Soyrizo

This easy vegan soyrizo is spicy, flavourful, and packed with protein. Use it in tacos, burritos, and all your favourite Tex-Mex meals!

I’m always looking for new ways to add plant-based protein to my meals. So when I discovered soyrizo, I was thrilled—another way to incorporate some protein into my dinner and an option that satisfies my love of spicy food too!

And let me tell you, soyrizo isn’t your average bland block of tofu. Soyrizo is packed with punchy spices like chili powder, red pepper flakes, and garlic, giving it a fiery kick that livens up any meal. It also has lots of depth—spices like coriander, cumin, and cinnamon are earthy and warm, adding layers of flavour.

Why You’ll Love This Soyrizo Recipe

Here’s what makes this soyrizo recipe such a hit:

• Versatile . There’s so much you can do with soyrizo! From tacos to quesadillas and even pizza, the possibilities are endless.
• Flavourful . The spices in soyrizo give it a bold Tex-Mex flavour that makes it irresistible.
• Protein-packed . TVP is a fantastic source of protein. It’s also an affordable one, especially compared to other store-bought plant-based meat substitutes.
• Easy to make . With just a few simple steps, you can have homemade soyrizo ready to go in just 30 minutes!

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Vegetable broth – Use store-bought or homemade vegetable broth .
• TVP – You can often find this in the bulk section at natural grocery stores or you can order it online.
• Onion
• Garlic
• Olive oil – Or another oil you like to use for cooking.
• Tomato paste
• Coconut aminos – Low-sodium soy sauce, liquid aminos , or tamari can also be used.
• Apple cider vinegar
• Herbs and spices – Oregano, chili flakes, chili powder, paprika, ground coriander, ground cumin, cinnamon, and ground cloves.
• Salt and black pepper

What Is TVP?

TVP stands for “textured vegetable protein,” and it’s made from defatted soy flour. It has a crumbly ground-meat-like texture, making it a popular substitute for ground beef or sausage in recipes. TVP is shelf-stable and sold dry, so you can store it right in your pantry.

How to Make Soyrizo

Follow these steps to make your own delicious soyrizo at home:

• Hydrate the TVP . Bring 2 cups of vegetable broth to a boil in a medium pot. Remove from heat and add the TVP. Let it soak for 15 minutes, or the time listed on the package instructions.
• Process . Place the onion and garlic in a food processor and process until finely minced.

• Cook the onion and garlic . Heat 3 tablespoons of olive oil in a pan set over medium heat. Add the minced onion and garlic; cook for about 3 minutes, stirring often, until the mixture starts to brown.
• Add the next 3 ingredients . Stir in the tomato paste, coconut aminos and apple cider vinegar.

• Add the remaining ingredients . Stir in the TVP and broth, along with all the herbs and spices.
• Finish . Stir and cook for about 5 minutes, or until the excess moisture evaporates.

Tips for Success

Here are some additional pointers for perfect soyrizo:

• Adjust the heat level to your liking . If you prefer less spice, reduce the amount of chili flakes and cayenne pepper in the recipe. But if you like it extra spicy, feel free to add more!
• No food processor? No problem! You can finely mince the onion and garlic with a knife.
• Customize the spices . Don’t be afraid to experiment with different herbs and spices in this recipe. As an example, you can swap the regular paprika for smoked paprika if you want a smoky flavour in your soyrizo.
• Make it ahead of time . You can make a big batch of this soyrizo and freeze or refrigerate it for later use.

Ideas for Using Soyrizo

Here are some tasty ideas for incorporating soyrizo into your meals:

• Tacos, burritos, and burrito bowls
• Breakfast burritos or scrambles
• Loaded vegan nachos
• Quesadillas, like my Mexican Quesadillas with Avocado Cilantro Cream Sauce
• Taco salad topping
• On a vegan pizza with your favourite toppings
• Stuffed into bell peppers

How to Store Leftovers

Store any leftover soyrizo in an airtight container in the fridge for up to 4 days. Warm it up in the microwave before using.

Can I Freeze This Recipe?

Yes, you can freeze this soyrizo recipe for later use. Store it in a freezer-safe container or zip-top bag. Defrost in the fridge, then reheat it in the microwave.

More Plant-Based Protein Ideas

• Lemon Pepper Tofu
• Tempeh Stir Fry with Peanut Ginger Sauce
• Vegan Chicken
• Jamaican Jerk Tofu
• Vegan Turkey

Ingredients

• 2 cups vegetable broth , I used 1 bouillon cube
• 1 ½ cup TVP
• ½ onion
• 2 garlic cloves
• 3 tablespoons olive oil
• 1 tablespoon tomato paste
• 2 tablespoon coconut aminos
• 2 tablespoons apple cider vinegar
• 1 tablespoon oregano
• ¼ teaspoon chili flakes
• 1 teaspoon chili powder
• 1 tablespoon paprika
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ teaspoon cinnamon powder
• ½ teaspoon ground cloves
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Bring 2 cups of vegetable broth to boil in a medium pot. Remove from heat and add dried TVP. Let it soak for 15 min, or according to package instructions.
• Meanwhile process onion and garlic in a food processor until finely minced. Alternatively you can do it with a knife.
• Heat 3 tablespoons of olive oil in a pan over medium heat. Add minced onion and garlic and cook stirring for about 3 minutes, or until it starts to brown.
• Add tomato paste, coconut aminos and apple cider vinegar stir to combine.
• Now add soaked TVP along with the broth that wasn’t absorbed and all the remaining spices.
• Stir and cook for about 5 minutes, until the excess moisture evaporates.

Notes

Soyrizo

Ingredients

• 2 cups vegetable broth I used 1 bouillon cube
• 1 ½ cup TVP
• ½ onion
• 2 garlic cloves
• 3 tablespoons olive oil
• 1 tablespoon tomato paste
• 2 tablespoon coconut aminos
• 2 tablespoons apple cider vinegar
• 1 tablespoon oregano
• ¼ teaspoon chili flakes
• 1 teaspoon chili powder
• 1 tablespoon paprika
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ teaspoon cinnamon powder
• ½ teaspoon ground cloves
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• Bring 2 cups of vegetable broth to boil in a medium pot. Remove from heat and add dried TVP. Let it soak for 15 min, or according to package instructions.
• Meanwhile process onion and garlic in a food processor until finely minced. Alternatively you can do it with a knife.
• Heat 3 tablespoons of olive oil in a pan over medium heat. Add minced onion and garlic and cook stirring for about 3 minutes, or until it starts to brown.
• Add tomato paste, coconut aminos and apple cider vinegar stir to combine.
• Now add soaked TVP along with the broth that wasn’t absorbed and all the remaining spices.
• Stir and cook for about 5 minutes, until the excess moisture evaporates.

Notes

Nutrition

Soyrizo https://jessicainthekitchen.com/soyrizo/ November 6, 2023

This butternut squash soup is creamy and rich, with the perfect balance of sweet and earthy flavours. Just 30 minutes and dinner’s done!

Soup is amazing. It’s diverse, it’s easy for weeknight meals, and it’s healing. Soup is so nourishing and it tastes delicious. Without a doubt, it is an official part of my weekly rotation and this butternut squash soup happens to be one of my favourites.

This butternut squash soup recipe was specifically requested by so many readers—and here it is! Creamy, super tasty, and something you’ll want to make right now. Oh, and it’s also done in just 30 minutes. Win!

(Can’t get enough butternut squash? Try my Hasselback Butternut Squash or Butternut Squash Mac and Cheese next!)

Why You’ll Love This Butternut Squash Soup Recipe

Here’s what makes this butternut squash soup one of my go-to recipes:

• Rich and creamy . When you’re eating a pureed veggie soup, you want it to be silky smooth, but also thick and rich so it has some staying power. This butternut squash soup delivers!
• Sweet, earthy flavour . Butternut squash is inherently sweet, but the combination of garlic, onions, and veggie broth adds savoury depth to the flavour.
• Quick and easy . In just 30 minutes, you can have dinner on the table with this soup. It’s perfect for busy weeknights or lazy weekends!
• Versatile . You can easily adapt this soup to your liking by adding more or less broth to change the consistency, adjusting the seasonings, and even adding in other vegetables or toppings.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Olive oil – Or another oil you like to use for cooking.
• Onion – A standard yellow onion is perfect.
• Garlic cloves – Minced or pushed through a garlic press.
• Butternut squash – Peel it, remove the seeds, then cube.
• Sea salt and ground black pepper
• Fresh thyme leaves
• Vegetable broth – Use store-bought or homemade vegetable broth .
• Almond milk – Or another plant-based milk you like. Just make sure it’s unflavoured and unsweetened!
• Lime juice

Can I Use Another Type of Squash?

Yes, you can substitute another squash variety with a similar flavor. Honeynut squash, which has a deeper, nuttier flavor than butternut squash, would be an excellent substitution. You can also use Hubbard squash or a pie pumpkin for this recipe.

How to Make Butternut Squash Soup

You’re going to love this easy, creamy, flavourful soup! Here’s how to make it.

• Cook the aromatics . In a large stock pot set over medium-high heat, warm the oil until it shimmers. Stir in the onion and garlic and cook for about 3 minutes, or until the garlic is fragrant.
• Add the butternut squash . Stir in the squash and sauté for about 7 minutes, or until the onions are translucent.
• Simmer . Stir in the salt, pepper, thyme, vegetable broth, and almond milk; bring the mixture to a boil. Reduce the heat to a simmer and cook for about 10 minutes, or until the squash is tender.

• Puree . Remove from heat. Pour the soup into a large blender with the lime juice. Blend until creamy.
• Finish . Season to taste and ladle into bowls. Garnish as desired.

Tips for Success

Follow these pointers for perfect vegan butternut squash soup:

• Cut the butternut squash into uniform pieces . This ensures they’ll all be finished cooking at the same time.
• Be careful with the blender . When using the blender, be careful handling hot liquids. If you don’t have a large blender that holds at least 6 cups, blend the soup in increments so it doesn’t overflow. You can also let the soup cool slightly before blending; if you don’t I recommend leaving the lid open a crack so steam can escape. Place a kitchen towel over the blender lid to catch any spatters.
• Or use an immersion blender . In this case, you can simply add the lime juice to the pot and then blend everything together with the immersion blender.

Variations

Here are some ideas for switching up this butternut squash soup recipe.

• Make it sweeter . If you prefer a sweeter soup, add some apples or pears with the butternut squash. Follow this recipe: Vegan Butternut Squash and Apple Soup
• Add more veggies . This soup is delicious as-is, but if you want to get more vegetables into your day, try adding celery and carrots with the onion.
• Make it spicy . Add a pinch of cayenne pepper for a spicy kick or sprinkle red pepper flakes, hot sauce, or chili crisp on the soup before serving.

Serving Suggestions

I love this butternut squash soup because there are so many options for toppings and accompaniments!

• Pair with bread . Serve this soup with some crusty bread on the side for dipping, or try pairing it with Vegan Garlic Naan . Homemade croutons are also delicious!
• Serve with salad . Pair this soup with a fresh green salad for a well-rounded meal. My Shaved Brussels Sprouts, Quinoa and Apple Salad would be fantastic with the fall vibes of this soup.
• Amp up the creaminess . Add some richness and tanginess to the soup by topping it with a spoonful of vegan sour cream or coconut yogurt . A drizzle of coconut milk is amazing too!
• Add protein . The flavours of this soup make it a fantastic pairing with tempeh bacon . Crumble it up and sprinkle it over the top before serving. Crispy chickpeas are also great here!

How to Store Leftovers

To store leftover butternut squash soup, transfer it to an airtight container and refrigerate for up to 5 days. Warm it up on the stovetop or in the microwave, adding a splash of broth or almond milk if necessary.

Can I Freeze This Recipe?

Yes, you can freeze butternut squash soup. Transfer it to a freezer-safe container or zip-top bag and freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and then reheat on the stovetop or in the microwave.

More Cozy Vegan Soup Recipes

• Vegan Broccoli Cheddar Soup
• Loaded Potato Soup
• Vegetable Minestrone Soup
• Easy Roasted Carrot Ginger Soup
• Creamy Vegan Mushroom Wild Rice Soup

Ingredients

• 1 ½ tablespoons olive oil
• 1 medium onion
• 3 garlic cloves , minced
• 2 pounds butternut squash , peeled, seeds removed, and cubed
• 1 teaspoon sea salt
• ¼ teaspoon ground black pepper
• ½ teaspoon fresh thyme leaves
• 1 ½ cups vegetable broth
• 2 cups vegan milk , soy milk, almond milk or coconut milk or oat milk
• 2 teaspoons lime juice

Instructions

• In a large stock pot, heat the olive oil over medium high heat until shimmering.
• Add in the onion and garlic and stir to coat with the olive oil. Allow to cook for about 3 minutes, until the garlic becomes fragrant.
• Add in the butternut squash, stir to combine, and sauté for about 7 minutes until the butternut squash releases some flavour and the onions become translucent.
• Add in the salt, pepper, thyme, vegetable broth, almond milk, stir to combine.
• Bring to a boil and then to a simmer for another 10 minutes, until the butternut squash becomes fork tender. Test it with a fork to ensure it is properly cooked through.
• Remove from heat. Pour the soup into a large blender. Now add the lime juice into the blender too. If you’re not using a large blender (holds at least 6 cups) then do this in increments. Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously. OR, you can use an immersion blender and puree the soup ingredients until combined and smooth.
• Taste and add salt and pepper to taste if necessary.
• Serve into bowls and optionally top with garnish – I love a drizzle of coconut milk, parsley or chopped thyme, red pepper flakes and a fresh grind of black pepper.

Notes