Easy Vegan Chorizo Recipe

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

1. 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.
2. 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.
3. 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.
4. 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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Definitely my new go-to vegan chorizo recipe.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-08-23", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Mateo R., San Diego, USA", "reviewBody": "As someone trying to eat more plant-based meals, this plant based chorizo is a game changer. I used it in tacos and even my meat-loving friends couldn’t tell the difference!", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-01-15", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Julia L., Toronto, Canada", "reviewBody": "I was searching for a solid vegetarian chorizo to make breakfast burritos and this was perfect. Love that it’s soy-free too. Super flavorful and easy to prep.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-06-06", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Fredrik N., Stockholm, Sweden", "reviewBody": "I tried this after giving up meat and wow, I wasn’t expecting such depth of flavor. Easily the best vegan chorizo recipe I’ve come across. Worked perfectly in a skillet hash.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-09-28", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Sophie D., Manchester, UK", "reviewBody": "I’m so glad I found this! I had no idea where to buy vegan chorizo near me and this homemade version was not only easy but much tastier. Great spices and texture.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-09-02", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Lauren B., Boston, USA", "reviewBody": "Love this vegan chorizo recipe no soy. As someone with a soy allergy, I’ve struggled to find good alternatives, and this one nailed it—no soy, no tofu, just pure deliciousness.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-12-02", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Enzo V., Rome, Italy", "reviewBody": "Made vegan paella with this and it was incredible. The vegan chorizo slices gave the dish the perfect smoky touch. Will definitely make again.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-10-17", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Samira A., Berlin, Germany", "reviewBody": "What is vegan chorizo made of? I had no idea until I found this recipe. The blend of seasonings and texture is amazing. You’d never guess it’s plant-based.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-05-09", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Connor J., Dublin, Ireland", "reviewBody": "I was wondering is plant-based chorizo good for you? This one checks all the boxes—protein-rich, satisfying, and made with real ingredients. I feel good eating it regularly.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2023-06-27", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Amélie F., Lyon, France", "reviewBody": "Used this vegan chorizo for paella night and it blew everyone away. The flavor held up beautifully and even non-vegans were asking for the recipe. So good!", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-05-24", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Isabel H., London, UK", "reviewBody": "I’ve tried a few vegan chorizo brands, but nothing compares to making it fresh with this vegan chorizo recipe. The spices are bold, the texture is just right, and I love that I can control all the ingredients. It’s now a staple in my weekly meal prep. I even used it in a vegan paella last weekend and got rave reviews from everyone.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2025-02-06", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Lukas M., Vienna, Austria", "reviewBody": "This plant based chorizo surprised me in the best way! I expected it to be good, but it was amazing—super flavorful, rich in umami, and very satisfying. I added it to a lentil stew and it took the dish to a whole new level. Plus, knowing it’s a healthy no soy no tofu option makes it even better.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-10-23", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Brittany C., Vancouver, Canada", "reviewBody": "Finding a vegetarian chorizo that tastes good and is easy to make has been tricky until now. This recipe was simple to follow, packed with smoky paprika and chili flavors, and had that savory kick you want in chorizo. I used it in tacos and then again the next day in a breakfast hash—absolutely delicious both ways.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-10-04", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Johan E., Uppsala, Sweden", "reviewBody": "As someone who recently went plant-based, I’ve missed the deep, spicy flavor of traditional chorizo. This best vegan chorizo recipe completely hits the spot. I made a batch and froze some, and it reheats perfectly. It’s an amazing option for quick weeknight meals or burrito bowls.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-11-21", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Amelia T., Cardiff, Wales", "reviewBody": "I love trying out new healthy recipes, and this vegan chorizo recipe no soy is perfect for someone like me who avoids soy products. The flavor is deeply satisfying, and it crisps up beautifully in a skillet. I added it to a baked potato with avocado and lime—my new favorite lunch!", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-11-14", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Marco R., Milan, Italy", "reviewBody": "What is vegan chorizo made of? I had that same question, and this recipe answered it with a blend of natural, whole-food ingredients that come together in the most flavorful way. It was easy to make, stored well, and made a killer topping for a vegan pizza I made later that week.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2025-01-23", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Ella W., Dublin, Ireland", "reviewBody": "I had been wondering where to buy vegan chorizo near me, but honestly, I don’t need to anymore. This homemade version is far better than anything store-bought. It’s incredibly flavorful and adaptable—I’ve used it in wraps, salads, and even a creamy vegan pasta. So impressed.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-12-21", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Aiden B., Glasgow, UK", "reviewBody": "This is now my go-to vegan chorizo for paella. It brings all the smoky, garlicky flavors I loved in traditional Spanish chorizo, but it’s fully plant-based. The texture holds up well when cooked, and the spices really bloom during sautéing. Such a great find!", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-08-29", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Clara S., Munich, Germany", "reviewBody": "I’m someone who focuses on high-protein meals without meat, and this vegan chorizo fits right into my diet. It's loaded with flavor and super satisfying, whether I eat it with rice, in burritos, or over salad. I also love that it’s a no soy no tofu recipe—makes it much easier to digest for me.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2025-02-08", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Jacob L., Chicago, USA", "reviewBody": "I was skeptical at first, but this recipe totally won me over. Is plant-based chorizo good for you? After trying this, I’d say absolutely yes! It’s packed with fiber, protein, and amazing flavor without the grease or heaviness of pork chorizo. I even convinced my non-vegan brother to like it.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2025-04-16", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Sofia L., Manchester, UK", "reviewBody": "This vegan chorizo has quickly become one of my favorite go-to recipes. The smoky flavor is just right, and I love how it crisps up in a pan. I added it to a vegan paella and even my meat-eating family members were blown away. Definitely the best vegan chorizo I’ve made at home!", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-08-28", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Henrik P., Stockholm, Sweden", "reviewBody": "I’ve been trying to reduce soy in my diet, so finding a vegan chorizo recipe no soy was exactly what I needed. The flavor is deeply savory and the spices are well balanced. I used it in tacos and also crumbled it into some pasta for extra flavor. Great texture too—holds up even when reheated.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-11-05", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Alisha N., Toronto, Canada", "reviewBody": "I tried this vegan chorizo recipe for a meal prep session, and it turned out amazing. I packed it into burritos, bowls, and even mixed it with roasted veggies for a quick lunch. It’s better than any vegan chorizo brand I’ve tried from the store. Plus, it’s super budget-friendly!", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-10-08", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Lukas F., Hamburg, Germany", "reviewBody": "This recipe helped me answer my own question: what is vegan chorizo made of? I had no idea it could be so flavorful and satisfying. I added it to scrambled tofu and made the best breakfast tacos. The spices are spot on—it’s smoky, spicy, and rich without being greasy.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-10-16", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Mia R., Bristol, UK", "reviewBody": "This is hands-down the best vegan chorizo I’ve tried. I was looking for something that reminded me of classic Spanish flavors, and this was it. I added it to a vegan chorizo and lentil stew and it was incredible. So happy to find a vegan chorizo near me... in my own kitchen!", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-08-07", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Oliver V., Lyon, France", "reviewBody": "I love experimenting with plant based chorizo in traditional European dishes, and this one delivered beautifully. I used it to top my vegan pizza and again in a breakfast skillet. The no soy no tofu option makes it super digestible too. Totally a win.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2025-03-12", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Grace M., Ottawa, Canada", "reviewBody": "I never thought I’d find a vegetarian chorizo that could deliver on flavor like this. It has the perfect mix of heat, garlic, and smokiness. I love that it’s soy-free—it makes it lighter but still filling. Used it in a pasta bake and my whole family loved it.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-12-11", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Noah S., Leeds, UK", "reviewBody": "After trying this vegan chorizo for paella, I don’t think I’ll ever buy the store versions again. It holds its texture well, doesn’t turn mushy, and the taste is amazing. Bonus: I made a double batch and froze half—it reheated perfectly the next week!", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2025-02-04", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Emilia B., Rotterdam, Netherlands", "reviewBody": "I’ve been eating more plant-based lately and this vegan chorizo recipe made that transition much easier. The flavors are deep and smoky with a little kick. I made tacos, stuffed peppers, and even used it in chili. Super versatile and very satisfying.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2025-01-10", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} },{ "@type": "Review", "name": "Zachary D., San Diego, USA", "reviewBody": "If you’re wondering is plant-based chorizo good for you, this recipe proves it can be. It’s hearty, high-protein, and totally customizable. I like to make a big batch and use it for tacos and burritos all week. Great for quick meals and super tasty.", "reviewRating": { "@type": "Rating", "ratingValue": "5", "bestRating": "5", "worstRating": "0" }, "datePublished": "2024-09-20", "author": {"@type": "Person", "name": "Mary Licon"}, "publisher": {"@type": "Organization", "name": "Recipita"} }] } { "@context": "https://schema.org", "@type": "BlogPosting", "mainEntityOfPage": { "@type": "WebPage", "@id": "https://recipita.com/recipe/easy-vegan-chorizo-recipe/" }, "headline": "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!", "image": [ "https://recipita.com/wp-content/uploads/2025/06/Easy-vegan-chorizoRecipe-683x1024.jpg", "https://recipita.com/wp-content/uploads/2025/06/plant-based-chorizo-Recipe-683x1024.jpg", "https://recipita.com/wp-content/uploads/2025/06/best-vegan-chorizoRecipe-683x1024.jpg", "https://recipita.com/wp-content/uploads/2025/06/vegan-chorizo-recipe-no-soy-683x1024.jpg" ], "author": { "@type": "Person", "name": "Mary Licon", "url": "https://recipita.com/about/" }, "publisher": { "@type": "Organization", "name": "Recipita", "logo": { "@type": "ImageObject", "url": "https://recipita.com/wp-content/uploads/2025/04/cropped-Untitled-design-8-1-1.png" } }, "datePublished": "2025-06-13T08:00:00+00:00", "dateModified": "2025-06-13T08:00:00+00:00" }