Hi friends!  It’s time for another Meatless Monday!

Have you ever tried soyrizo?

I know what you’re probably thinking, but it is really really good.  My carnivorous brother actually told me that I needed to try this because it is amazing.  He insisted several times that I try it, so I finally did.  And he was totally right!  He says that it tastes just like chorizo.  I’ve never had chorizo, so I’m just going to take his word for it.

I try not to do too too many processed soy products, but this is one that I do have occasionally because I love it.  And I almost always make tacos or tostadas with it.

Soyrizo and Potato Tostadas (yield: 8 tostadas)
(Print this recipe!)

Ingredients:
1 medium potato, cubed
1 small onion, diced
1 package soyrizo
8 corn tortillas
Cooking spray- a few spritzes
topping suggestions: non-dairy cheese, shredded lettuce, chopped tomatoes, avocado, salsa, sour cream

Directions:
First, prepare your tostada shells.  Preheat oven to 300 F.  Spritz a baking pan with cooking spray, place tortillas on pan and spritz top of tortillas with cooking spray and sprinkle with a little salt.  Bake tortillas until crisp on each side, flipping tortilla halfway through.  Time will vary- watch them closely so they don’t burn!  Set aside until you’re ready to top them.

Next add cubed potatoes to a medium stock pot, cover with cold water and bring to a boil.  Reduce heat to medium and simmer until potatoes are fork tender.  Drain potatoes and set aside.

Sauté onions in skillet over medium until tender (I like to sauté in a little veg broth- it adds an amazing flavor to your vegetables and no extra fat!).

Add soyrizo to the onions and break up with your spoon.

Add potatoes and stir until the potatoes are incorporated.  It’s okay if the potatoes mash into your soyrizo mixture a little, but don’t stir too much because you still want chunks of potato.

Time to top your tostadas!

Layer your tostadas however you choose- I used a little Daiya Pepperjack cheese, as much lettuce as I could get on there, tomato, and salsa.

And I served it with black beans on the side.

So. Good.