a crumbly texture. To cook the chorizo, heat a bit of oil in a large skillet over medium-high heat. Add the nut and spice mixture to the skillet and cook, stirring frequently, until it is lightly browned and crispy. This should take about 5-7 minutes. If you want to make the recipe soy-free, simply omit the tamari and substitute it with coconut aminos or another soy-free alternative. The second recipe is a vegan keto chorizo chili that is perfect for chilly nights or for meal prep. Begin by heating a bit of oil in a large pot over medium-high heat. Add 1 chopped onion and 3 minced garlic cloves to the pot and cook until the onion is soft and translucent. Add 1 pound of diced mushrooms and 1 tablespoon of chili powder to the pot and cook for a few minutes until the mushrooms are slightly browned. Next, add 1 can of diced tomatoes, 1 can of black soybeans (or another keto-friendly bean), 1 cup of vegetable broth, and 1 tablespoon of apple cider vinegar to the pot. Stir everything together and bring it to a simmer. Add 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, and 1 teaspoon of sea salt to the pot, and stir everything together. Reduce the heat to low and let the chili simmer for at least 30 minutes, or until the flavors have melded together and the chili has thickened to your desired consistency. If you want to add a bit of spice to the recipe, you can include a diced jalapeno pepper or a sprinkle of cayenne pepper. Both of these vegan keto chorizo recipes are versatile and delicious, and can be used in a variety of dishes. Whether you are making tacos, burritos, chili, or even scrambled tofu, they will add a spicy kick and plenty of protein to your meals. Give them a try, and never buy chorizo again!

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