Free Recipes
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Add Extra Virgin Olive Oil to a pan on medium-high heat.
Stir in your chorizo for 2-3 minutes or until you see the crispier edges form
Serve and Enjoy
Shakshuka with Chorizo
Method:
1. Add oil to a pan on medium high heat and stir together chili flakes, paprika, cumin and fresh coriander until coated. Then caramelize onion and garlic (add more oil if needed) for 3-5 minutes.
2. Stir in the tomato paste, looking to achieve a slight rust like color before pouring in your crushed tomatoes and chorizo. Stir for a further 3 minutes before adding in dried garlic, salt and pepper and white wine vinegar
3. Create 4 wells for your eggs, cracking one into each. Try to avoid breaking the yolk if you can. Add a lid on and turn heat to low. Cook for a further 4-6 minutes or until eggs are cooked.
4. Serve with fresh coriander, tahini sauce and flat bread!
To Serve:
Tahini, Fresh Coriander, finely chopped, flatbread
Ingredients:
- 2 Tbsp Olive oil
- 1 tsp Chili flakes
- 1 Tbsp Paprika
- 2 tsp Cumin
- Red wine vinegar
- 1 Tbsp Tomato paste
- 10oz can Crushed tomatoes
- 8oz Charley St Chorizo
- 1 Tbsp Dried oregano
- 4 Eggs
- 2 tsp Coriander
- 1 Onion, finely chopped
- 2 Garlic cloves, finely chopped
- Pinch of salt & pepper
Loaded Sweet Potatoes with Chorizo
Method:
1. Preheat oven to 390 F or 200 C. Line a baking sheet with baking paper and place potatoes on top. Season with salt and place in the oven to roast for 30-40 minutes or until soft.
2. In a pot add the olive oil, paprika, and chili flakes to a pot on medium-high heat. After stirring for 1 minute add in the crushed tomatoes, tomato paste. Bring to a simmer and then add in the white wine vinegar and chorizo.
3. Cook for a further 10 minutes before setting aside (you can also blitz the tomato based sauce to a smooth consistency and then add in the Chorizo).
4. To serve remove potatoes from oven, and smother them with the sauce, choice of cheese and fresh herbs .
To Serve:
Plant based Cheese or cheese, Fresh Coriander, finely chopped
Ingredients:
- 2 Regular Sweet potatoes, spiked
- 2 Tbsp Olive oil
- 1 onion, finely chopped
- 2 tsp chili flakes
- 1 can crushed tomatoes
- 1 Tbsp Tomato Paste
- 1 Tbsp Paprika
- 1 cup Charley St Chorizo
- ¼ cup white wine vinegar
Clean Chorizo Tacos
Method:
1. In a bowl combine red onion, lemon juice, salt, pepper and half the olive oil, set aside to pickle for 20 minutes before mixing in the cucumber, and tomato
2. In a frypan on medium-high heat add the remaining olive oil and stir in the chorizo for 2-3 minutes until cooked through and edges are a little crispy.
3. To serve, heat tortillas on high heat in a dry pan (without oil) for 30-45 seconds, flipping 1-2 times until slightly golden, top with chorizo, pico de gallo and top with avocado, a squeeze of lime and coriander/cilantro.
To Serve:
Tortillas, Coriander/Cilantro, chopped, Lime
Ingredients:
- Juice of 1 Lemon
- 1 small red onion, small dice
- 1 Cucumbers, small dice
- 1 Tomatoes, small dice
- Pinch of salt & pepper
- 2 Tbsp of Olive oil
- 1 Avocado, sliced
- 4oz Charley Chorizo
Chorizo Scrambled eggs
Method:
1. Add ½ the oil to a pan on medium heat and cook eggs, using a spatula move eggs from the outside of the pan to the center. Tilt the pan back to allow the runny part of the egg to come back to the edge. This helps create layers.
2. Serve eggs to toast and add remaining oil back to the pan. Stir in the chorizo, and heat for 2 minutes before serving on top of eggs. (You can also cook the eggs and chorizo in separate pans-just wanted to give you less washing up).
3. Serve with avocado and parsley.
To Serve:
Avocado
Ingredients:
- 4 eggs, whisked
- 2 slices of sourdough bread, toasted
- 1 cup of chorizo
- 1 Tbsp Olive oil
- ¼ cup fresh parsley, chopped
Chickpea Coconut Curry
Method:
1. Add olive oil to a saucepan on medium high heat and caramelize the garlic, ginger and shallots for 7-10 minutes or until golden brown.
2. Stir in the turmeric and cumin, it will start to dry up the bottom of the pan, allow that raw spice taste to come out, then add in the chickpeas and pour in the coconut milk.
3. Stir for 1 minute before folding in the Chorizo.
4. Bring to a simmer, season with salt, pepper and lemon juice.
5. Serve over rice or with naan bread, with fresh coriander/cilantro and chili flakes if you wish.
To Serve:
Brown Rice cooked to packet instructions or naan breadv, Coriander/Cilantro, Chili flakes.
Ingredients:
- 1 can of chickpeas
- 2 Tbsp olive oil
- 2 garlic cloves finely chopped
- 1 inch knob of ginger, finely chopped
- 1 shallot, finely chopped
- Juice of one lemon
- 1 Tbsp Cup Cumin
- 1 Tbsp Cup Turmeric
- 1 can of coconut milk
- 8oz Charley Chorizo
- Pinch of Salt and Pepper
3 Bean Chorizo Chili
Method:
1. Saute onion and garlic in olive oil for 6-8 minutes.
2. Add carrot and capsicum and sauté for another 6 minutes.
3. Add beans, chorizo and lentils, along with tomatoes and tomato paste. Sauté 2-3 minutes.
4. Add your spices and stir well. Add one cup of water, bring to a low boil, then turn to low and let simmer for 15-20 minutes.
5. Plate with brown rice or quinoa and top with smashed avocado for a protein-packed plant based meal!
Ingredients:
- 2 Tbsp Olive Oil
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 2 large carrots, finely chopped
- 2 red capsicums, chopped
- 1 can of black kidney beans
- 2 cups of Charley St Chorizo
- 1 tsp garlic powder
- 1 can of chickpeas
- 1 can of lentils
- 1 Large can crushed tomatoes
- 2 Tbsp tomato paste
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp turmeric
Chorizo burrito skillet
Method:
1. Add olive oil to a skillet on medium heat and caramelize onion, garlic and capsicum for 3-5 minutes. Stir in the chorizo and cook for a further minute.
2. Fold in the rice, allowing to stir through for 1 minute before adding in the tomatoes, black beans and broth. Turn heat to low and allow to cook for 12-15 minutes or until rice is cooked (if you need more liquid, simply add a little water).
3. Squeeze in the fresh lime juice sprinkle over cheese and cook covered for a further 2 minutes or until melted.
4. Serve with fresh coriander.
To Serve:
Fresh Coriander.
Ingredients:
- 1 onion, finely chopped
- 1 red capsicm, chopped
- 3 garlic cloves, finely chopped
- 1 cup of cheddar or plant based cheese
- 1 cup of sweet corn kernels
- 1 cup of black beans
- 2 cups of vegetable broth
- 8oz of Charley St Chorizo
- 1 cup of brown rice
- 1 can of diced tomatoes
REVIEWS
Camilla B
The TASTIEST, CLEANEST, and most VERSATILE plant based alternative to meat I’ve ever had. Use it in bolognese, use it in dumplings, sprinkle it on your eggs bene. ANYTHING. I’m addicted
Eddie B
You can slap it on anything
Hersh
Chorizo burrito is that cheat meal where you are not really cheating at all. MIND BLOWN! In C Street’ chorizo burrito we trust
Alex B
Love the chorizo, not only does it taste great but it really checks off the boxes for hitting my daily nutrition goals. I ate the chorizo last month and reconnected with my dad!
Hall C
Chorizo that saves the planet
Dan K
Red bull stopped giving me wings, luckily this chorizo does
Jake W
I like the fact that it tastes like chorizo but doesn’t repeat on you for the rest of the day
Noah G
Eating clean has never tasted so good. I put this stuff on everything and have never looked or felt better. I swear I have been getting a lot more double takes on the street since I started eating this chorizo every day.
Cole B
I couldn’t pass a blind taste test between real chorizo and CS chorizo.
Dane M
Charley Street puts the CH in chorizo. Without it, you would just have Orizo. No one wants that. #globalwarming
Anthony M
I found God and a slew of new PR’s after my first bite of the renown CS chorizo
Kate
Taste, texture and nutrition - there is no better quality plant-based product on the market! Having been vegetarian for 12 years, I’ve tried them all. This is 10/10 and an absolute staple in my home