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Spicy Chickpea Soyrizo Bowl


Spicy Chickpea Soyrizo Bowl

I almost didn't write this recipe because it uses premade soyrizo. Then someone told me they bought soyrizo and didn't know what to do with it, so I thought maybe I should write a recipe after all. Soyrizo is convenient and pretty tasty, just don't eat it everyday since it's processed. The Trader Joe's brand is my favorite and I've used it in tacos and burritos, but mixing it with cabbage, peppers, onions, chickpeas and served with a smoky sauce over rice is my favorite. This recipe will also teach you how to make perfect rice every time!

Serves: 4

Spicy Chickpea Soyrizo Bowl

Prep time:

Cook time:

  • 1/2 - 1 package of Soyrizo
  • 1 can of chickpeas drained and rinsed
  • 1 small head of cabbage chopped into shreds
  • 1/2 onion chopped
  • 1/2 bell pepper chopped
  • 2 cups of rice
  • 3 3/4 cups of water
  • 1 tsp salt divided (plus more to taste)
  • 1 Tbsp oil divided
  • 2 tsp smoked paprika divided
  • 1/4 cup vegan mayo (for the sauce)
  • Dash of hot sauce

  1. Add the rice, 1/2 tsp salt and water to a pot and bring to a boil. When boiling turn heat to low and simmer for 20 minutes.
  2. Heat a large pan on medium heat and coat the bottom with a small amount of oil. Remove the casing from the soyrizo and crumle into the pan. Cook the soyrizo for a few minutes until heated through and the edges are slightly crisp. Remove the soyrizo from the pan, set aside.
  3. If needed, add more oil to the pan. Add the peppers and onions and sauté for 2 - 3 minutes.
  4. Add 1 tsp smoked paprika, 1/4 - 1/2 tsp salt and cabbage. Cook on medium for 5 minutes.
  5. Add the chickpeas. Cook until the cabbage, peppers and onions reach the desired texture. The time depends on how thick the veggies are cut. We prefer our veggies on the softer side and cook them for about 10 - 12 minutes.
  6. When the the cabbage mixture is almost done add the soyrizo back to the pan and stir until combined. Taste and add more salt if needed.
  7. For the smoky sauce combine 1/4 cup vegan mayo, 1 tsp SMOKED paprika and a dash of hot sauce. Thin out enough with water so it can be drizzled over dishes without being runny. This sauce can be stored in the fridge for a few days.