Vegan Chorizo
Flavorful, easy to make, this Vegan Chorizo is packed with plant-based protein. Make it in just 10 minutes with pantry staples.
Nutrition Facts
Ingredients
Instructions
First, rehydrate the TVP by adding it to a bowl with the broth. Stir and let it sit for 5-8 minutes, and drain if there’s a LOT of liquid left, but not if there’s only a little.
In the meantime, add all your spices to a bowl--it works best when everything is prepared beforehand. You can stir them or not, it doesn’t matter much.
Heat a large nonstick skillet over medium high heat. Add the TVP and just a little of the remaining liquid to the pan and spread it out. Let it cook for a minute or two, stirring occasionally.
Add the spices and stir well until totally combined. Let it cook for 3 minutes, stirring occasionally. If it starts to stick, add a bit of the broth leftover or a bit of water, and stir to deglaze.
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Continue Reading at Zardyplants →Chef's Notes
Note 1: The base of this vegan chorizo is TVP, which stands for textured vegetable protein. TVP is soy based, low fat, gluten-free, and packed with plant-based protein. I can find TVP at local health food stores and online. You could substitute lentils (with mushrooms would be tasty) or a store-bought vegan ground beef, if you’d like. TVP comes dehydrated, which is nice because that makes it shelf-stable and you can use just a little at a time if you’d like. I try to keep some on hand at all times.
Note 2: Apple cider vinegar balances the spice with a little acidity. Any neutral vinegar would work here (I wouldn’t use muscat or balsamic vinegar), or you could use lime juice.
Note 3: The optional fourth ingredient is coconut milk or any kind of neutral flavored oil. Chorizo is usually pork-based so it’s relatively fatty. The fat in the coconut milk (or oil) makes up for that and gives it that rich and fatty mouthfeel, but it’s not required. I’ve tried it with and without, and it’s delicious either way. And if you do use coconut milk like I did, I promise you can’t taste the coconut!
Note 4: You can also just buy a pre-made chorizo spice blend to make it REALLY easy on yourself. But I prefer to mix it myself since I can customize it.
Note 5: Smoked paprika is not a traditional chorizo spice, but since chorizo seasoning is typically added to meat, I wanted to infuse a little more meaty flavor into the TVP.
Note 6: I have a strong aversion to cloves so I didn’t include them in the recipe, but they are traditionally a part of the spice mix. I’m sure you can’t really taste them, but I can’t even be around the smell. If using, grind fresh in your spice grinder or mortar and pestle for best results, or use purchased ground cloves (just a pinch).
Note 1: The base of this vegan chorizo is TVP, which stands for textured vegetable protein. TVP is soy based, low fat, gluten-free, and packed with plant-based protein. I can find TVP at local health food stores and online. You could substitute lentils (with mushrooms would be tasty) or a store-bought vegan ground beef, if you’d like. TVP comes dehydrated, which is nice because that makes it shelf-stable and you can use just a little at a time if you’d like. I try to keep some on hand at all times.
Note 2: Apple cider vinegar balances the spice with a little acidity. Any neutral vinegar would work here (I wouldn’t use muscat or balsamic vinegar), or you could use lime juice.
Note 3: The optional fourth ingredient is coconut milk or any kind of neutral flavored oil. Chorizo is usually pork-based so it’s relatively fatty. The fat in the coconut milk (or oil) makes up for that and gives it that rich and fatty mouthfeel, but it’s not required. I’ve tried it with and without, and it’s delicious either way. And if you do use coconut milk like I did, I promise you can’t taste the coconut!
Note 4: You can also just buy a pre-made chorizo spice blend to make it REALLY easy on yourself. But I prefer to mix it myself since I can customize it.
Note 5: Smoked paprika is not a traditional chorizo spice, but since chorizo seasoning is typically added to meat, I wanted to infuse a little more meaty flavor into the TVP.
Note 6: I have a strong aversion to cloves so I didn’t include them in the recipe, but they are traditionally a part of the spice mix. I’m sure you can’t really taste them, but I can’t even be around the smell. If using, grind fresh in your spice grinder or mortar and pestle for best results, or use purchased ground cloves (just a pinch).
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Reviews from the Original Source
This is a fantastic chorizo recipe! The seasonings are just right, and I love that no additional fat is required. My wife and I both loved it, and it's certainly better than the Morningstar variety sold in the freezer section. This one is a keeper!
So simple, pantry friendly and delicious! We put this on top of a pizza with a creamy sauce, butternut squash and sautéed leeks :) thank you for the recipe, my boyfriend has already claimed the leftover for himself!
Definitely going in our regular rotation!
My husband is reluctantly plantbased and said "do I even want to know what that's made of? because it's REALLY good!," ha. He only wanted it a little spicier so I added a quarter teaspoon of cayenne as well since I had already done 3 tablespoons of the chili powder. I also added a tablespoon each of veggie ketchup and TJ's coconut aminos for a little sweetness and rather than cooking it on the stove I brought the broth to a boil in a glass pyrex measuring cup in the microwave and just mixed it all in there along with a touch extra TVP to avoid draining (I was holding a wiggly baby, so it was just safer to avoid flames lol) so we can just brown up what we need when we need it.
Thank you for a lovely recipe, as always!!
I love TVP :)
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