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July 4, 2023 Breakfast

Spicy Vegan Chorizo

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Here’s a simple, easy to follow vegan chorizo (sausage) recipe with a smoky, savory, and spicy flavor. This recipe is close to the traditional chorizo and is prepared with textured vegetable protein (TVP), aromatic, and spices. These spicy chorizos can be used in tacos, hot dogs, burritos, and as filling in Kathi rolls. You can add bits of this vegan chorizo to some spicy vegan Mac ‘n’ cheese or use them whole to make Vegan Korean Hot Dogs.

Vegan chorizo on a plate with black olives on the side

What is Chorizo?

Vegan chorizo is a plant-based version of the traditional Mexican and Spanish sausage called chorizo. Typically, vegan chorizo is made using a combination of ingredients such as textured vegetable protein (TVP), tofu, seitan, or a mix of beans and vegetables. These ingredients are seasoned with spices like smoked paprika, cumin, chili powder, and garlic to mimic the bold and spicy flavor of traditional chorizo. Vegan chorizo can be used as a versatile ingredient in various dishes. It can be added to tacos, burritos, nachos, chili, and pasta sauces, or used as a topping for pizzas.

How to make Chorizo Vegan?

  1. Ingredients: Vegan chorizo is made with textured vegetable protein (TVP), soya chunks, tofu, seitan, or a combination of beans and vegetables. It is seasoned with spices to replicate the flavor profile of traditional chorizo.
  2. Flavor and Texture: The texture can vary depending on the specific recipe but is typically similar to the crumbly texture of traditional chorizo.
  3. Cooking Methods: It can be cooked in similar ways to traditional chorizo, including grilling, pan-frying, or steaming.
Vegan chorizo on a plate with black olives on the side

Ingredients and Substitutes for Vegan Chorizo

Ingredients list

1 cup textured vegetable protein (TVP)

  • 1 cup vegetable broth
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (adjust to your desired level of spiciness)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons nutritional yeast (optional, but adds a cheesy flavor)
  • Juice of 1/2 a lemon

Substitute list

If you’re looking for substitutes for the ingredients listed in the vegan chorizo recipe, here are some alternatives you can consider:

  1. Textured Vegetable Protein (TVP):
    • Substitute with cooked and crumbled tempeh or cooked lentils.
  2. Vegetable Broth:
    • Replace with water or a combination of water and a vegetable bouillon cube for added flavor.
  3. Olive Oil:
    • Swap with another cooking oil like avocado oil, canola oil, or vegetable oil.
  4. Onion and Garlic:
    • If you don’t have onion, you can use shallots or scallions as a substitute.
    • If you don’t have garlic, you can use garlic powder or granulated garlic as an alternative.
  5. Tomato Paste:
    • Use tomato sauce or crushed tomatoes in place of tomato paste. Just be aware that the texture and flavor may vary slightly.
  6. Smoked Paprika:
    • If you don’t have smoked paprika, you can use regular paprika
  7. Ground Cumin, Chili Powder, Dried Oregano, Salt, and Black Pepper:
    • Adjust the quantities of these spices based on your personal taste preferences. Feel free to experiment and add other spices or herbs that you enjoy.
  8. Soy Sauce or Tamari:
    • Substitute with liquid aminos, coconut aminos, or Worcestershire sauce if you don’t have soy sauce or tamari on hand.
  9. Nutritional Yeast:
    • If you don’t have nutritional yeast, you can omit it. It adds a cheesy flavor, but the recipe will still be delicious without.

Note: Remember, these substitutions may slightly alter the flavor and texture of the final dish, but they can help you adapt the recipe based on the ingredients you have on hand.

How to make Vegan Chorizo? (steps and method)

  • In a medium bowl, combine 1 cup of textured vegetable protein (TVP) with 1 cup of vegetable broth. In a separate bowl, soak dry red chillis.
Dried, Unsoaked soya chunks in a bowl
Two bowls with red chillis and soya chunks being soaked with water
  • Next, allow the TVP to soak in the broth for about 10 minutes until it absorbs the liquid and becomes soft. Add to a blender and blend coarsly.
soaked soya chunks in my palm
Turning the soaked soya till they have a coarse texture
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped small onion to the skillet and sautΓ© for about 5 minutes until it becomes translucent.
Adding oil to the hot pan
add the chopped onions to the skillet to cook
  • Subsequently, add the minced garlic to the skillet and cook for an additional minute until fragrant. Add the caramelized onions and garlic into the blender
add the minced garlic to the skillet to cook
Add the caramelized onions and garlic into the blender with TVP.
  • Add the tomato paste to the onion and garlic. Blend to combine everything. Add smoked paprika, ground cumin, chili powder, dried oregano, salt (or to taste), and black pepper to the blender. Next, mix all the spices into the TVP mixture until well-coated.
Add the tomato paste to the blender
Add smoked paprika, ground cumin, chili powder, dried oregano, salt, and black pepper
  • Add the red chilies to a blender with the rest of the spices, blend smoothly. You can add a few tbsp of the reserved water to help with the blending.
Turning the soaked red chillis into a smooth water paste
Pouring the red chillis paste into the blender
  • Add vital wheat gluten to this mixture and bring it all together in the food processor.
Adding flour to the blender
Blender blending the chorizo mixture

Note: You can also just mix it with your hand but make sure to knead for a long time.

Placing the chrizo dough on to a clean surface
Kneading the chrizo dough with my hands

Now, make sausage-like shapes with this and tightly wrap it in plastic wrap. Alternatively, you can additionally add an aluminum foil around.

Rolling the chorizo mixture into sausage shapes
Showing the saran wrapped chorizo to the camera
Steaming the Chorizo:
  • Place the chorizo in a steamer and Steam them for 10-15 minutes.
chorizo wrapped in a saran wrap, placed in the steamer
Steaming the chorizos in a steamer
  • Your homemade vegan chorizo is now ready to be used in your favorite recipes. Enjoy it in tacos, burritos, nachos, or any other dish that calls for a flavorful and spicy chorizo substitute.
Picking out the steamed chorizo out of the steamer
Slicing the steamed chorizo using a knife
  • Chorizos can shine as a main dish on their own. Alternatively, they can be incorporated as an ingredient, lending their flavor to complement other ingredients in dishes like pastas, soups, stir-fries, or even pizza toppings.
Showing the steamed chorizos towards the camera
Vegan chorizo on a plate with black olives on the side

Storage

Vegan Chorizo can be stored in the fridge for 3-4 days or can be kept frozen for 4 weeks.

Check out my other recipes:

  • Vegan Korean Hot Dogs
  • Vegan Malai Kofta
  • Vegan Biryani

Also, I’ve started a brand-new series where I am spicing up American and British foods. Join @beextravegant as we explore the vibrant world of vegan cuisine and bring a whole new level of creativity to the kitchen. Follow me on Instagram to be part of this journey as we redefine flavors, discover exciting twists, and make every meal a celebration of deliciousness.

Vegan chorizo on a plate with black olives on the side

Spicy Vegan Chorizo

Vegan chorizo, a plant-based alternative to traditional chorizo, made with flavorful ingredients like TVP, spices, grains, and vegetables.
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
45 minutes mins
Course Breakfast, Dinner, Lunch
Cuisine Mexican, Spanish
Servings 2 people
Calories 302 kcal

Ingredients
  

  • 1 cup or 68 g TVP Textured vegetable protein or textured soy protein
  • 10 dried red chilies
  • 1/2 tsp oregano
  • 3-4 cloves garlic minced
  • 1 onion finely chopped
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp paprika
  • 1/2 tsp sugar
  • 1 tbsp tomato paste
  • 2 1/2 cups or 300 g vital wheat gluten
  • 1 tbsp oil

Instructions
 

  • Add boiling water to TVP and let it rehydrate. Once rehydrated, add to a food processor and process until grainy. Not smooth! Set the jar aside and don’t wash it yet.
  • Add the dried chilies to water in a pan and bring to a boil.
  • In another pan, add a tbsp oil, add the diced onion, and cook until translucent.
  • Then add the minced garlic and cook until the onions turn golden. Turn off the heat and set aside to cool down.
  • Once the red chilies soften, remove them and let them cool. Save some of the water to help with the blending.
  • Add the red chilies to a blender with the rest of the spices, and tomato paste and blend smooth. You can add a few tbsp of the reserved water to help with the blending.
  • Pour the chili paste, cooked onion, and garlic into the processor jar and blend them to help incorporate everything before you add the vital wheat gluten.
  • Add vital wheat gluten to this mixture and bring it all together in the food processor. You can also just mix it with your hand but make sure to knead for a long time.
  • Now, make sausage-like shapes with this and tightly wrap it in plastic wrap. You can additionally add an aluminum foil around. Steam them for 10-15 minutes.

Nutrition

Serving: 1sausageCalories: 302kcalCarbohydrates: 35gProtein: 48gFat: 1.6gSaturated Fat: 0.3gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 0.2gSodium: 42mgPotassium: 1256mgFiber: 25gSugar: 6gCalcium: 176mgIron: 10.1mg
Keyword Chorizo, Mexican Sausages, Vegan Chorizo
Tried this recipe?Let us know how it was!

Related

Categories: Breakfast Tags: best vegan chorizo, chorizo vegan, chorizo vegan recipe, homemade sausage recipe, vegan, vegan chorizo recipe, vegan sausage, vegan spicy sausage, Vegan spicy sausage recipe, vegetarian chorizo recipe, vegetarian sausage

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Reader Interactions

Comments

  1. Shweta says

    July 11, 2023 at 1:35 pm

    4 stars
    This recipe is new for me i will definitely try.

    Reply
  2. Opal says

    August 21, 2023 at 3:32 am

    5 stars
    Ooooh this is wonderful! Can I share an extension of your recipe, which I made? Use your ‘sausage’ but put it in a (vegan) wonton wrapper with carrots, onions, red cabbage, and hoisin sauce. Fry it up. SO GOOD. Much love!

    Reply
    • Beextravegant says

      October 13, 2023 at 12:57 pm

      Amazing! I’m going to try that next time πŸ˜€

      Reply
  3. Poornima says

    November 20, 2023 at 5:34 am

    Interesting recipe! Can I sub vital wheat gluten with chick pea flour?

    Reply
    • Beextravegant says

      November 22, 2023 at 11:10 am

      No, I’m sorry. Vital wheat gluten is vital to the fibrous texture of this vegan chorizo.

      Reply

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about me

I’m a full time Instagram/TikTok/YouTube content creator, recipe developer, and freelance food videographer and photographer, specializing in short format videos (reels, tiktok, shorts etc).

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