Vegan chorizo is’nt just for breakfast anymore! This does make a delish veggie breakfast burrito. Just mix up with hasbrowns, breakfast taters, refried or whole beans, cheese and salsa. When I make this I usually make it to stuff bell peppers with. I mix this up with 2 diced tomatoes, 1-2 diced serrano chili’s and about a cup of cheese. No matter what you do with this, it tastes great and is a lot less expensive than the stuff in the store

2 tsp canola oil
1/4 tsp hing
1 tsp salt
2 tsp crushed coriander seed
2 tsp crushed cumin seed
1/2 tsp crushed fennel seed
2 tsp ancho chili powder
1 tsp dried oregano
3 cups water
1 cup TVP
2 bay leaves
1 cinnamon stick
3 tbs tomato paste
lots of black pepper

Heat a medium size saucepan for a minute or so, add spices and salt. Saute for a minute or so. Add the TVP, water, bay leaves, cinnamon stick, and tomato paste, cover and bring to a boil. Lower heat and simmer for 30-45 minutes. Uncover and remove the cinnamon stick. Cook down until most of the water is gone. Add pepper to taste.