Add some big and bold flavors to your burritos, tacos, tofu scramble and more with this Vegan Chorizo! Easy to make from soy crumbles and simple seasonings, these meaty chorizo crumbles are just as good as the real thing.
Looking for even more epic toppings to load into your vegan tacos? You’ll love the pulled jackfruit meat in these Jackfruit Tacos, the smoky shredded tofu in my Shredded Tofu Tacos, and the crispy panko-coated cauliflower in these Crispy Cauliflower Tacos!
I like to consider myself somewhat of an expert on vegan meats. I know a thing or two about giving seitan chik’n a realistic meaty chew and how to make marinated tempeh look and taste just like real strips of bacon. This Vegan Chorizo is no different—it looks, tastes, and feels just like Mexican chorizo!
To get the classic chewy texture and bold, smoky flavors just right, I seasoned rehydrated soy crumbles with a blend of pantry-staple spices and pan-fried them until they were golden and crispy on the outside. This foolproof process only takes about 30 minutes and gives you protein-packed vegan chorizo crumbles you can use almost anywhere.
Pair them with tofu scramble for breakfast, roll them into a vegan burrito, sprinkle them over a salad, add them to your loaded nachos… The sky’s the limit!
What is chorizo?
You should know that chorizo is not traditionally vegan-friendly, seeing as it’s a type of pork sausage used in Spanish and Mexican cuisine.
My vegan chorizo recipe is more comparable to Mexican chorizo, in that it’s crumbled and sautéed in a pan rather than being smoked like the Spanish version. It’s definitely not authentic, but still has delicious smoky and tangy flavors, just enough heat, and a great meaty texture that’ll take your vegan nachos and tacos up a notch.
How to make vegan chorizo
Find the complete printable recipe with measurements below in the recipe card.
Add the vegetable broth to a large non-stick skillet or pot and heat to a boil. Add the soy crumbles and simmer for 10 minutes. Drain in a colander, then press on them to release as much liquid as possible.
In the now-empty skillet, add the oil and warm it over medium-high heat. Fry the drained soy crumbles, stirring constantly, until they dry out and turn golden brown.
Optional flavor boosters: Feel free to sauté half of a finely diced onion, two minced garlic cloves, and/or a chipotle chile pepper in the skillet with the soy crumbles. These will take the savory, smoky, and spicy flavors up a notch.
Season the soy crumbles with garlic, paprika, chili powder, cumin, oregano, coriander, cinnamon, salt, and white vinegar. Stir to combine and continue cooking.
Serve the soy chorizo right away and enjoy!
Ways to use vegan chorizo crumbles
The warm and chewy chorizo is best served right out of the pan. If you can resist eating it by the spoonful, use it as a versatile protein with your favorite Mexican-inspired recipes or savory breakfast recipes, like:
- Roll them up in burritos. They’re also perfect for these Vegan Burrito Bowls!
- Sprinkle them over nachos topped with sour cream, salsa, black beans, and guacamole.
- They’re a protein-packed topping for either taco salads or simple green salads.
- Pair them with your tofu scramble, à la chorizo and eggs!
- Just like my Vegan Taco Meat, they’re a simple plant protein to spoon into tortillas and top with your favorite taco toppings.
- Use them as a meaty topping on these Mexican Stuffed Sweet Potatoes.
- Add them to a vegan quesadilla to make it extra meaty and satisfying.
- Serve them with these Vegetarian Fajitas for a hearty twist on a family-friendly meal.
Frequently asked questions
You should be able to find soy crumbles or TVP (textured vegetable protein) in bags in the natural food section of most well-stocked grocery stores (Bob’s Red Mill is a popular brand in North America). You can also buy them online.
If you can’t find soy crumbles, store-bought frozen vegan ground beef and crumbled super-firm tofu will both work as substitutes.
Yes, this plant-based chorizo is gluten-free as long as you make it with soy crumbles or crumbled tofu. If you’re using vegan ground beef, be sure to check the ingredients beforehand to make sure it doesn’t contain any wheat products.
My vegan chorizo is nowhere near as spicy as real Mexican chorizo! There is a subtle heat from the chili powder, but it is otherwise nice and mild.
The leftover soyrizo will stay fresh for 4 to 5 days. Once it’s cool, transfer it to an airtight container and store it in the fridge.
To reheat, either quickly microwave the chorizo until it’s warmed through or fry it in a skillet over medium heat until it’s slightly crispy again.
Yes, vegan chorizo freezes well. Just store it in a freezer-safe container for up to 3 months, then thaw it in the fridge overnight before reheating.
Vegan Chorizo
Ingredients
- 2 cups soy crumbles or tvp, super firm tofu or vegan beef crumbles
- 6 cups vegetable broth
- 4 tablespoons vegetable oil
- 3 cloves garlic minced
- 4 tablespoons smoked paprika
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/8 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 tablespoons white vinegar
Instructions
- In a large non-stick skillet or pot, bring the vegetable broth to a boil. Add the soy crumbles and simmer for 10 minutes. Drain the crumbles and press them well to release as much liquid as possible.
- In the same skillet, add the vegetable oil and warm over medium-high heat. Add the drained soy crumbles and fry for about 5 minutes, stirring constantly, until they dry out even more and become a bit golden brown.
- Now add the garlic, paprika, chili powder, cumin, oregano, coriander, cinnamon, salt and white vinegar. Stir until well combined and cook for about 10 minutes.
- Serve immediately in tacos, burritos, on nachos or perhaps with tofu scramble. Enjoy!
