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heidih

heidih

@BKEats I use the garden variety soyrizo which has its own favoring already and for me meshes with the flavor profile of picadillo. . My palate is not that sensitive. Often squeeze it in small chunks out of the chubb and bake to give it more of an edge and add briefly to a dish. Nice salty snack too.  Kenji did a homemade version a while back - but it was more effort than I wanted just for me.   https://www.seriouseats.com/2015/02/how-to-make-vegan-chorizo.html

heidih

heidih

@BKEats I use the garden variety soyrizo which has its own favoring already and for me meshes with the flavor profile of picadillo. . My palate is not that sensitive. Often sques it in small chunks out of the chubb and bake to give it more of an edge and add briefly to a dish. Nice salty snack too.  Kenji did a homemade version a while back - but it was more effort tan I wanted just for me.   https://www.seriouseats.com/2015/02/how-to-make-vegan-chorizo.html

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