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.

Vegan Chorizo in a Skillet.
Can you believe this vegan chorizo is meat-free?

❤️ 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 for vegan chorizo.
Try to use fresh spices whenever possible!

🛒 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.

Coriander Seeds in a Skillet.
Toast your coriander seeds until fragrant

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.

Ancho Chiles and Spices in a Blender.
Blend the chiles with your seasonings

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.

Red Sauce in a Strainer Over a Bowl.
Strain the soyrizo sauce in case there are chunks

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!

Vegan Chorizo in a Skillet.
Fry until the TVP has absorbed the liquid!

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:

🌡️ 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.
Vegan Chorizo in a Taco.
Load up on vegan chorizo tacos!

♻️ 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

What can I replace dried chile peppers with?

You can replace these chile peppers with a combination of paprika and ancho chile powder or paprika and cayenne.

Can I skip the straining process?

We don’t recommend skipping the straining process. Straining ensures a smoother consistency and removes any impurities.

How do I know when the soyrizo is done cooking?

You’ll know the soyrizo is done cooking once the liquid is fully absorbed and the mixture is slightly crumbly.

Is this soyrizo gluten-free?

Yes, this soyrizo recipe is gluten-free. Just make sure you are using tamari and not soy sauce.

Is chorizo healthy?

Chorizo is typically loaded with saturated animal fats, so we would deem this to be more on the unhealthy side. Using high-protein, low-fat soy protein makes this soyrizo recipe more healthy. But, as with anything, moderation is key.

🍴 More meat alternatives

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

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
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
 

  • 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!

Video

YouTube video

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

Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.

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Recipe Rating




12 Comments

  1. Hi,

    Thanks for the great recipe. Is there a reason why you discard the chii soaking water and then add regular water? There is a lot of flavor in the soaking water.

    Thanks

    1. Mitch and Justine says:

      Hi Vahram,

      Some people find the soaking water to be bitter, but you can absolutely use it in place of regular water. In fact, we often do! Hope that helps.

      1. 5 stars
        I just made this and it was amazing. The tip about not rehydrating is a trick I will use from now on when working with TVP. THANK YOU!

        1. Mitch and Justine says:

          Hi Vahram,

          That’s what we love to hear! We’re glad you found the TVP tips helpful since it can be a tricky one to work with! Thanks for leaving your feedback 🙂

  2. Jasmine Camacho says:

    5 stars
    Mindblown. really can’t believe how amazing this recipe is. i was expecting it to be somewhat similar but not an exact replica of actual chorizo. but that’s exactly what it is – a replica. i’m mexican and i’ve been vegan for 3 years now. i was able to adopt most of my mom’s recipes into a vegan version, so most of my family has been able to be 95%ish vegan, EXCEPT my dad. that’s been quite a battle. but this recipe it’s a GAME CHANGER . i did up it up in spice bc he’s mexican so it has to be spicy. i served him some in taco form and his reaction was priceless. he really couldn’t believe it was vegan and i understand it just has such an authentic taste. i will definitely be implementing this quite often. i hope you realize you practically just turned my dad vegan, which i’ve been longing for for so long for his health. so really you guys just saved his health. so thank you so much for this recipe!!

    p.s. i’ve never done a review for anthying but i just had to thank and acknowledge them. also sorry if this review is a bit too much.

    1. Mitch and Justine says:

      Hi Jasmine,

      Wow, this was really beautiful to read your review. This is exactly why we share our recipes. It’s moments like this that are really touching and humbling. Thank you so much for your kind words, and we can’t express enough how happy we are that your dad is on his way to better health! Feel free to reach out if you ever need anything/have feedback for future recipes we can make!

  3. Jeanettecentaur says:

    5 stars
    I made this with Carne de Soya chunks and it came out AMAZING! Thank you so much!

    1. Mitch and Justine says:

      Hey Jeanette!

      That is so great to hear! We’re glad you enjoyed it, and thanks for the comment 🙂

  4. Why is the coconut oil divided? It seems to be all used at once.

    1. Broke Bank Vegan says:

      Hi Kristene,

      Thank you for bringing this to our attention. You are right! The coconut oil is used all at once and should not be divided. It’s all fixed in the recipe card now 🙂

  5. Great recipe! The TVP I used was much smaller appearing in size that the TVP pictured here. Are here different kinds?

    1. Broke Bank Vegan says:

      Thank you so much! Yes, there are all kinds of sizes. Try looking at a bulk food store, online (like Amazon or iHerb), or at a natural food store most likely!