Chorizo Stuffed Mushroom & Zucchini

Ingredients:
Mushroom Caps (I used Portobello)
Zucchini (I had baby & regular size)
Soy Chorizo
Olive Oil

Directions:
1. Wash & Cut your veggies so they can be stuffed
2. Use what you've cut out - put into a bowl
3. Add soy chorizo, olive oil. Mix.
4. Place on baking sheet... stuff veggies
5. Bake at 350 for 25-40 minutes, depending on if you want crunchy or softer
6. Eat your heart out!

Lazy tip: So easy and short list of ingredients for a flavorful & healthy meal!

Soy Chorizo & Cabbage

 Ingredients:
1/2 Cabbage, sliced
1 or 2 Carrots, sliced
2 stalks Celery, sliced
Veggie Broth
Salt & Pepper to taste
1/2 Tbsp Paprika
1/2 Tbsp Garlic Powder
Soy Chorizo

Directions:
1. In a saucepan, put a thin layer of veggie broth
2. Put all veggies & paprika & garlic powder
3. Saute in veggie broth until carrots and celery are tender, not soggy!
4. While veggies are cooking, fry up some soy chorizo (in a non stick pan, you don't even need oil!)
5. Mix together
6. Flavor with salt & pepper to taste
7. Eat your heart out!

Lazy tip: Cooking the chorizo & veggies separately but at the same time makes things go faster!

This is my vegetarian take on corned beef & cabbage, even though it is a little more Mexican. The soy chorizo gives it a nice spice, especially against the taste of the cabbage and carrots. Also, by sauteing in veggie broth, it is healthier than in oil!

I just made this for dinner and it was delicious! I forgot how much I loved Trader Joe's soy chorizo. It is a must for your fridge!