El Burrito’s Soyrizo is remarkably similar in flavor to their SoyTaco. It gives a subtle Mexican flair to any dish with seasonings that are delicious and spicy, but by no means hot. I sautéed the Soyrizo with onions and tomatoes, and then stirred it into some cooked brown rice with firm, chopped avocado. It was a wonderful, and incredibly simple lunch. The Soyrizo has a slightly higher amount of canola oil than the SoyTaco, for more binding power I would assume. I found it a bit more difficult to cook with, as it tends to be quite soft, and stuck to the spoon easily. Luckily, ensuring that Soyrizo is cooked through is not a worry, since there are no animal products in it. Also, we were pleased enough with the taste and texture, that the shape was not a concern. If you are vegan, vegetarian, or just want a beef break, try Soyrizo mixed into eggs, rice, chili, or a Mexican casserole, it is pretty darn good!
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