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Vegan Chorizo in a Skillet

Vegan Chorizo

$2.32 recipe | $0.39 serving
This high-protein, 100% plant-based chorizo will leave you in disbelief. It's everything you want in Mexican chorizo, just without the meat! Enjoy this spicy, savoury, and delicious recipe as an addition to all your favorite dishes.
4.56 from 9 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course How-to
Cuisine Gluten-Free, Mexican, Vegan
Servings 6 servings
Calories 228 kcal

Equipment

  • Blender
  • Cast-iron skillet
  • Mesh Strainer

Ingredients
 

  • 5 dried ancho chiles ($0.25)
  • ½ tsp coriander seeds ($0.01)
  • 1 tsp cayenne ($0.02)
  • ½ tbsp Mexican oregano ($0.05)
  • 1 tsp cumin ($0.01)
  • 3 whole cloves ($0.01)
  • 3 tbsp tamari ($0.54)
  • 4 tbsp apple cider vinegar ($0.20)
  • 1 ¾ cup water ($0.01)
  • 1 tsp salt ($0.01)
  • 1 tsp cracked black pepper ($0.01)
  • 3 tbsp refined coconut oil, divided ($0.42)
  • 6 cloves garlic ($0.24)
  • 3 cups TVP ($0.54)

Instructions
 

  • De-stem and shake the seeds out of all the dried chiles. Add them to a pot, cover with water, and bring to a low boil. Reduce the heat and simmer for 10-15 minutes, or until the chiles are 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 tbsp 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 papas con chorizo, quesadillas, soups, stews, sopes, empanadas, or tamales. Happy eating!

Video

Notes

  • The TVP should have a soft, "meaty" consistency when done (not too chewy).
  • If you don’t want the chorizo overly spicy, half or omit the cayenne.
  • For more flavor, toast the dried chiles in a skillet for 1-3 minutes before boiling.
  • If you can't find Mexican oregano, the closest sub is marjoram.
  • Optional ingredients are not reflected in the price or calories of our recipes.
  • We calculate nutritional information for our recipes with Cronometer.
  • Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
  • All prices are in USD.
     

Nutrition

Nutrition Facts
Vegan Chorizo
Serving Size
 
105 g
Amount per Serving
Calories
228
% Daily Value*
Fat
 
7.3
g
11
%
Saturated Fat
 
6.1
g
38
%
Trans Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
512.4
mg
22
%
Potassium
 
74
mg
2
%
Carbohydrates
 
16
g
5
%
Fiber
 
8.2
g
34
%
Sugar
 
6.2
g
7
%
Protein
 
23.8
g
48
%
Vitamin A
 
371.2
IU
7
%
Vitamin C
 
1.5
mg
2
%
Calcium
 
170.4
mg
17
%
Iron
 
5.8
mg
32
%
* Percent Daily Values are based on a 2000 calorie diet.
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