What is Chorizo?
Vegan chorizo is a plant-based version of the traditional Mexican and Spanish sausage called chorizo. Typically, vegan chorizo is made using a combination of ingredients such as textured vegetable protein (TVP), tofu, seitan, or a mix of beans and vegetables. These ingredients are seasoned with spices like smoked paprika, cumin, chili powder, and garlic to mimic the bold and spicy flavor of traditional chorizo. Vegan chorizo can be used as a versatile ingredient in various dishes. It can be added to tacos, burritos, nachos, chili, and pasta sauces, or used as a topping for pizzas.
How to make Chorizo Vegan?
Ingredients and Substitutes for Vegan Chorizo
Ingredients list
1 cup textured vegetable protein (TVP)
1 cup vegetable broth 2 tablespoons olive oil 1 small onion, finely chopped 3 cloves of garlic, minced 1 tablespoon tomato paste 2 teaspoons smoked paprika 1 teaspoon ground cumin 1/2 teaspoon chili powder (adjust to your desired level of spiciness) 1/2 teaspoon dried oregano 1/2 teaspoon salt (or to taste) 1/4 teaspoon black pepper 2 tablespoons soy sauce or tamari 2 tablespoons nutritional yeast (optional, but adds a cheesy flavor) Juice of 1/2 a lemon
Substitute list
If you’re looking for substitutes for the ingredients listed in the vegan chorizo recipe, here are some alternatives you can consider: Note: Remember, these substitutions may slightly alter the flavor and texture of the final dish, but they can help you adapt the recipe based on the ingredients you have on hand.
How to make Vegan Chorizo? (steps and method)
In a medium bowl, combine 1 cup of textured vegetable protein (TVP) with 1 cup of vegetable broth. In a separate bowl, soak dry red chillis.
Next, allow the TVP to soak in the broth for about 10 minutes until it absorbs the liquid and becomes soft. Add to a blender and blend coarsly.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped small onion to the skillet and sauté for about 5 minutes until it becomes translucent.
Subsequently, add the minced garlic to the skillet and cook for an additional minute until fragrant. Add the caramelized onions and garlic into the blender
Add the tomato paste to the onion and garlic. Blend to combine everything. Add smoked paprika, ground cumin, chili powder, dried oregano, salt (or to taste), and black pepper to the blender. Next, mix all the spices into the TVP mixture until well-coated.
Add the red chilies to a blender with the rest of the spices, blend smoothly. You can add a few tbsp of the reserved water to help with the blending.
Add vital wheat gluten to this mixture and bring it all together in the food processor.
Note: You can also just mix it with your hand but make sure to knead for a long time. Now, make sausage-like shapes with this and tightly wrap it in plastic wrap. Alternatively, you can additionally add an aluminum foil around.
Place the chorizo in a steamer and Steam them for 10-15 minutes.
Your homemade vegan chorizo is now ready to be used in your favorite recipes. Enjoy it in tacos, burritos, nachos, or any other dish that calls for a flavorful and spicy chorizo substitute.
Chorizos can shine as a main dish on their own. Alternatively, they can be incorporated as an ingredient, lending their flavor to complement other ingredients in dishes like pastas, soups, stir-fries, or even pizza toppings.
Storage
Vegan Chorizo can be stored in the fridge for 3-4 days or can be kept frozen for 4 weeks. Check out my other recipes:
Vegan Korean Hot Dogs Vegan Malai Kofta Vegan Biryani
Also, I’ve started a brand-new series where I am spicing up American and British foods. Join @beextravegant as we explore the vibrant world of vegan cuisine and bring a whole new level of creativity to the kitchen. Follow me on Instagram to be part of this journey as we redefine flavors, discover exciting twists, and make every meal a celebration of deliciousness.
