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–+ servings
Vegan Chorizo in a Skillet

Best Vegan Chorizo

Justine Drosdovech
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.
4.77 from 17 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course How-to
Cuisine Gluten-Free, Mexican, Vegan
Servings 6 servings
Calories 228 kcal

Equipment

  • Blender
  • Cast-iron skillet
  • Mesh Strainer

Ingredients
 

US Customary - Metric
  • 5 ancho chiles
  • ½ teaspoon coriander seeds
  • 1 teaspoon cayenne
  • ½ tablespoon Mexican oregano
  • 1 teaspoon cumin
  • 3 whole cloves
  • 3 tablespoons tamari
  • 4 tablespoons apple cider vinegar
  • 1 ¾ cup water
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 3 tablespoons refined coconut oil
  • 6 cloves garlic
  • 3 cups TVP

Instructions
 

  • Stem and shake the seeds out of all the dried chiles. Add them to a pot of boiled water, cover with a lid, and let them rehydrate for 10-15 minutes, or until soft and pliable. Drain and add them to a blender.
  • In a dry skillet over low-medium heat, toast the whole coriander seeds until fragrant. Once toasted, add them to the blender along with cayenne, oregano, cumin, cloves, salt, pepper, soy sauce, apple cider vinegar, and water. Mix on high until smooth. Taste and adjust the seasonings to your preference.
  • Pour the chile mixture through a mesh strainer into a bowl (make sure to work it through with a spoon or spatula). Set aside.
  • Heat 3 tablespoons of coconut oil over low-medium in a small frying pan. Sauté the minced garlic for 1-2 minutes, then add in the dried TVP and stir to coat in the oil.
  • Add in half of the marinade and cook until most of the liquid is absorbed. Then, pour in the rest of the marinade and finish cooking until no liquid remains, about 15 minutes. Taste and adjust the salt & pepper level to your liking.
  • Serve your chorizo in recipes like tacos, quesadillas, soups, stews, sopes, empanadas, or tamales. Happy eating!

Notes

  • 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.
  • Nutritional information is a rough estimate and should not be taken as health advice.
     

Nutrition

Serving: 105g | Calories: 228kcal | Carbohydrates: 16g | Protein: 23.8g | Fat: 7.3g | Saturated Fat: 6.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 512.4mg | Potassium: 74mg | Fiber: 8.2g | Sugar: 6.2g | Vitamin A: 371.2IU | Vitamin C: 1.5mg | Calcium: 170.4mg | Iron: 5.8mg
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