• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Connect
  • Shop

paper + heart logo

menu icon
go to homepage
  • Recipes
  • Connect
  • Shop
  • About
  • Subscribe
    • Email
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Connect
    • Shop
    • About
    • Subscribe
    • Email
    • Pinterest
  • ×

    Home » Recipes » Main Dishes

    published: May 23, 2021 · by Kris · This post may contain affiliate links

    Easy Vegan Chorizo

    FacebookPinEmailYummlyTweetPrint
    Jump to Recipe·Print Recipe
    vegan chorizo in cast iron pan
    vegan chorizo in cast iron pan
    vegan chorizo in cast iron pan
    vegan chorizo in cast iron pan

    This homemade vegan chorizo is both simple to make and super tasty - a winning combo! It's an easy shortcut to add amazing flavor to many of your favorite Mexican dishes and because it's made from pantry staple ingredients you're never more than 30 minutes away from having some whipped together.

    Trust me, once you discover how easy and delicious this Mexican style chorizo recipe is you'll be finding all kinds of ways to use it. It's just perfect on tacos, nachos, pizza, in a potato hash, chili or soup.....

    Yum!

    vegan chorizo in a cast iron pan this Recipe
    Table of Contents
    • Ingredient Notes
    • Step By Step Instructions
    • Frequently Asked Questions
    • Storing and Freezing
    • Related Recipes
    • Recipe
    • Other Recipes To Try

    Ingredient Notes

    vegan chorizo ingredients
    • TVP - textured vegetable protein. This sounds a bit like a chemical or something made in a lab, but TVP is actually a great vegan protein that's gluten-free and absorbs flavors really well which makes it perfect for something like tacos or chorizo. We like to use the Bob's Red Mill brand.
    • liquid smoke - this stuff is the perfect shortcut for that smoky flavor and lasts for years in the pantry. We use it often in marinades. If you're not familiar with this ingredient, here's a great article all about liquid smoke.
    • tomato paste - provides this recipe with a deep richness in flavor.
    • coconut oil - we use refined coconut oil in this dish to avoid an overtly coconut taste. You could substitute a neutral flavored oil like canola etc.
    • spice blend - here's where all the flavor comes in to play. Each spice here comes ready to party and gives it's own something special to the final dish. That being said if don't particularly like cinnamon or another spice you can leave it out.
    • onion and baking soda - this is a trick we love to employ any time you want onion flavor without big chunks of onion in the final dish. See below of for the details.
    • agave - you need a little something sweet to balance out the flavors here, but feel free to sub in your sweetener of choice.
    tvp in a bowl
    TVP or textured vegetable protein is dried and needs to be soaked in liquid before cooking.

    Step By Step Instructions

    In a medium sized bowl mix together all the seasonings very well. Set aside.

    vegan chorizo spices in a bowl

    In a large bowl stir together hot water, liquid smoke, vinegar, coconut oil, agave, garlic, and tomato paste until well mixed. Add in the seasoning blend.

    Then stir in the TVP until coated and set aside for 10 minutes.

    tvp and spices in a bowl

    While the TVP is soaking, set a large pan over medium heat and drizzle in the olive oil. Add onions and sprinkle baking soda over the top. Saute for 8-10 minutes until the onions are completely broken down and soft. You may need to add a splash of water now as the onions cook if the pan starts to dry out. This is a great trick to get onion flavor without onion texture. The baking soda actually raises the pH level and causes the onions to soften and brown more quickly.

    onions cooked in a cast iron pan

    Now add the TVP to the pan and cook for 15 minutes stirring occasionally until cooked through and browned.

    vegan chorizo in a cast iron pan

    Frequently Asked Questions

    What is chorizo?

    It's sausage. Typically very strongly seasoned and fatty. This recipe is for a Mexican style chorizo which is wonderful in tacos, nachos, chili, on pizza, and in soups.

    How does the baking soda help the onions cook down faster?

    Adding the baking soda or sodium bicarbonate to the pan raises the pH balance to create an alkaline environment. This quickly breaks down the cell walls of the onion causing it to lose it's structure. The result is almost like an onion paste that's able to dissolve into whatever you're cooking.

    Storing and Freezing

    This keeps well in the fridge for up to three days in an air tight container and can be reheated in the microwave or in a pan on the stove.

    It will also keep in the freezer and is best used within 4 months. Defrost before heating.

    Related Recipes

    Vegan Garbanzos Fritos

    Vegan Zuppa Toscana Soup

    Vegan Tres Leches Cake

    Vegan Chimichurri Sauce

    Print

    Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    vegan chorizo in a cast iron pan

    Vegan Chorizo


    ★★★★★

    5 from 1 reviews

    • Author: Kris
    • Total Time: 20 minutes
    • Yield: 6 servings 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    This homemade vegan chorizo is both simple to make and super tasty.  It's an easy shortcut to add amazing flavor to many of your favorite Mexican dishes and because it's made from pantry staple ingredients you're never more than 30 minutes away from having some whipped together.


    Ingredients

    Units Scale
    • 1 tsp cumin
    • 1 tsp chili powder
    • 1 tsp salt
    • 1 Tbs paprika
    • 1 Tbs ancho chile powder
    • 1 tsp pepper
    • 1 tsp oregano
    • ⅛ tsp cinnamon
    • 1 cup boiling water
    • ¼ tsp liquid smoke
    • ¼ cup white vinegar
    • ¼ cup refined coconut oil, melted
    • 1 Tbs agave
    • 5 cloves garlic, minced
    • 2 Tbs tomato paste
    • 1 cup TVP
    • 2 tsp olive oil
    • 1 cup onion, finely diced
    • scant ⅛ tsp baking soda

    Instructions

    1. Spices:  Mix together the cumin, chili powder, salt, paprika, ancho chile powder, pepper, oregano, and cinnamon in a bowl until very well combined.
    2. Stir:  In a large bowl stir together hot water, liquid smoke, vinegar, coconut oil, agave, garlic, and tomato paste until well mixed.  Stir in the seasoning blend.
    3. Soak:  Add TVP to the bowl and stir until completely coated.  Set aside for 10 minutes.
    4. Onions:  While that's soaking, heat up olive oil in a large pan over medium heat.  Add the onions and sprinkle with the baking soda.  Sautee for 8-10 minutes stirring often until broken down and very soft.  If needed add a teaspoon of water to the pan every once in while if needed.
    5. Cook:  Then add the TVP to the pan and continue cooking for an additional 15 minutes until browned and cooked through.  Some areas may get a bit blackened.

    Notes

    • Be careful not to use too much baking soda because this can cause a chemical taste that is not very good (trust me!) This is why I err of the side of caution and call for a scant ⅛ tsp.
    • Use on tacos or as a 'meaty' component to chili, soups or even on pizza.
    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Category: Dinner
    • Method: Stove
    • Cuisine: Mexican

    Nutrition

    • Serving Size: ½ cup
    • Calories: 188

    Keywords: vegan, chorizo, Mexican, gluten-free, dairy-free, easy

    Did you make this recipe?

    Share a photo and tag us @paperandheartblog

    Other Recipes To Try

    • Garbanzos Fritos
    • Vegan Stuffed Shells
    • Vegan Chimichurri Sauce
    • Vegan Tres Leches Cake
    « Vegan Stuffed Shells
    Garbanzos Fritos »

    Reader Interactions

    Comments

    1. cholulagirl says

      September 19, 2021 at 11:14 pm

      I have made this 3 times now. winner of a recipe, Kris!

      ★★★★★

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar



    • Email
    • Instagram
    • Pinterest

    Footer

    ↑ back to top

    About

    • About Kris
    • Privacy Policy
    • Disclaimer

    Newsletter

    • Subscribe for emails and updates

    Contact

    • Reach out

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme

    Share this ArticleLike this article? Email it to a friend!

    Email sent!