# Soyrizo **URL:** \ **Category:** Cafe Society\ **Created:** [November 17, 2008, 8:56pm UTC](https://boards.straightdope.com/t/soyrizo/473171 "2008-11-17T20:56:12Z")\ **Posts on this page:** 6\ **Page:** 1
**Author:** ![anu-la1979](https://avatars.discourse-cdn.com/v4/letter/a/47e85d/32.png) [@anu-la1979](https://boards.straightdope.com/u/anu-la1979)\ **Post date:** [November 17, 2008, 8:56pm UTC](https://boards.straightdope.com/t/soyrizo/473171/1 "2008-11-17T20:56:12Z")
Has anyone ever tried this soyrizo stuff? I’ve been eyeing it but don’t want to waste the money if it tastes anything like the Tofurkey Canadian Bacon I tried. My plan would be to use it in a bean soup. ---
**Author:** ![plankter](https://avatars.discourse-cdn.com/v4/letter/p/7ba0ec/32.png) [@plankter](https://boards.straightdope.com/u/plankter)\ **Post date:** [November 17, 2008, 11:00pm UTC](https://boards.straightdope.com/t/soyrizo/473171/2 "2008-11-17T23:00:15Z")
I’ve tried Trader joe’s brand of soyrizo scrambled with eggs and/or potatoes. It’s very spicy for my (wimpy) palate so I don’t use much per serving, but a dollop of sour cream cools it off nicely. It’s kind of funny because I wouldn’t eat real chorizo unless I was literally starving, but the meatless stuff makes a hearty breakfast. Never tried it in bean soup, but it sounds reasonable. TJ’s version is very crumbly so I’d use it to flavor soup, not for big floating chunks. ---
**Author:** ![mlerose](https://avatars.discourse-cdn.com/v4/letter/m/43a26b/32.png) [@mlerose](https://boards.straightdope.com/u/mlerose)\ **Post date:** [November 17, 2008, 11:01pm UTC](https://boards.straightdope.com/t/soyrizo/473171/3 "2008-11-17T23:01:24Z")
We use soyrizo in huevos rancheros. It is super yummy and somewhat less greasy than real chorizo (which, as you know, I would never eat). Never tried it in a soup, but I bet it would be tasty. ---
**Author:** ![anu-la1979](https://avatars.discourse-cdn.com/v4/letter/a/47e85d/32.png) [@anu-la1979](https://boards.straightdope.com/u/anu-la1979)\ **Post date:** [November 17, 2008, 11:21pm UTC](https://boards.straightdope.com/t/soyrizo/473171/4 "2008-11-17T23:21:44Z")
Thanks guys-I do want to use it to flavour the soup. I’ve been eyeing the Melissa’s variety at Whole Paycheck for a while now. The plan is to make a white bean & kale soup. ---
**Author:** ![Kolga](https://avatars.discourse-cdn.com/v4/letter/k/e56c9b/32.png) [@Kolga](https://boards.straightdope.com/u/Kolga)\ **Post date:** [November 18, 2008, 1:49am UTC](https://boards.straightdope.com/t/soyrizo/473171/5 "2008-11-18T01:49:09Z")
I use it (boyfriend’s vegetarian), and I enjoy it. I usually use it in scrambled eggs, or omelettes, or heuvos rancheros. It’s spicy and I like it that way! Give it a shot. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [November 18, 2008, 3:38am UTC](https://boards.straightdope.com/t/soyrizo/473171/6 "2008-11-18T03:38:54Z")
> [@anu-la1979](#): > > Thanks guys-I do want to use it to flavour the soup. I’ve been eyeing the Melissa’s variety at Whole Paycheck for a while now. The plan is to make a white bean & kale soup. I’m not positive about this soyrizo stuff, or whether you are aware of it or not, but the nature of chorizo is a type of heavily spiced “loose” or non-casing sausage. It’s fine ground and crumbly. The casing is usually plastic and discarded. I’m sure it would add great flavor to your soup, but just be aware that you might just end up with a soup with little tiny bits of ground Textured Soy Protein floating around, instead of the substantial (faux) sausage slices usually found in traditional bean and kale soup.