Vegan Soyrizo Sauce & Topping
The simplest best soyrizo pasta dish!
Servings Prep Time
4 5minutes
Cook Time
25minutes
Servings Prep Time
4 5minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Start by adding the oil with minced shallots and garlic to a hot skillet on medium high. Cook for 3 minutes until fragrant and golden.
  2. Next, add in the can of diced tomatoes. Mash tomatoes into the hot skillet. Crush them as well as possible you want to get the most tomato juice possible and the tomatoes shouldn’t be chunky {I hate chunky tomato sauce} at all. Add in the onion powder through ground the ground black pepper. Mix tomatoes with the herbs and spices. Let it cook down about 5-6 minutes on medium low.
  3. Next add in the soyrizo and combine well with the tomato mixture. Let that cook about 10 minutes on low.
  4. Add in the ¼ cup vegetable stock and mix it to thin out the sauce just a little. Add more as needed. Add in 2 sprigs of cilantro and mix. Top remaining cilantro as a garnish on each dish. Serve with pasta of choice.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!