Vegan Chorizo
This vegan chorizo is my go-to when I'm craving something spicy and comforting, especially on taco nights with friends. It's got just the right amount of kic...
I first threw this recipe together when I was missing the bold flavors of traditional chorizo but wanted a plant-based version.
You know those nights when you’re craving something rich and flavorful?
That's when this recipe was born.
I love how the spices really come alive when you let the mixture sit for a bit, soaking up all that flavor magic.
The first time I made it, I remember thinking, 'Why didn't I try this sooner?'
What Makes This Recipe Special
- âś“Made with simple, plant-based ingredients that are easy to find
- âś“No animal products - completely vegan and cruelty-free
- âś“Perfect for beginners and experienced cooks alike
- âś“Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Textured Vegetable Protein (TVP) is my go-to for this recipe because it absorbs the flavors beautifully, but if you don't have any on hand, I've tried crumbled tempeh and even cooked lentils, and they both work great too. Just adjust the spices to your liking, especially if you're swapping ingredients.
Tips & Notes
- •For a deeper flavor, I like to let the mixture sit for 30 minutes before cooking; it makes all the difference.
- •To keep it fresh, I store any leftovers in a mason jar in the fridge, and it still tastes amazing for up to a week.
- •If you like it spicy, add an extra pinch of cayenne—I always do when I'm feeling adventurous.
Recipe Variations
- •Sometimes, I'll toss in some sautéed mushrooms for an earthy touch.
- •My friend Sarah loves adding roasted sweet corn to hers—it adds a nice burst of sweetness.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Can I make this chorizo ahead of time?
Yes, Vegan Chorizo can be made ahead of time and stored in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.
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This vegan chorizo is my go-to when I'm craving something spicy and comforting, especially on taco nights with friends. It's got just the right amount of kic...
Ingredients
Instructions
- 1
In a medium bowl, soak the Textured Vegetable Protein (TVP) in 1 cup of vegetable broth for about 10-15 minutes until rehydrated.
- 2
Heat olive oil in a large skillet over medium heat. Add the chopped red onion and sauté for 3-4 minutes until softened.
- 3
Add minced garlic to the skillet and sauté for an additional minute until fragrant.
- 4
Stir in the soaked TVP, smoked paprika, chili powder, cumin, oregano, soy sauce, salt, and black pepper.
- 5
Cook the mixture for about 5-7 minutes, stirring occasionally, until everything is well combined and heated through.
- 6
Remove from heat and stir in lime juice. Adjust seasoning if necessary.
- 7
Serve warm as a filling for tacos, burritos, or alongside your favorite grains and vegetables.
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