El Burrito Soyrizo


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!

  • Pros:  Vegan; Uses non-GMO soybeans and expeller pressed canola oil; Zero cholesterol; Readily available in major (traditional) grocery stores; Bold flavor and “meaty” texture; Versatile
  • Cons:  High in sodium; A bit difficult to cook on its own

Recommended For:

  • Vegetarians AND Vegans
  • Eggs, Rice, and other Dishes that may need a “Meat” to make them More Flavorful and a Complete Meal
  • Carnivores in Need of a Meat Break

Where to Buy:

  • In Stores – In Natural Food Grocers throughout the U.S., see El Burrito for a store locator

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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