Spicy Veggie Sofritas

Spicy Veggie Sofritas come in handy for all sorts of quick and easy weeknight meals. Try in a whole wheat tortilla with veggies or atop a salad as shown here with a squeeze of fresh lime juice. Add your favorite toppings such as lettuce, tomatoes, shredded cheese and avocado.

Spicy Veggie Sofritas

Spicy Veggie Sofritas

This vegan switcheroo for regular taco meat or sofritas comes in handy for all sorts of quick and easy weeknight meals.
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Cook Time 20 minutes
Course Main Course
Cuisine Mexican


  • 2 cloves garlic , minced
  • 1 tablespoon canola oil
  • 1/2 large red onion , chopped
  • 1 can (14.5 ounce) diced tomatoes , undrained
  • 1 jar (7 ounce) chipotle peppers in adobo sauce , undrained
  • 2 poblano peppers , seeded and chopped
  • 2 limes , juiced
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons oregano
  • 1 1/2 teaspoons unsweetened cocoa powder
  • 1 package frozen veggie crumbles
  • 3 cans kidney beans , rinsed and drained
  • 1 bunch fresh cilantro leaves
  • 1 cup dry brown rice , prepared according to package instructions


  • To large pot, heat canola oil over medium heat. Saute onion and garlic 3-5 minutes or until onion begins to turn translucent.
  • Meanwhile, to food processor, create sauce by blending tomatoes, peppers, lime juice, cocoa and seasonings until smooth.
  • To pot, add veggie crumbles, kidney beans and prepared sauce. Stir to combine, cover and cook over low heat 15 minutes to combine flavors, stirring occasionally.
  • Remove from heat. Stir in rice and cilantro leaves.
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