Vegan Chorizo

Vegan chorizo is a spicy, meaty, and savory recipe that will leave you in disbelief to find out it’s completely plant-based! TVP, dried chiles, and bold spices come together for an unbelievably versatile dish. Serve it in tacos, burritos, enchiladas, tamales, and more.

❤️ Why you’ll love this recipe

• Authentic flavors: We’ve blended traditional ingredients like ancho chiles with vegan staples to deliver a flavor that rivals any conventional Mexican chorizo.
• Texture: By using textured vegetable protein (TVP), we promise you’ll get a perfectly crumbly, chewy, and satisfying texture in every bite.
• Versatile: Vegan chorizo is great in tofu scrambles, tacos, burritos, and so much more. Or, enjoy it as a standalone dish!
• Easy to make: Even if you’re new to vegan cooking, we guarantee you’ll find this recipe simple to make. 

If you love plant-based chorizo, you should really check out our vegan chicken, vegan fish, vegan Spam, walnut meat, sofritas, or vegan ground beef.

🌶️ What is vegan chorizo?

Chorizo is a type of spicy sausage with both Spanish and Mexican roots. Conventional chorizo varieties are meat-based, but our game-changing vegan chorizo offers a remarkably similar taste and texture!

It starts with textured vegetable protein, which provides a chewy, meaty texture when cooked correctly. We marinate it in a spicy, smoky, and savory sauce featuring ancho chiles, garlic, cloves, cumin, coriander, and Mexican oregano.

Once pan-fried, the flavors are perfectly infused into the TVP. You can enjoy it in a variety of ways, from stuffing it into tacos and empanadas to sprinkling it on top of nachos and mixing it into soups and stews.

🇲🇽 Mexican vs. Spanish chorizo

If you weren’t already aware, Spanish and Mexican chorizo could not be more different. For reference, we’re making Mexican chorizo today, but here is the low down:

• Meat: Spanish chorizo is made from pork, but you can sometimes see it made with beef. Mexican chorizo typically has more pork fat added to the recipe.
• Seasonings: The bright red hue of Spanish chorizo comes from paprika, and other primary seasonings include garlic, white wine, and herbs. Mexican chorizo is seasoned with spicy red chile peppers, herbs and spices, and vinegar.
• Curing process: Spanish chorizo is fermented and smoked, then the sausages are air-cured. It’s usually served in slices. Mexican chorizo comes fresh rather than cured, so it needs to be cooked before serving (similar to ground pork or beef).

🛒 Ingredients & substitutions

• Ancho chiles: Offer a mild heat and earthy, sweet flavor with a rich red hue. If you can’t find ancho chiles at a Mexican food market or in the international aisle of grocery stores, try using dried mulato and pasilla chiles instead.
• Coriander seeds: Add an earthy, sweet, and aromatic element. Whole coriander seeds are best, but ground coriander can be used if seeds are unavailable.
• Other spices: Unlike Spanish chorizo, there are a variety of spices found in Mexican chorizo. On top of red chiles and garlic, think cloves, cinnamon, cumin, cayenne, or Mexican oregano.
• Apple cider vinegar: Adds tanginess to brighten the flavors. You can also try lime juice or white wine vinegar if you don’t have apple cider vinegar on hand.
• Tamari: Adds a deep, umami-rich taste to emulate traditional chorizo. If you don’t have tamari, you can use liquid aminos or soy sauce if you’re not concerned about gluten.
• Garlic: Imparts pungent savory undertones to this recipe. We suggest using fresh garlic cloves, but garlic powder will work in a pinch. Just add it to the blender.
• Coconut oil: Used for frying and to provide a rich, fatty flavor. If you prefer, you can substitute it with olive oil or other vegetable oils.
• TVP: Also known as textured soy protein, TVP is derived from soy flour. It carries a mild bean flavor to begin with but soaks up marinades extremely well. You can find it in the bulk section of most health food stores or grocery stores. It’s also widely available online. Tofu, tempeh, or chopped mushrooms will also work.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make vegan chorizo

Step 1: Rehydrate the chiles

Stem and seed the ancho chiles, then soak them in a pot of hot water until they’re soft and pliable. By properly rehydrating the chiles, you can achieve a smoother blending process.

Step 2: Blend the spices

In a dry skillet over low-medium heat, toast the whole coriander seeds until fragrant. Toasting spices before blending helps amplify their flavors.

Once toasted, add them to the blender along with the soaked chiles, other spices, soy sauce, apple cider vinegar, and water. Mix everything until it’s smooth.

Step 3: Cook the soyrizo

Pour the chile mixture through a mesh strainer to remove any leftover bits, then heat the coconut oil in a large skillet. Sauté the garlic until it’s fragrant, then add the TVP and half the spicy marinade.

By gradually adding the marinade, you allow the TVP to soak up all the flavors. Once it’s absorbed, add the rest of the marinade and finish cooking your plant-based chorizo until no liquid remains. Happy eating!

If you have questions about this soyrizo recipe, check out our FAQs or leave a comment down below!

🌮 How to use vegan chorizo

While you can definitely eat this vegan chorizo on its own, here are some of the ways we love to incorporate it into other recipes:

• Black bean tacos or sopes with fresh salsa
• Air fryer quesadillas with avocado crema
• Vegan black bean soup or pinto bean soup
• Vegan empanadas or vegan tamales
• Vegan grain and burrito bowls

🌡️ Storage & reheating

Vegan chorizo is easy to store and reheat. Just follow these simple storage tips: 

• Fridge: Once cooled, this soyrizo recipe keeps well in an airtight container for up to 4-5 days in the refrigerator.
• Freezer: For longer storage, transfer the soyrizo to a freezer-safe bag or container for up to 2 months.
• Reheating: If frozen, thaw the soyrizo in the fridge overnight. Transfer it to a warm skillet over medium, adding a touch of water or oil if needed.
• Prep ahead: The marinade can be prepared in advance and stored in the fridge for up to 3 days until you need it.

♻️ Variations

• Spice levels: Adjust the amount of cayenne for varying heat levels. You can even add arbol or piquín chiles.
• Different protein: Swap TVP for finely chopped mushrooms, crumbled tofu or tempeh, chopped walnuts, or almonds for a different texture and flavor.
• Other chiles: Experiment with pasilla or guajillo chiles for a twist in flavor.
• Herbaceous: Incorporate fresh herbs like cilantro or parsley at the end.
• With beans: Mix in black or pinto beans for added protein.
• Tomato-based: Add some crushed tomatoes for a vibrant, juicy version.
• Smoky: Add a touch of liquid smoke or smoked paprika for a deep smoky flavor. You can also use chipotle meco or morita chiles.

🧑‍🍳 Top tips

• Shake out the powder: TVP sometimes comes with extra soy powder on it, which can have a stronger flavor. Use a mesh strainer and shake out the powder before cooking.
• Don’t rehydrate: Contrary to what you read online, TVP takes on flavor better when you add liquid as you’re cooking. If it’s already filled with water, it will repel your marinade!
• Toast the spices: This step is crucial for a flavor-packed soyrizo, so make sure you don’t skip it!
• Don’t skip the fat: In order to create a rich taste and texture that’s similar to meat-based chorizo, coconut oil is necessary.
• Coat the TVP well: Stir the TVP thoroughly to properly coat it in the marinade. This is important since the TVP isn’t rehydrated in water.  
• Consistency: The mixture should be moist but not overly wet, so keep an eye on the texture and adjust the liquid as needed.

💬 FAQ

🍴 More meat alternatives

If you like this vegan chorizo recipe, then you have to try more of our plant-based meat alternatives like these: 

• Jackfruit Carnitas: Meaty carnitas made completely out of jackfruit.
• Vegan Fried Chicken: KFC-style seitan chicken fried in a golden crust.
• Vegan Buffalo Cauliflower Wings: Tender on the inside, crispy on the outside, and ultra-spicy!
• Vegan Meatloaf: A hearty, comforting, and satisfying recipe.

Note: We’ve updated this post to include new information and helpful tips about the recipe.