Add bold, smoky flavor to your favorite meals with this easy homemade vegan chorizo recipe! It’s packed with plant-based protein, rich spices, and meaty texture—perfect for tacos, burritos, scrambles, nachos, and more. This recipe is quick, flavorful, and 100% vegan, making it a must-try for anyone looking for the best vegan chorizo that’s also soy-free and gluten-free adaptable.
Why You’ll Love This Vegan Chorizo
- Quick & easy: Ready in under 30 minutes with minimal prep.
- Customizable: Make it spicy, smoky, or mild to suit your taste.
- High-protein: Great meat substitute made from soy crumbles or tofu.
- Perfect for meal prep: Freezer-friendly and easy to reheat.
Ingredients
- 1 ½ cups soy crumbles or textured vegetable protein (TVP)
- 1 ½ cups vegetable broth (for rehydrating)
- 1 tbsp olive oil
- 1 tbsp white vinegar
- 1 ½ tsp paprika
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp oregano
- ¼ tsp ground coriander
- Pinch of cinnamon
- ½ tsp salt, or to taste
Optional Add-ins:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 chipotle pepper in adobo, chopped
How to Make Vegan Chorizo
- Hydrate the soy crumbles: In a medium saucepan, bring vegetable broth to a boil. Add soy crumbles and simmer for 8–10 minutes until fully rehydrated. Drain using a fine mesh strainer and press to remove excess liquid.
- Sauté and crisp: Heat olive oil in a skillet over medium-high heat. Add rehydrated soy crumbles and cook, stirring frequently, until golden and slightly crispy—about 6–8 minutes.
- Add flavor: Stir in vinegar and all the spices (paprika, garlic powder, chili powder, cumin, oregano, coriander, cinnamon, and salt). Mix well and cook for another 2–3 minutes to let the flavors absorb. If using, add onion, garlic, or chipotle now.
- Serve: Use immediately in tacos, burritos, breakfast scrambles, or over nachos. Leftovers store well and taste even better the next day!
Recipe Tips & Variations
- No soy? Use crumbled extra-firm tofu or a store-bought vegan ground beef alternative.
- For vegan chorizo no soy, swap in lentils or mushrooms for a hearty, allergen-friendly version.
- Make it spicier by adding cayenne pepper or extra chipotle.
- For a smoky finish, use smoked paprika or liquid smoke.
Storage & Reheating
- Fridge: Store in an airtight container for up to 4–5 days.
- Freezer: Freeze for up to 3 months. Thaw in the fridge before reheating.
- Reheat: Warm in a skillet over medium heat until hot and slightly crispy.
What Is Vegan Chorizo Made Of?
Vegan chorizo is a plant-based chorizo alternative made from soy crumbles, tofu, or legumes and flavored with a blend of savory spices. It mimics the texture and flavor of traditional Mexican chorizo—without the meat. Whether you’re looking for a vegan chorizo without soy or a vegan chorizo with bold flavor, this recipe can be adapted to your needs.
Delicious Ways to Use Plant-Based Chorizo
- Stuff into soft tortillas with guacamole and salsa for easy vegan tacos
- Stir into a tofu scramble for a protein-rich breakfast
- Pile onto nachos with dairy-free cheese and black beans
- Add to vegan paella for a smoky Spanish twist
- Mix into grain bowls, burrito bowls, or taco salads
Frequently Asked Questions
What is vegan chorizo made of?
Most recipes use soy protein, tofu, or legumes as the base, paired with smoky spices like paprika and cumin to replicate the flavor of traditional pork chorizo.
Is vegan chorizo healthy?
Yes! It’s high in plant protein, lower in fat than meat-based chorizo, and can be made with whole-food ingredients.
Can I make vegan chorizo without soy?
Absolutely. Use crumbled lentils, mushrooms, or store-bought soy-free meat alternatives for a vegan chorizo recipe no soy.
Where can I buy vegan chorizo?
Many brands offer vegan chorizo—look in the refrigerated or freezer section. For a homemade version, this recipe is your best bet for flavor and freshness.
Is this vegan chorizo good for vegan paella?
Yes! Its smoky, savory flavor pairs beautifully with rice and vegetables in a traditional-style vegan paella.
How long does homemade vegan chorizo last?
It stays fresh in the fridge for up to 5 days and can be frozen for 3 months.
Can I slice it like sausage?
This version is a crumble, but you can shape and cook it into logs or patties, then slice it into vegan chorizo slices after cooking.
More Plant-Based Favorites to Try:
- Simple Kale Salad: A fresh and zesty everyday salad.
- Superfood Salmon Salad: Loaded with flavor and nutrients.
- Spinach and Feta Turkey Burgers: A juicy, protein-packed main.
- Air Fryer Donuts: Sweet, fluffy, and surprisingly easy.
- Viral Cottage Cheese Ice Cream: TikTok’s favorite guilt-free dessert!
- Ramen Carbonara: Creamy, comforting fusion made easy.
Get ready to wow your taste buds and upgrade your meals with this homemade vegan chorizo recipe—easy, meaty, and bursting with flavor!
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Easy Vegan Chorizo Recipe
Description
This homemade vegan chorizo is packed with bold, smoky flavor, meaty texture, and tons of plant-based protein! Made with soy crumbles or tofu and seasoned to perfection, it's perfect for tacos, burritos, scrambles, nachos, and more. Whether you're looking for a vegan chorizo recipe with no soy or the best plant-based chorizo for paella, this quick and easy recipe has you covered. Ready in under 30 minutes and freezer-friendly!
Ingredients
How to Make This Easy Vegan Chorizo Recipe
Simmer the Soy Crumbles
Start by bringing your vegetable broth to a boil in a large non-stick skillet or pot. Once it’s boiling, add the soy crumbles and let them simmer for about 10 minutes. This step helps infuse the crumbles with flavor and soften them.
After simmering, drain the soy crumbles well and press them firmly to remove as much liquid as possible. The drier, the better—it helps achieve that classic chorizo texture.
Sauté for Flavor & Texture
In the same pan, heat the vegetable oil over medium-high heat. Add the drained soy crumbles back in and sauté for around 5 minutes, stirring frequently. You want them to dry out more and start turning golden brown—this gives your vegan chorizo that delicious, slightly crispy bite.
Add the Bold Chorizo Spices
Time to bring the flavor! Add minced garlic, smoked paprika, chili powder, cumin, oregano, coriander, a pinch of cinnamon, salt, and a splash of white vinegar. Stir everything together really well so the soy crumbles soak up all the seasoning goodness.
Let it cook for another 10 minutes, stirring occasionally. The mixture should be fragrant, flavorful, and beautifully browned
Serve and Enjoy!
Your easy vegan chorizo recipe is ready to use! Spoon it into tacos, wrap it in burritos, sprinkle over nachos, or pair it with a tofu scramble for a protein-packed breakfast. However you serve it, this plant-based chorizo is bold, spicy, and totally satisfying.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 135kcal
- % Daily Value *
- Sodium 856mg36%
- Potassium 157mg5%
- Total Carbohydrate 16g6%
- Dietary Fiber 7g29%
- Sugars 6g
- Protein 16g32%
- Vitamin A 3209 IU
- Vitamin C 1 mg
- Calcium 131 mg
- Iron 5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
