Vegan Chorizo with Lentils and Rice

A hearty and flavorful vegan version of chorizo made with lentils and spices, served over rice for a satisfying meal.

Ingredients:

• 1 cup dried lentils
• 2 cups vegetable broth
• 1 cup rice
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 cup textured vegetable protein TVP
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce
• 2 tablespoons nutritional yeast
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1/4 cup water
• Fresh cilantro or parsley for garnish optional

Instructions:

After washing the lentils, put them in a pot with vegetable broth

Bring to a boil, then lower the heat and let it cook for 20 to 25 minutes, until the lentils are soft

While the lentils are cooking, follow the directions on the package to make the rice

Warm up the olive oil in a big pan over medium-low heat

Dice the red bell pepper, onion, and garlic

For about 5 to 7 minutes, or until the vegetables are soft, cook

Spice up the pan with salt, cumin, chili powder, cayenne pepper, black pepper, and smoked paprika

Mix everything together, then cook for one more minute

Tomato paste, soy sauce, nutritional yeast, apple cider vinegar, maple syrup, and water should all be mixed together in a small bowl

Put this mixture in the pan with the vegetables

Cook, stirring every now and then, for 5 to 7 minutes, or until the TVP is fully heated through and the mixture has thickened

After the lentils are cooked, drain off any extra water and add them to the pan with the chorizo

Use a stir to mix

If you want, you can sprinkle fresh cilantro or parsley on top of the vegan chorizo when you serve it over rice